Lemon Cupcakes {Easy Recipe}

12 standard portions

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Ingredients

• 180 g Caster sugar
• 180 g Butter (Room temperature)
• 3 Eggs
• 2 tbsp Milk
• 180 g Self raising flour
• 2 Lemons (Zest only)
• 150 g Butter
• 300 g Icing sugar (powdered sugar) (Sieved)
• 1-2 tsp Lemon juice
• 2-3 tbsp Sprinkles

Method

1. Preheat your oven to 160℃/320F fan, 180℃/350F, Gas Mark 4.
2. Put 12 cupcakes cases into your tin ready.
3. Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
4. Add all of the eggs, along with the milk, sift in the flour and add in the lemon zest, then mix together until everything is well combined.
5. Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
6. Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
7. Now make the buttercream icing. Beat your butter until it's pale, light and fluffy.
8. Beat in your sieved icing sugar and add in the lemon juice.
9. Once the cakes are cooled, pop your buttercream into a piping bag and pipe on the icing. Scatter over the sprinkles.