Lovely lemony cupcakes

This recipe was submitted by Community Fundraising Manager at The Brain Tumour Charity, Vajiha Hameed.


150g butter or baking spread Grated zest of 1 lemon
150g caster sugar 3 eggs
1tsp freshly squeezed lemon juice 150g self raising flour

Before you start:

  • Make sure all the ingredients are at room temperature.
  • Preheat the oven to 180°C fan.
  • Put 12 cupcake cases into a muffin tin.

Top Tip!

Use orange instead of lemon for a lovely orange cupcake.


  1. Blend the butter or baking spread and sugar together until light and fluffy.
  2. Add lemon juice and grated zest into the mix.
  3. Add the eggs to the butter and sugar one at a time, with a spoonful of flour to stop splitting.
  4. Add the remaining flour and combine, but don't over mix.
  5. Divide the mixture between the 12 cupcake cases and bake for 18-20 mins, checking the cakes at 15 mins.
  6. Leave to cool on a rack before decorating.


120g softened butter500g sifted icing sugar
30ml fresh lemon juice1 tsp lemon zest
2 tbsp milk

Beat the butter until soft, then slowly add in the icing sugar, lemon juice and zest until the frosting reaches a smooth consistency. Add 2 tablespoons of milk if needed. Pipe or spread the frosting onto cooled cupcakes.