Lemon Cupcakes

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Today I have for you some cute mini lemon cupcakes. I purchased some sturdy mini cake cups for the cases. These are able to stand up and support themselves when filled unlike traditional paper cases.

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For the Cupcakes:

  • 300g Self Raising Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 225g Caster or Granulated Sugar
  • 14 tbsp Corn or Sunflower Oil
  • 4 tbsp Milk
  • 4 Eggs
  • 1 – 2 tsp Lemon Flavouring (adjust amount to suit taste)

For the Icing/Frosting:

  • 250g Unsalted Butter (softened to room temperature)
  • 600g Icing Sugar
  • 80g Cream Cheese
  • 1 – 2 tsp Lemon Flavouring (adjust amount to suit taste)
  • Citrus Slice Shaped Jelly Sweets
  • Pearl Cake Sprinkles
  • Yellow Gel Food Colouring

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For the Cupcakes:

1) Preheat the oven to 180°C or Gas Mark 4.

2) Sift the flour into a bowl and add to it the baking powder, salt and sugar.

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3) In a separate bowl, add the oil, milk, eggs and lemon. Whisk everything together.

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4) Gradually add the dry mixture to the liquid mixture and beat together until everything is evenly mixed.

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5) Place out your cupcake cases onto a baking tray. You want to then fill the cases around 1/4 of the way with the mixture as it will rise a lot while cooking.

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6) Put them into the top/middle of the oven for around 20 – 25 minutes. Test that they are cooked using a toothpick. If it comes out clean then they are ready. Place them on a wire rack to cool once cooked.

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For the Icing/Frosting:

1) Sift the icing sugar into a bowl. Add the cream cheese and lemon flavouring. Cut the butter into smaller pieces and add to the bowl as well.

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2) Cream everything together fully into a paste using a fork.

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3) Add some yellow gel colouring and make sure you mix it in evenly. Repeat this if required until you get a nice yellow colour.

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4) You are now ready to pipe your icing onto your cupcakes. Set up you nozzle in a piping bag. Fill your bag with some of the icing and get it ready for piping. You can use any nozzle and design that you wish. I picked a smaller one as these were mini cupcakes. I went in a simple spiral motion starting from the outside and working inwards.

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5) Next add your decorations to the icing. I recommend decorating them straight after piping as the icing will be more sticky to hold onto the decorations. I used some lemon slice shaped jelly sweets and some sugar pearls. Repeat steps 4 and 5 for your remaining cupcakes, refilling your piping bag as necessary.

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I also made a batch of larger lemon cupcakes on a different day. I decorated these with lemon and orange slice jelly sweets, and lemon meringue chips. I just wanted to share an image of those ones below.

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