How to make Lemon Cupcakes
- Make the lemon cupcakes
- Preheat the oven to 180C and place 12 paper cases into a muffin tin.
- Using an electric whisk, food processor or wooden spoon, beat the butter, sugar and 1/2 the lemon zest (save 1/2 for the icing) until very light and fluffy.
- Add the eggs one at a time, beating each one in well before adding the next.
- Carefully fold in the flour (and baking powder if using).
- Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.
- Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the lemon cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the lemon cupcakes out of the muffin tin and leave to cool on a wire rack.
- Make the lemon butter icing
- Using an electric whisk, food processor or wooden spoon, beat the butter until very soft.
- Gradually add the icing sugar and the rest of the lemon zest and beat into the butter. Add some of the juice of the zested lemon until you have a smooth paste. When the cakes are cool, drizzle some lemon icing mixture over the top. These cupcakes are best eaten on the day they are made.