Lily’s Lemon Cupcakes
These lemon fairy cakes are a delightful treat that will brighten your day with their zesty and sweet flavors. Soft and fluffy cakes topped with a tangy lemon buttercream, these little delights are perfect for any occasion. The burst of lemon flavor combined with colorful sprinkles or sweeties makes them not only delicious but also a visually appealing addition to any gathering. Enjoy the fresh and citrusy taste of these lemon fairy cakes with every bite!
— Constant Cookbook
Ingredients
- 140g unsalted butter , softened
- 100g caster sugar
- zest ½ lemon
- 2 large eggs , lightly beaten
- 140g self-raising flour
- 85g butter , softened
- 175g icing sugar
- zest and juice ½ lemon
- sprinkles or sweets , to decorate
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with fairy cake cases. Beat the butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest. slowly stir in the eggs, then fold in the flour until it is all combined. Use two teaspoons to divide the mixture between the cake cases. Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.
- While you wait for the cakes to cool, make the butter cream icing. Beat the butter until it is really soft. Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy. Spread the butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties.
Cook Time
20M
Prep Time
PT20M
Yield
MAKES 12
Nutrition
- Calories: 289 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 25 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.24 milligram of sodium
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