Preheat the oven to 180C/gas 4. Line a 12-hole fairy cake tin with paper cases.
Cream the butter in a large bowl until soft. Add the sugar and grated lemon zest and beat until the mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture.
Alternatively, whiz all the ingredients together in an electric food mixer.
Divide the mixture between the paper cases and bake in the preheated oven for 7–10 minutes, until risen and golden.
Remove the cakes from the tin and put on a wire rack to cool.
For the lemon butter icing.
Cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft.
Gradually add the icing sugar and beat into the butter, along with the lemon zest and lemon juice to soften the icing to a spreadable consistency.
When the cupcakes are cool. Spread the lemon butter icing over the cupcakes, using a generous amount.
Originally Submitted
4/2/2010
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