Lemon Cupcakes with Lemon Icing

These lemon cupcakes with lemon icing are bursting with citrus flavor and are perfect for any occasion. The cupcakes are firm yet deliciously moist, and the lemon icing adds a creamy, tangy finish that complements the cake beautifully.

Makes 12.

Ingredients

• 115g butter, softened
• 115g caster sugar
• 2 eggs
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 170g self-raising flour

Method

1. Cream butter and sugar.
2. Add eggs one at a time and mix well.
3. Add zest, juice, and vanilla. Mix well.
4. Sift flour and fold into mixture.
5. Spoon mixture into 12 cupcake cases.
6. Bake 180°C for 18-20 minutes or until browned and cooked. Test with a toothpick or cake tester.
7. Cool on a wire rack. When completely cold, decorate with lemon icing.

Lemon Icing (Frosting)

Ingredients

• 150g butter, softened
• 250g icing (confectioners) sugar
• Zest of 1 lemon
• ½ teaspoon vanilla
• 1 teaspoon hot water
• 1 teaspoon lemon juice

Method

1. Cream butter and sugar.
2. Add remaining ingredients. Beat until smooth and creamy.

Note: These make a firm cupcake. Adding a small amount of milk, about a tablespoon, to the mixture with the flour should produce slightly lighter cupcakes.