Lemon cupcakes – exclusive recipe by Annabel Karmel

Children love to help pipe the icing on cupcakes, so get them involved to make these yummy Lemon cupcakes – exclusive recipe by Annabel Karmel taken from her new book ‘Annabel Karmel’s Top 100 Meals in Minutes’.

Suitable for freezing


Makes 12 lemon cupcakes

-110g unsalted butter at room temperature

-200g cater sugar

-2 large eggs

-150g self raising flour, sifted

-125g plain flour, sifted

-Half tsp baking powder

-150ml semi skimmed milk

-1tsp grated lemon zest


-200g icing sugar

-80g unsalted butter at room temperature

-1 tbsp lemon juice

-2 tbsp cream cheese

Preheat the oven to 180oc/Fan 160oc/350of. Line a muffin tin with 12 paper cupcake cases.


To make these lemon cupcakes, measure all of the cake ingredients into a bowl. Whisk together until smooth.

Spoon the mixture into the cupcake cases until 2/3 full. Bake in the oven for about 25 minutes until they are raised and lightly golden. To check they are cooked you can insert a skewer or toothpick into the centre of one of the cakes and it should come out clean. Remove from the over, allow to cool down a little and then arrange the cupcakes on a wire rack to cool down completely.

To make the frosting, sift the icing sugar and gradually beat it into the butter using an electric mixer until smooth. Slowly beat in the lemon juice and cream cheese at the end. Chill until needed. Spread the icing on top of the cup cake using a spatula or pipe the icing on top of each of the cupcakes.

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