Lemon Cupcakes



  • 1/2 cup unsalted butter, chilled and chopped
  • 1 cup superfine sugar
  • 2 tsp. finely grated lemon zest
  • 3 eggs
  • 1/2 cup milk
  • 1 1/2 cups self-rising flour, sifted

Preheat the oven to 350 F. Line 36 mini muffin cups with paper liners.
Place the butter, sugar, and lemon zest in a saucepan and stir over low heat until the sugar has dissolved. Transfer to a large bowl. Add the eggs, milk and and flour and beat with electric beaters until just combined.


Divide the mixture evenly among the paper liners. Bake for 15 minutes, or until a skewer comes out of clean when inserted into the cake. Transfer onto a wire rack to cool.
Decorate each cupcake with some strips of zest and meringue.



Kelly @ Eat Yourself Skinny said...
August 22, 2011 at 9:34 PM  

Wow your cupcakes are absolutely gorgeous!! These look soo delicious, I'm impressed! :)

Megan said...
August 22, 2011 at 10:59 PM  

so beautiful... i love your touch, dishes, place settings...fabric choice, and recipes of course- just love it! ♥

Dzoli said...
August 23, 2011 at 4:56 AM  

Who ever invented cupcakes..good on them.There is no more versatile choice in toppings than on tehse simplecakes.Great choice with lemon:)

Adrienne said...
August 23, 2011 at 1:58 PM  

Awesome food photography. Love your decor of the cupcakes and the layout for your photos :) keep up the good work~

Reeni said...
August 24, 2011 at 9:31 AM  

Your lemon cupcakes are delectable looking! Love your pictures too! I want to reach in and grab a cupcake.

The Procrastobaker said...
August 26, 2011 at 3:08 PM  

Just beautiful in every way - recipe, photos, just lovely :)

expatgourmet said...
August 29, 2011 at 5:54 AM  

These are so cute! Beautiful photos.

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