Cakes, Tarts/ Other Desserts

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.


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  • Reply
    Kelly @ Eat Yourself Skinny
    August 23, 2011 at 1:34 am

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

  • Reply
    August 23, 2011 at 2:59 am

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

  • Reply
    August 23, 2011 at 8:56 am

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

  • Reply
    August 23, 2011 at 5:58 pm

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

  • Reply
    August 24, 2011 at 1:31 pm

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

  • Reply
    The Procrastobaker
    August 26, 2011 at 7:08 pm

    Just beautiful in every way – recipe, photos, just lovely 🙂

  • Reply
    August 29, 2011 at 9:54 am

    These are so cute! Beautiful photos.

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