Milla Bakes: Lemon Cupcakes

120 g plain flour

120 g caster sugar

1 ½ teaspoons baking powder

2 tablespoons grated lemon zest plus extra to decorate

40 g unsalted butter at room temperature

120 ml milk

1 egg

Lemon icing

200 g icing sugar, sifted

80 g unsalted butter at room temperature

2 tablespoons grated lemon zest

25 ml milk

  • Preheat your oven to 170 °C/325°F/Gas mark 3.
  • Mix the flour, sugar, baking powder, lemon zest and butter in a large bowl or mixer until you get a sandy consistency and everything is combined. Gradually at the milk and beat until well incorporated.
  • Add the egg and beat until the mixture is smooth. Be careful not to over mix.
  • Spoon the mixture into the paper cases until two-thirds of the way full and bake for 20-25 minutes or until the sponge bounces back when touched.
  • Leave the cupcakes to cool in the tray for a while before placing on a wire rack to cool completely.
  • When cool, cut a little section from the top off and fill with a spoon of home-made lemon curd.

For the icing:

  • Beat the icing sugar, butter and lemon zest together.
  • Slowly beat in the milk.
  • Beat for 5 minutes. The longer you beat the icing, the lighter and fluffier it becomes.
  • Spoon the lemon icing on top of the cupcakes and decorate with a little zest.
  • Take to a friend’s birthday party and share with lovely ladies. Just a suggestion!

NB: The recipe, taken from The Hummingbird Bakery Cookbook, called for 150 g for the cupcakes and 250 g icing sugar. Despite decreasing the quantity, I still felt that they were too sweet. They tasted delicious, but the icing was too much. Play around with it a little. In the UK, we tend to use royal icing which is considerably different. Perhaps the icing is normally this sweet but I’m just not used to it. The icing also called for yellow food colouring but I didn’t use any and they still looked good.


  1. 17 February 2011 / 17:03

    Why do you always have to bake something mouth-watering? I am trying to get fit for Spring and you are giving me these pieces of mind-treats!!!! They look goooooooooooood!!!!

    • Milla
      18 February 2011 / 05:36

      Maria, I’m sorry! On the other hand, lemon cupcakes are perfect for spring. Invite over some people you love, bake some and open a bottle of champagne. Trust me, you’ll forget about the calories : )

  2. 17 February 2011 / 20:49

    Oh Milla!! These are too delish. Eve’s birthday is coming up I may use this recipe for her party…she wants cupcakes (and is the lemon lover). I would skip the food colouring too. Is that the cookbook from your Mother? Yummy!

    • Milla
      18 February 2011 / 05:30

      I’m so happy Eve will have these for her birthday party!! Yay : ) Yes, these are from The Hummingbird Bakery Cookbook, which is one of the best presents ever – I can keep it forever and I love it! Perfect present.


  3. 17 February 2011 / 20:50

    Love lemon, love cupcake. Win/Win! 🙂


    • Milla
      18 February 2011 / 05:25

      Maya, sugar overdose aside, these are so tasty. This was the first time I had a lemon cupcake with so much real lemon. The spoon so light as well. Yummy!


  4. 18 February 2011 / 10:32

    looks yummy!!!. this weekend I am going to tower records to stock up on cook books. cant wait to try your recipes and cupcakes..

    • Milla
      19 February 2011 / 23:54

      Order from Amazon, they’re much less expensive. I’m trying to think about what to cook you in March…


  5. 22 February 2011 / 18:17

    I love this post. I just blogged about the very same cupcakes on my site the other day, but I hadn’t made any lemon curd to put in the middle. Lovely to have discovered you site.

  6. 11 July 2011 / 14:40

    LOVE lemon cupcakes 🙂
    We are in our final week of Get Grillin’ – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway.

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