Lemon cupcakes

Total time: 1hr 10m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 316 Kcal, 4g Protein, 28g Carbohydrates, 21g Fat


  • Cupcakes
  • 1 tsp baking powder
  • 180 g white flour
  • 150 g sugar
  • 1 pinch salt
  • 2 eggs
  • 0.75 dl milk
  • 100 g butter, melted, left to cool
  • 1 lemons, rinsed with hot water, use grated zest and juice
  • Icing
  • 100 g butter, soft
  • 50 g icing sugar
  • 200 g double cream cheese (e.g. Philadelphia)
  • 1 lemons, rinsed with hot water, use a little zest and 1 tbsp of juice
  • Utensils
  • One muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased

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  • Cupcakes

    Mix the flour, sugar, baking powder, salt and lemon zest in a bowl. Whisk together the eggs, milk, butter and lemon juice, stir into the flour. Spoon the batter into the prepared muffin tin.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 180°C. Take the cupcakes out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
  • Icing

    Combine the butter and icing sugar, stir in the cream cheese, lemon zest and juice. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Decorate with a little lemon zest as desired.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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