Mary Berry’s Lemon Cupcakes are a delightful treat that perfectly captures the bright and tangy flavor of fresh lemons, balanced with just the right amount of sweetness. These cupcakes are light, fluffy, and infused with lemon zest, making each bite burst with citrusy goodness. Topped with a smooth and creamy lemon buttercream, they’re the perfect combination of tart and sweet, making them an irresistible choice for any occasion. Whether you’re baking for a party, a special occasion, or just a sweet treat at home, these lemon cupcakes are sure to impress with their refreshing flavor and elegant presentation.
Ingredients:
For the Cupcakes:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) caster sugar
- 4 large eggs
- 1 3/4 cups (225g) self-raising flour
- 1 teaspoon baking powder
- Zest of 2 lemons
- 2 tablespoons lemon juice
For the Lemon Buttercream:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) icing sugar, sifted
- Zest of 1 lemon
- 2-3 tablespoons lemon juice
For Garnish:
- Lemon zest or candied lemon peel (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners.
- Make the Cupcake Batter:
- In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift the self-raising flour and baking powder into the mixture and fold it in gently until just combined.
- Stir in the lemon zest and lemon juice until evenly incorporated.
- Bake the Cupcakes:
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare the Lemon Buttercream:
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the sifted icing sugar, beating until the mixture is smooth and fluffy.
- Add the lemon zest and enough lemon juice to reach your desired consistency, continuing to beat until well combined.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the lemon buttercream on top of each one.
- Garnish with extra lemon zest or candied lemon peel if desired.
These Mary Berry’s Lemon Cupcakes are a perfect blend of citrus and sweetness, making them an elegant and delicious treat for any occasion. Their light, zesty flavor and creamy frosting are sure to delight anyone who takes a bite.
