Recipe for sweet lemon and vanilla cupcakes


1 cup butter softened
1 cup cold milk
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla essence
1/4 teaspoon salt
4 teaspoons baking powder
3 cups flour
lemon zest from two lemons

5 tablespoons sugar
1 fresh lemon juice

2 cups icing sugar
few drops fresh lemon juice
lemon zest to garnish

How to
Chuck all the ingredients for the cake in an electric mixing bowl and mix on high speed for 2 minutes, until fully incorporated.

Fill muffin liners ¾ full and bake for 15 minutes at 180 degrees Celsius / until a tester comes out clean.

In a saucepan, heat the sugar and lemon juice until sugar dissolves.

Carefully pour spoonfuls of syrup over the hot cupcakes as they come out of the oven. Leave to cool.

Mix the confectioners sugar with a few drops of lemon juice (add a little at a time) until you have a slightly runny icing.

Drizzle the icing over cooled cupcakes and garnish with zest.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.