Ingredients
Instructions
1. Preheat your oven to 180C (160C fan) and line a 12-cupcake tray with cases
2. Beat the butter and sugar together until light and fluffy
3. Add the eggs, self raising flour, and lemon zest, then mix until smooth
4. Divide the batter evenly between the cupcake cases
5. Bake for 18–22 minutes until fully baked
6. Mix lemon juice and caster sugar, then spoon over warm cupcakes
7. Let the cupcakes cool completely
8. Beat butter until smooth, then add icing sugar gradually
9. Add lemon juice and whip until light and fluffy
10. Pipe buttercream onto cupcakes and decorate with sprinkles
Notes
Use fresh lemon juice and zest for best flavor
Add drizzle while cupcakes are warm for maximum moisture
Do not overmix the batter to keep cupcakes light
Store in an airtight container for 3–4 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vanilla & Spice Mug Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg