Lemon Cupcake

by Shelby

14oz (400g) all-purpose (plain) flour

2 teaspoons baking powder
8oz (250g) butter, softened
11-1/2oz (330g) sugar
1/2 teaspoon lemon essence
grated rind of lemon
4 eggs
1/2 cup sour cream
1/2 cup milk

Preheat the oven to 350F (175C).

Line cupcake trays with cupcake papers.

Cream butter and sugar with an electric mixer until light and creamy.

Beat in lemon essence and lemon rind and then add eggs one at a time, beating well after each addition.

Fold in half of the sifted flour and baking powder and the sour cream and beat until well combined.

Add remaining dry ingredients and the milk and continue beating until smooth.

Spoon mixture into trays.

Bake for 15-18 minutes or until golden and slightly firm to the touch.

Cool in trays for five minutes before turning onto a wire rack to cool completely.

Decorate with lemon frosting or dust with confectioners sugar.

Hi Shelby

Thanks very much for sending in your lemon cupcake recipe.

I love lemon and would definitely be teaming these with lemon frosting.

Thanks again for sharing your recipe.


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