› Lemon Semolina Cupcakes

Lemon Semolina Cupcakes

This recipe for Lemon Semolina Cupcakes was given to me by an elderly Italian neighbor. The semolina adds a gritty texture which contrasts really well with the other ingredients.

These lemon cupcakes are favorites with my family. We love them served for afternoon tea - warm with a dollop of cream.

Prep Time

Cooking Time



15 minutes

15 minutes





  • 4oz (125g) butter
  • 1 tablespoon finely grated lemon rind
  • 1 cup caster sugar
  • 2 eggs
  • 2/3 cup semolina
  • 1 1/2 cups self-raising flour
  • 1/2 cup milk


  • Preheat oven to 350F (180C).
  • Line cupcake tray with liners.
  • Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy.
  • Adds eggs, one at a time, beating well between each addition.
  • Stir in semolina, sifted flour and milk.
  • Spread mixture into cupcake liners.
  • Bake for 15-20 minutes or until a skewer inserted into the centre of a cupcake comes out clean.
  • Pour syrup over cake.

Lemon Syrup:

  • 1 cup caster sugar
  • 1/2 cup strained lemon juice
  • Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat.
  • Cook, stirring, for 5 minutes or until the sugar has dissolved.
  • Increase heat to high and bring to the boil. Boil without stirring, for 4-5 minutes or until mixture thickens.

› Lemon Semolina Cupcakes

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