If you use too little, the cupcakes won’t set. Using too much flour will make the cupcakes too dense. Or, you can make things more elegant by frosting them using a piping bag and tip. You can go the rustic route by spooning the frosting over the cupcakes. You decide however you want to decorate the cupcakes! That’ll take about 5 minutes.īeat in the lemon juice until well incorporated. Gradually add the powdered sugar and continue to beat until the frosting is smooth and silky. Scoop the batter into a lined muffin tin and fill each mold 2/3 full.īake at 325 degrees Fahrenheit for 18-20 minutes, or until a toothpick inserted into the center comes out clean.īeat the softened butter until light and fluffy. Lemon Juice – The frosting will be very sweet, so a splash of lemon will help cut through the sweetness and add a lovely citrus taste.Ĭombine all the ingredients – flour, sugar, baking powder, butter, eggs, milk, and lemon zest – in a large bowl.īeat them together until well-combined.Powdered Sugar and Butter – When beaten together, these two ingredients form a smooth and creamy buttercream frosting.Milk – To moisten the flour and create a thick batter.Baking Powder – To make the batter rise into tall and fluffy cupcakes.I’ve included the measurements in the recipe card. If you don’t have one, simply use all-purpose flour and use more baking powder. Self-Raising Flour – It’s basically all-purpose flour with a bit of baking powder.The zing from the citrus makes the frosting very refreshing, despite being sweet. Mary Berry’s recipe uses American buttercream flavored with lemon. While the cupcakes themselves are already spectacular, no cupcake is complete without frosting. They’re sweet and zesty, which makes them the perfect summer dessert. They get mixed together all at once, anyway. You won’t even need to worry about adding the ingredients in order. Mary Berry might be an expert chef and baker, but her recipe for lemon cupcakes is super easy!Īll you need for the batter is a few simple ingredients and one bowl. Together, they create the perfect contrast of freshness and indulgence. The lemon buttercream frosting is sweet, but not overly so. They also have just the right balance of sweet and citrus flavors, which makes them really light. These cupcakes are wonderfully tender with a moist crumb. Mary Berry is a legend, so I already knew these cupcakes would be epic. So when I came across her recipe for lemon cupcakes, I knew I had to give it a try. It’s like watching my own grandma giving me sage advice! It’s such a pleasure watching her taste the contestants’ baked goods and give them constructive feedback.
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