How To Make Great Iced Lemon Cupcakes (+Gluten Free Option)
These lemon cupcakes are moist and fluffy, with a lemonade-like tang from both the lemon zest in the batter and the lemon juice in the frosting. They’re easy to make and can easily be made gluten-free by substituting the flour for gluten-free all-purpose flour. To get that perfect lemon flavour, be sure to use fresh lemon juice – it makes all the difference!
LEMON CUPCAKES
Sometimes you just want a bit of zing to your cake, and these iced lemon cupcakes give you just that. These especially go well with kids as they are not too messy with no huge amounts of buttercream!
They are also easily versatile, so you can also have a gluten-free and vegan version of the lemon cupcake.
They are quick and easy to make as it’s the all-in-one method, so there’s no excuse to make these lovely cupcakes.
KIDS PARTY CUPCAKE RECIPE
These lemon iced cakes are the perfect cake for kids’ parties as they are so colourful with the added sprinkles on top. Instead of sprinkles, you could use sweets or smarties and make faces in the icing as an alternative.
When adding your decorations, do this one cupcake at a time when adding your icing. Otherwise, they will roll off.
If you want other ideas for kids’ parties, try my Chocolate Butterfly Cake Recipe. It’s definitely a kid’s favourite!
Gender reveal cupcakes are great for baby reveal parties!
INGREDIENTS
When making your lovely lemon cupcakes make sure you actually use fresh lemons, not the lemon stuff in a bottle, as it tastes so much better.
TOP TIP: When adding your icing, make sure you add your sprinkles straight away, or they will roll off. So ice one cupcake, add sprinkles, go to your second one, etc.
Here are the ingredients you will need:
- Margarine
- Caster Sugar
- Self-Raising Flour
- Milk (any type)
- Zest of Lemons
- Icing Sugar
- Fresh Lemon Juice
- Sprinkles (optional)
GLUTEN-FREE LEMON CUPCAKES
You can make this gluten-free by using gluten-free flour and adding 1/2 teaspoon of Xantham Gum. The best thing about gluten-free cakes is that they are super light, which makes me want to eat more cake!!
LEMON DRIZZLE CUPCAKES
It’s hard to go wrong with a classic lemon drizzle cupcake. These moist and fluffy cakes are topped with sweet and tangy lemon syrup, making them irresistible. Best of all, they’re easy to make and perfect for any occasion. Whether you’re looking for a dessert for a party or something for afternoon tea, these lemon drizzle cupcakes are sure to be popular.
Skip the icing and add a lemon drizzle on top as an alternative. See Easy Dairy Free Lemon Drizzle Cake Recipe on how to make it.
HOW TO MAKE LEMON CUPCAKES WITH LEMON ICING
- Pre-heat oven 180° Fan oven.
- Mix all the ingredients together in your mixer until smooth and spoon into bun or muffin cases. Should make between 18 and 24 buns depending on the size of your cases.
- Place in oven and bake for 20 mins. Leave to cool.
- Mix the icing ingredients together until it forms a smooth paste. Add more lemon juice if it’s too thick.
- Add to one cupcake and quickly add your sprinkles before it sets. Repeat with the rest of the cupcakes.
Lemon Cupcakes
Equipment
Ingredients Â
- 225 g Soft Margarine
- 225 g Caster Sugar
- 275 g Self-Raising Flour (or use Gluten Free)
- 4 lrg Eggs
- 4 tbsp Milk
- 2 lrg Lemons grated
ICING
- 225 g Icing Sugar
- 3 tbsp Fresh Lemon Juice
- Sprinkles of choice to decorate
InstructionsÂ
- Pre-heat oven 180° Fan oven.
- Mix all the ingredients together in your mixer until smooth and spoon into bun or muffin cases. Should make between 18 and 24 buns depending on the size of your cases.
- Place in oven and bake for 20 mins. Leave to cool.
- Mix the icing ingredients together until it forms a smooth paste. Add more lemon juice if it's too thick.
- Add to one cupcake and quickly add your sprinkles before it sets. Repeat with the rest of the cupcakes.
