Lemon Cupcakes

A fun dessert to make with the kids, these zingy lemon cupcakes are so moreish and really easy to do. They are also a firm favourite for school bakes and lunchboxes. You can beat the ingredients together by hand or use a mixer and decorate with yellow icing and lemon jelly slices. Keep an eye on them when baking, as they take less than 10 minutes.


200g / 7oz butter or margarine 

200g / 7oz sugar 

4 eggs 

200g / 7oz self raising flour, sieved 

4 tbsp raspberry or strawberry jam 

1 tbsp icing sugar, sieved, to dust

For the icing

200g / 7oz icing sugar, sieved 

50 g / 1½ oz butter 

Juice of ¼ lemon 

Yellow food colouring, optional 20 lemon jelly slices

Serves 20


  1. Pre-heat the oven for 200°C/400°F/gas 6.
  2. Beat the butter or margarine with the sugar, add the eggs and the self raising flour, add the lemon zest and juice
  3. Mix until smooth and spoon the mixture into 20 paper cake cases and put these into bun tins
  4. Bake for eight-ten minutes until risen and golden.
  5. Remove from the oven and take the cakes out of the bun tins, leave to cool on a wire rack.
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