Chelsea

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Lemon Cupcakes

By Julie O'Sullivan
Lemon Cupcakes
30 servings
  • 22 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 17 mins
  • Serves
    30
Ingredients

    3C self-rising flour
    1/2tsp salt
    1C unsalted butter, at room temperature
    2C Chelsea White Sugar
    4 eggs
    1tsp vanilla essence
    2Tbs of lemon zest
    1C milk
    2 1/2Tbs lemon juice

    Icing:
    150g butter
    250g Chelsea Icing Sugar
    1tsp vanilla essence
    2tsp hot water
    Zest of 1 lemon

Method

    Preheat oven to 190°C (375°F). Line cupcake tray with 30 paper liners.
    Sift the flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

    Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

    3/4 Fill the cupcake liners with batter, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

    Icing:
    Place butter and icing sugar into a bowl or food mixer beat well until smooth or creamy.
    Add vanilla essence, hot water and lemon zest. Beat again until smooth.
    Once the cupcakes have cooled, spoon or pipe icing onto them.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
4.522
(22 reviews)


amazing how did you think of this just's needs more lemon.

made this with my friend and it was better then her mums one every one liked it and its a good serving side for 8/7 ppl

Made this for my boss for work and these are really lovely and easy to make, will be making these again as everyone loved them

I followed the recipe exactly and they turned out so dense and dry.
When they first came out of the oven they were so nice and fluffy but as they cooled they became so stiff and lost all the fluffiness. Also they tasted just plain, the lemon flavour was hardly there, without the icing they would be so tasteless and not enjoyable to eat.

Pretty tasty!

Tino pai tēnēi tohutaka

They are super tasty but the mixture splits very easy

DELICIOUS! Quick and easy. Perfect for our 4 children.

nice

Delicious! I have made this recipe as both a large cake and cupcakes.

Super easy to make and absolutely delicious!! I love them and would definitely recommend it for anyone. Thanks Chelsea!
=)

They were the goodest cupcakes I had eaten

Great tasting, light and fluffy, whole family liked them

they were amazing

These cupcakes taste amazing but every time I make them they always explode and I'm not filling them up to the top.

Nice flavour, but way too much butter. The butter seeped through the paper cups and stuck them to the bottom of the pan.

Amazing

Yummy and soft

These cupcakes are so yum! Great recipe!

This cupcake so light and fluffy and so easy to make

Great cupcakes, didn't expect such a big batch though, I got 46 cupcakes!!

It was perfect

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