Lemon Cupcakes with Lemon Frosting


Lemon Cupcakes with Lemon Frosting

I gave myself a break this week. I needed it. Started to feel a little under the weather. I needed to de-stress a bit today and what can be better than baking for leisure? I don’t really eat cakes much but I love the process of making it. Totally therapeutic. I had a couple of lemons in the fridge and yes, if not for this sore-throat, I would have made lemonade and then toast to better days.

Since that wasn’t gonna happen. I made Lemon Cupcakes with Lemon Frosting instead. These were inspired by Pierre Herme and the recipe was really easy. I kept it rustic yet feminine. With a cup of tea, I think it is quintessentially English…no?


Lemon Cupcakes with Lemon Frosting
Prep time
Cook time
Total time
Serves: 24
  • 3½ cups self raising flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1½ cups granulated sugar
  • 2 tsp. vanilla extract
  • 3 eggs
  • 8 oz fresh milk
  • 1 carton dairy sour cream ( 8 oz)
  • 2 teaspoon lemon zest
For the frosting
  • 50g butter, softened
  • 1 cup sifted icing-sugar
  • 2 tablespoons lemon juice
  • ¾ teaspoon vanilla extract
  • Milk (2 to 3 teaspoons if necessary)
  • 1 teaspoon lemon zest
For the frosting
  1. Using a mixer, cream butter till pale.
  2. Add in icing sugar, lemon juice, vanilla and continue beating till smooth and creamy.
  3. If the consistency is too thick, add milk.
  4. Mix in lemon zest.
For the cupcake
  1. Preheat the oven to 350 degree F (180 C).
  2. Line thirty 2½-inch muffin cups with paper bake cups; set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  4. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  5. Add granulated sugar and vanilla; beat until well mixed.
  6. Add eggs, one at a time, beating well after each addition.
  7. Mix in flour mixture, sour cream and milk alternately to beaten mixture, beating on low speed after each addition just until combined.
  8. Fold in lemon peel.
  9. Spoon about ¼ cup of the batter into each prepared muffin cup.
  10. Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean.
  11. Cool completely on a wire rack before frosting.
Nutrition Information
Calories: 5518 Fat: 293g Saturated fat: 177g Unsaturated fat: 92g Trans fat: 9g Carbohydrates: 648g Sugar: 322g Sodium: 8545mg Fiber: 13g Protein: 77g Cholesterol: 1292mg



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  1. Ayu says:

    Assalam maya,
    what you called this cake?..
    they looked so lembut & definitely sedap ni….masuk my long list!!!

  2. Kim says:

    Great dish for family on the go! So simple yet nutritiuos. Great for home-cooking too.

  3. Maya says:

    W.salam ayu.

    Its lemon cupcakes. You can use cream cheese frosting. And yes, its really soft n gebu 🙂

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