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Easter lemon cupcakes WEB Tried & Tested

Easter lemon cupcakes

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2.702 stars based on 27 ratings

Celebrate Easter in style with these adorable lemon chick cupcakes. These zesty soft lemon cupcakes are topped with a delicious vanilla buttercream and cute sugar paste decorations. They are great fun to make and decorate and we are sure the whole family will enjoy tasting them.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

  • 250g 8⅞ oz Butter (unsalted)
  • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range)
  • 1tsp 1tsp Lemon extract (we use Nielsen-Massey) Lemon extract
  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 3tbsp 3tbsp Milk (semi-skimmed)
  • 1tsp 1tsp Baking powder

For the buttercream

  • 500g 17⅝ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 160g 5⅝ oz Butter (unsalted) softened
  • 3tbsp 3tbsp Milk (whole)
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the decoration

  • Yellow sugar paste icing
  • Orange sugar paste icing
  • Writing icing black

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line 2 cupcake trays with 24 cupcake cases.

  2. Classic mode Step 2

    Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, and beat until well combined. Add in the flour, baking powder and lemon extract and fold into the mixture. The mixture should be of a dropping consistency, if not add a little milk.

    Ingredients for this step

  3. Classic mode Step 3

    Divide the mixture between the cases and bake for 20 minutes. Remove from the oven and cool on a wire rack. Tip: For a real Easter treat – find ovenproof egg cups and fill up to three quarter full with the cake batter and bake for about 20 minutes or until cooked. Leave to cool before decorating.

  4. Classic mode Step 4

    To make the buttercream, beat together the butter and icing sugar, adding the milk and vanilla extract to flavour.

    Ingredients for this step

    • 125g 4½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 160g 5⅝ oz Butter (unsalted) softened
    • 3tbsp 3tbsp Milk (whole)
    • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  5. Classic mode Step 5

    To make the chick decorations, roll out the yellow sugar paste icing and use a small circular cutter to stamp out the chick shape. Roll two smaller pieces of yellow sugar paste icing into balls and flatten for the wings. Attach to the chick body by lightly brushing with water.

    Ingredients for this step

    • Yellow sugar paste icing
  6. Classic mode Step 6

    To make the beak, shape a small piece of orange sugar paste icing into a triangle shape. Secure to the centre of the yellow sugar paste icing with water.

    Ingredients for this step

    • Orange sugar paste icing
  7. Classic mode Step 7

    Use black writing icing to pipe two dots to make the chicks eyes. Place the decoration on top of the buttercream and gently press down to keep in place.

    Ingredients for this step

    • Writing icing black