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Close up of Lemon Cupcakes delicately piped with lemon buttercream and garnished with lemon
55Total Time
35Prep Time
20Bake Time

Lemon Cupcakes

Quick and easy

1 Reviews

  • Nut Free
  • Vegetarian

About the bake

These delicate cupcakes contain lemon syrup made with Nielsen-Massey lemon extract, perfect for special occasions.

55Total Time
35Prep Time
20Bake Time


  1. Step 1:

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

  2. Step 2:

    Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the lemon extract and lemon zest.

  3. Step 3:

    Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

  4. Step 4:

    Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.

  5. Step 5:

    Leave the cakes to cool a little on a wire rack.

  6. Step 6:

    To make the syrup place the golden caster sugar in a pan with the lemon juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of lemon extract and zest.

  7. Step 7:

    Add some sugar syrup to the top of each cupcake.

  8. Step 8:

    To ice, put the cream cheese, butter, lemon extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Top with lemon sweets.


  • For the Cupcakes

    • 200g Unsalted butter (softened)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Lemon Extract
    • 1 Lemon (zest)
    • 4 Medium free range eggs (lightly beaten)
    • 200g Self raising white flour
  • For the Lemon Syrup

    • 50g Billington's Unrefined Golden Caster Sugar
    • 4 tbsp Juice of one whole lemon
    • 1 tsp Nielsen-Massey Lemon Extract
    • 1 Lemon zest
  • For the buttercream

    • 200g Cream cheese
    • 100g Butter (unsalted)
    • 600g Unrefined golden icing sugar
    • 1 tsp Lemon extract


  • 2x 12 hole cupcake tins
  • 24 cupcake cases
  • Electric mixer
  • Piping bag
  • Piping nozzle
  • Saucepan

Nutritional Information

per 65g
  • 303cal Energy
  • 14g Fat
  • 8.4g of which Saturates
  • 42g Carbohydrates
  • 35g of which Sugars
  • 2.7g Protein
  • 0.18g Salt

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