lemony Easter cupcakes.jpg

Lemony Easter cupcakes

Decorate these cute cupcakes with speckled eggs for a delicious Easter treat

How long will it take?

1 hour 25 minutes

What’s the serving size?

Makes 30


What do I need?

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk, divided
  • 2 1/2 tablespoons fresh lemon juice, divided
     

Lemon Cream Icing

  • 2 cups chilled heavy cream
  • 3/4 cup icing sugar
  • 1 1/2 tablespoons fresh lemon juice

How do I make it?

  1. Preheat oven to 190 degrees C. Line 30 cupcake pan cups with paper liners.
  2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted 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.
  3. 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.
  4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the centre 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.
  5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on low until the cream begins to thicken. Add the icing sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high, and beat until the icing forms soft peaks, about 5 minutes.
  6. Spread on the cooled cupcakes and decorate with Easter eggs. Refrigerate leftovers.

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