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Lemon Cupcakes

These pretty cupcakes have a delicate lemon flavoured sponge topped with lemon buttercream icing.

12 cupcakes

Easy 20 Minutes



For the recipe  Lemon Cupcakes

For the Cakes:

115 g Unsalted Butter Softened
115 g Caster Sugar
115 g Self-Raising Flour
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)
12 Dr. Oetker Muffin Cases
about 2 Large Eggs

For the Decoration:

110 g Unsalted Butter Softened
175 g Icing Sugar
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Wafer Daisies




Lemon Cupcakes

Pre-heat the oven to 180°C (350F/Gas Mark 4). Line a muffin tin with 12 Muffin Cases.


Cream the butter and sugar together until light and fluffy. Beat in the eggs, and then add the flour and Sicilian Lemon Extract.


Divide the mixture into the 12 cases (about a heaped dessertspoonful each) and bake for 15-20 minutes until golden brown and spring back when gently pressed.


Allow the cakes to cool in the tin for 10 minutes (to retain their shape) before transferring to a cooling rack.


To make the buttercream icing beat the butter and icing sugar together, and then add the Sicilian Lemon Extract and Sunshine Yellow Gel Food Colour until desired colour level is achieved.


When the cakes are completely cold, fit a large rosette nozzle to a piping bag, fill with icing, then pipe a rosette from the outside to the centre, finishing with a peak. Finally add a white Wafer Daisy to each cupcake.

Nutritional Information for the recipe Lemon Cupcakes

Per Serving Per 100 g / ml
Energy 1239kJ
Fat 17.43g 26.02g
Carbohydrate 32.02g 47.79g
Protein 2.52g 3.76g