Mary Berry’s Lemon Cupcakes are made with baking spread, self-raising flour, caster sugar, eggs, and the zest of orange, lemon, and lime. This delicious Lemon Cupcakes recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
This Lemon Cupcakes Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Lemon Cupcakes Ingredients:
For the Sponge:
- 125g (4½oz) baking spread / ½ cup baking spread
- 175g (6oz) self-raising flour / 1½ cups self-raising flour
- 175g (6oz) caster sugar / 1 cup + 2 tbsp caster sugar
- 3 large eggs
- Finely grated zest of ½ orange, ½ lemon, and ½ lime
For the Frosting:
- 125g (4½oz) butter, softened / ½ cup butter, softened
- 250g (9oz) icing sugar, sifted / 2 cups icing sugar, sifted
- 1–2 tbsp milk (or fruit juice) / 1–2 tbsp milk (or fruit juice)
- Finely grated zest of ½ orange, ½ lemon, and ½ lime
How To Make Mary Berry Lemon Cupcakes
- Preheat the Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Line a 12-hole bun tin with cupcake cases.
- Prepare the Sponge: Combine baking spread, self-raising flour, caster sugar, and eggs in a large bowl. Add the grated zest of ½ orange, ½ lemon, and ½ lime. Beat with an electric hand whisk until light and fluffy.
- Bake the Cupcakes: Divide the mixture between the cupcake cases. Bake for 20–25 minutes, or until well-risen and lightly golden. Cool on a wire rack.
- Make the Frosting: Beat butter, sifted icing sugar, and 1 tablespoon of milk in a large bowl with an electric hand whisk until pale and fluffy. Add more milk if needed. Mix in the grated zest of ½ orange, ½ lemon, and ½ lime.
- Frost the Cupcakes: Spoon frosting into a piping bag fitted with a small star nozzle. Pipe little stars on top of each cooled cupcake.
Recipe Tips:
- Use Room Temperature Ingredients: Ensure your baking spread, butter, and eggs are at room temperature for a smoother, fluffier batter.
- Don’t Overmix the Batter: Beat the ingredients just until combined to avoid dense cupcakes. Overmixing can make them tough.
- Check Cupcake Doneness: Use a toothpick to check if the cupcakes are baked through. Insert it into the center—if it comes out clean, they’re done.
- Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack before applying the frosting. This prevents the frosting from melting.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more milk or fruit juice. If it’s too runny, add more icing sugar to achieve the right texture.
What To Serve With Lemon Cupcakes?
These Lemon Cupcakes pair well with a cup of tea, a glass of lemonade, fresh fruit like berries, or a scoop of vanilla ice cream. They also go nicely with a side of yogurt, a fruit salad, a light sorbet, or a simple fruit compote for a delicious dessert.
How To Store Leftovers Lemon Cupcakes?
- Refrigerate: Let the leftover Lemon Cupcakes cool completely to room temperature. Store them in an airtight container in the refrigerator for up to 5 days.
- Freeze: Place the cooled leftover Lemon Cupcakes in an airtight container or freezer bag. They can be frozen for up to 3 months. To thaw, move them to the refrigerator for a few hours before serving.
Mary Berry Lemon Cupcakes Nutrition Facts
Serving Size: 1 cupcake (of 12)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 150mg
- Potassium: 80mg
- Total Carbohydrate: 29g
- Dietary Fiber: 0.5g
- Sugars: 20g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Eclairs
- Mary Berry Chocolate Cupcakes
- Mary Berry Limoncello Trifle
- Mary Berry Lime and Polenta Cake
- Mary Berry Butterscotch Cake
Mary Berry Lemon Cupcakes
Description
Mary Berry’s Lemon Cupcakes are made with baking spread, self-raising flour, caster sugar, eggs, and the zest of orange, lemon, and lime. This delicious Lemon Cupcakes recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
For the Sponge:
For the Frosting:
Instructions
- Preheat the Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Line a 12-hole bun tin with cupcake cases.
- Prepare the Sponge: Combine baking spread, self-raising flour, caster sugar, and eggs in a large bowl. Add the grated zest of ½ orange, ½ lemon, and ½ lime. Beat with an electric hand whisk until light and fluffy.
- Bake the Cupcakes: Divide the mixture between the cupcake cases. Bake for 20–25 minutes, or until well-risen and lightly golden. Cool on a wire rack.
- Make the Frosting: Beat butter, sifted icing sugar, and 1 tablespoon of milk in a large bowl with an electric hand whisk until pale and fluffy. Add more milk if needed. Mix in the grated zest of ½ orange, ½ lemon, and ½ lime.
- Frost the Cupcakes: Spoon frosting into a piping bag fitted with a small star nozzle. Pipe little stars on top of each cooled cupcake.
Notes
- Use Room Temperature Ingredients: Ensure your baking spread, butter, and eggs are at room temperature for a smoother, fluffier batter.
- Don’t Overmix the Batter: Beat the ingredients just until combined to avoid dense cupcakes. Overmixing can make them tough.
- Check Cupcake Doneness: Use a toothpick to check if the cupcakes are baked through. Insert it into the center—if it comes out clean, they’re done.
- Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack before applying the frosting. This prevents the frosting from melting.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more milk or fruit juice. If it’s too runny, add more icing sugar to achieve the right texture.
Mary Berry Lemon Cupcakes