Mary Berry Lemon Cupcakes

The first time I made these, I’ll be honest—I thought zest from three fruits? That’s a lot of grating for a school-night bake. But my goodness, I was wrong to doubt. I baked them one rainy Tuesday when the cupboards were looking a bit sad, and I needed something to perk up the week.

The batter came together in minutes—but I’ll admit, I overfilled the cases (classic mistake) and ended up with a bit of a “cupcake muffin top” situation. Still tasty, just… less than dainty. The second time around, I got the ratios right and piped the frosting properly—and suddenly I was being asked if I’d bought them from a bakery.

So if you’re after a cheerful, zingy cupcake with a soft crumb and bright citrus frosting—let me show you how I fixed that first mess and got them just right.

Why This One Works So Well

There are hundreds of lemon cupcake recipes floating around, but this one’s different because of the trio of citrus zests. Most recipes stick with lemon alone—but adding orange and lime gives this a more rounded, almost sherbet-like flavour that’s still unmistakably lemony, just deeper.

Also, using baking spread instead of butter for the sponge keeps them incredibly light and fluffy. I tested a batch with butter (just to compare), and they were noticeably denser. Not bad—but not that feather-light Mary Berry magic.

INGREDIENTS + WHY THEY MATTER

• Baking Spread – Keeps the sponge super airy. I tried butter once and the cupcakes lost their bounce.
• Self-Raising Flour – Gives them a lovely rise without fuss. Don’t swap for plain flour unless you add baking powder (1 tsp per 100g flour).
• Caster Sugar – Dissolves quickly and gives a fine crumb. Granulated makes them slightly gritty.
• 3 Large Eggs – Helps bind and enrich. I’ve used medium in a pinch, but the texture was slightly firmer.
• Zest of ½ Orange, ½ Lemon, ½ Lime – The real star here. Adds bright, natural flavour without sourness.

Frosting:

• Butter – I use unsalted and soften it properly—cold butter just won’t whip smooth.
• Icing Sugar – Must be sifted. Trust me. I skipped this once and ended up with lumpy frosting.
• Milk or Fruit Juice – Adds creaminess. Lemon juice brings extra zing.
• More Citrus Zest – Doubles down on flavour and gives it those gorgeous flecks of colour.

Making It Yours (Without Ruining It)

• Egg-Free? I’ve tried with 3 tbsp aquafaba per egg. Not as fluffy, but it works.
• Dairy-Free? Use a good plant-based baking spread and vegan butter for the frosting (like Flora Plant). Avoid coconut oil—it clashes with the citrus.
• Fruit Swaps – Skip the lime if you don’t have one, but don’t ditch the lemon. You can also add a spoon of lemon curd into the centre before baking for a surprise middle (I did this for a party—total hit).
• Frosting Flavours – Try passionfruit juice instead of milk for something tropical and punchy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cupcakes overflowed	Filled cases too high	Fill ¾ full max. Use a scoop if needed.
Sponge felt a bit tough	Overmixed the batter	Mix just until combined. No more.
Frosting too soft to pipe	Butter too warm or added too much milk	Chill it for 10 mins, or add more icing sugar

HOW TO MAKE MARY BERRY’S LEMON CUPCAKES

1. Prep the Oven + Cases
   Heat your oven to 180°C (160°C fan). Line a 12-hole bun tin with paper cases.
2. Make the Sponge
   In a big mixing bowl, beat together baking spread, flour, sugar, eggs, and zest from all three fruits. I use an electric hand whisk—takes less than a minute. It should look pale and fluffy, not curdled.
3. Fill the Cases
   Divide the batter evenly. I use an ice cream scoop—less mess, even bakes.
4. Bake
   Pop them in for 20–25 minutes. Mine are perfect at 23. They should be lightly golden and spring back when you press them.
5. Cool
   Transfer to a wire rack. Don’t frost them while warm—done that once, and the buttercream slid right off.
6. Make Frosting
   Beat butter and icing sugar with 1 tbsp milk or juice until it’s really fluffy (takes about 3–4 mins). Stir in the zests.
7. Decorate
   Spoon frosting into a piping bag with a star nozzle. Pipe a swirl or just spread with a spoon if you’re feeling rustic.

TIPS FROM MY KITCHEN

• I zest all the fruits before doing anything else—it’s the most annoying bit and easiest to forget.
• My fan oven runs hot, so I check at 20 minutes and usually pull them at 22.
• For neat cupcakes, I chill the frosting for 10 minutes before piping—it holds shape better.
• I’ve found that paper cupcake cases from the supermarket often go a bit greasy—try foil-lined ones if you want a clean look.

STORAGE + SERVING

• Room Temp: Best eaten within 2 days.
• Fridge: Keep in an airtight tin for up to 5 days. Bring to room temp before eating.
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Defrost, then frost fresh.
• Serve With: A strong cup of Earl Grey, a spoonful of lemon curd, or even a drizzle of limoncello if you’re feeling fancy.

FAQs

Q: Can I use bottled lemon juice instead of zest?
A: I wouldn’t. The zest gives oils and depth that juice just can’t replace. But if you must, add a drop of lemon extract too.

Q: Why are my cupcakes flat?
A: Most likely the batter was overmixed, or the oven was too cool. They need that initial heat burst to rise.

Q: Can I make these in a mini muffin tin?
A: Absolutely! Just reduce the baking time to 10–12 minutes and keep a close eye.

Q: Do I have to use all three citrus fruits?
A: Not strictly, but it is what makes them special. If you only have lemon and orange, still lovely.

Try More Recipes:

• Mary Berry Orange Wholemeal Victoria Loaf
• Mary Berry Guernsey Apple Cake
• Mary Berry Apple and Mincemeat Pudding
• Mary Berry Treacle Sponge Puddings