Saturday 17 October 2015

Lemon Cupcakes with Lemon Buttercream.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Time for round two!

In the battle of the cakes!

On Thursday, I shared with you cake of the fish variety and today, it's the turn of the lemon. In the form of these adorable cupcakes.
Iced with a zesty, zingy lemon buttercream - no one will be able to resist these. Not even a vanilla/chocolate addict like myself.

These cupcakes were baked by my cousin. She made these on Friday - but the pink flags seem quite appropriate today since our family welcomed a new addition yesterday!

These cupcakes are made with the all-in-one method - simply throw everything into a bowl and mix. They bake and cool pretty quickly too which means I think they maybe on your table within the next hour.

Cupcakes, previously: 14 recipes here!

My cousin, previously: A Summer Afternoon Tea // Raheela's Tea Party // Making Doughnuts for Eid-al-Adha // Nachos + Baking Bakewells + Homemade Pastry // Rainbow Cupcakes // Rainbow Cream Cupcakes

A Simple List of Ingredients:
1. Self-Raising Flour
2. Sugar
3. Icing Sugar
4. Lemons
5. Eggs
6. Milk
7. Margarine

Bismillah, let's begin!

First job and most important, get the oven pre-heated to Gas Mark 4 / 180C.

Take a 12-hole cupcake tin and line it with cute cupcake cases.

My cousin used a stand mixer with the whisk attachment but you can make these with a bowl and wooden spoon too.

First ingredient, self-raising flour. She used gluten-free but normal is absolutely fine too.

125 grams (4 ounces) of Self-Raising Flour were measured out.

And, thrown into the bowl.

Next up, sugar. Granulated or caster is fine.

In went, 125 grams (4 ounces) of Sugar.

Next, margarine. Butter is fine too but just make sure both are at room temperature and soft - it'll make mixing a whole lot easier.

The cousin measured out 125 grams (4 ounces) of Margarine.

And, threw it in.

Next, 2 tablespoons of Milk.

Poured in.

Finally, 2 large Eggs.

Crack them both in.

Pop the mixer down.

And, begin mixing on a low speed.

All you want to do is mix until everything is well combined and a batter is made.

Since these are lemon cupcakes, it's about time we saw some lemons. You actually only need one not two.

For the batter, you'll need finely grated lemon zest. My cousin used one of these box graters.

And, got grating!

Until she had the zest of 1 small Lemon and the kitchen smelt amazing!

Add the zest to the batter.

Give it a quick stir through.

And, it's time to fill the cases.

Divide the batter between the cases - you'll want to fill them about 2/3 full.

Then, pop them into the oven to bake for 15 minutes at Gas Mark 4 / 180C.

Once your timer goes off, pull them out!

Let them cool completely before icing.

Speaking of icing, you might as well make it while the cakes cool.

First up, soft margarine (or butter).

Place 125 grams (4 ounces) Margarine, softened into a bowl.

Next, icing sugar, of course.

Measure out 250 grams (8 ounces) Icing Sugar.

And, tip it into the same bowl.

Next, Juice the small Lemon that you zested earlier.

And, pour it in.

That's it for the lemon buttercream.

All that's left to do now is give it a good old whisk.

Whisk until smooth and well combined. If you feel that it's too runny, feel free to add in more icing sugar. Or pop the icing into the fridge for a few minutes.

When you're happy with the consistency (and taste!), it's time to decorate.

Take the cool cupcakes.

And, either pipe or spread on the buttercream.

Once the icing is on, decorate with Sprinkles and Sugar Crystals.

Once decorated, serve them up or gift away!

These cupcakes were so good - full of lemony flavour. Yum. I'm craving one right now. Thanks to my cousin for sharing her recipe - I can't wait for the next one!

Full Written Recipe:

Lemon Cupcakes with Lemon Buttercream.

Prep Time: About 10 minutes.
Bake Time: About 15 minutes.
Serves: Makes 12 cupcakes.


For the Lemon Cupcakes
125 grams (4 ounces) Self-Raising Flour
125 grams (4 ounces) Sugar
125 grams (4 ounces) Margarine, soft
2 tablespoons Milk
2 large Eggs
Zest of 1 small Lemon, finely grated

For the Lemon Buttercream
125 grams (4 ounces) Margarine, soft
250 grams (8 ounces) Icing Sugar
Juice of 1 small Lemon

To Decorate
Sprinkles and Sugar Crystals


To bake the lemon cupcakes, pre-heat the oven to 180C / Gas Mark 4. Fill a 12-hole cupcake tin with paper cases.

Into a mixing bowl, place all the ingredients except the lemon zest. Beat well until combined and a smooth batter is formed.
Stir in the lemon zest.
Divide the batter between the paper cases – fill them 2/3 full.

Bake for 15 minutes at 180C / Gas Mark 4 until golden. Once baked, cool completely.

To make the lemon buttercream, place all the ingredients in a mixing bowl. Beat until well combined.

To decorate the lemon cupcakes, spread on the buttercream and sprinkle on sprinkles or sugar crystals. Serve!

This Time One Year Ago:

This Time Two Years Ago:

This Time Three Years Ago:

Keep me in your duas please, and enjoy your cupcakes,


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.