Lemon Cupcakes

"Because it's sunny + our flat is filled with daffodils + it feels a tiny bit like spring, I made pretty lemon cupcakes."
-- @londonbakes

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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 6

Recipe Card


  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup sugar
  • 1 lemon, juice and zest divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup powdered sugar
  • edible cornflowers, for garnish (optional)


  • Step 1

    Preheat the oven to 350˚ F and prepare a muffin tin with liners or baking spray.

  • Step 2

    Cream together the butter, sugar and lemon zest until creamy. Add the eggs one at a time, then beat in vanilla.

  • Step 3

    Whisk together the flour, baking powder and salt, then add to butter mixture.

  • Step 4

    Divide batter among muffin tin, then bake for about 15 minutes. Then let cool.

  • Step 5

    Add the powdered sugar to a small bowl, then stir in the lemon juice until you have a nice glaze consistency. Top cupcake with glaze then sprinkle with cornflowers (if using).