When life gives you lemons, make lemon cupcakes!




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I went on a baking frenzy last week and one of the things I baked was these lemon cupcakes. I thought I'd share the recipe with you. I also wanted to share some snaps of the Joseph Joseph bowls I was kindly sent by Find me a Gift. They are so pretty to use and keep my newly organised baking cupboards free of too much clutter!


Primrose Bakery Lemon Cupcakes

Makes 12


- 110g unsalted butter, at room temperature
- 225g caster sugar, preferably golden
- 2 large eggs, free-range or organic
- 150g self-raising flour
- 125g plain flour
- 90ml semi-skimmed milk
- 30ml freshly squeezed lemon juice
- 1tsp (roughly one lemon’s worth) grated lemon zest
- 1tbsp sour cream


1. Preheat oven to 160deg C (fan)/180 deg C/350 deg F/gas mark 4
2. Line a 12 hole muffin tray with cupcake cases.
3. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs, one at a time, to the creamed butter and sugar and beat well.
4. In a jug, combine the milk, lemon juice and sour cream. Alternate adding the flours and milk to creamed butter mix as follows - add one-third of the flour and mix well. Add half the milk mixture and mix well. Add another third of flour and mix well. Add the reaminder of the milk and mix well. Finish by adding the last third of flour and the lemon zest and beat well. If the mixture looks like it is curdling slightly, don’t panic – simply add another spoonful of plain flour and beat well.
5. Spoon out the mixture evenly between the cases and bake in the oven for 25 minutes. Use a cake skewer in the centre of one the cupcakes to check they are cooked through. They will appear quite a light golden brown colour even when cooked.
6. Leave in the tin for 10 minutes and the place carefully on a wire rack to cool completely.

Lemon buttercream


- 115g unsalted butter, at room temp
- 30ml freshly squeezed lemon juice
- 2 tsp grated lemon rind from an unwaxed lemon
- 500g icing sugar, sifted


In a large bowl, beat the butter, milk, lemon juice, lemon rind and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until thick and creamy. This can take several minutes.


I made a bit too much buttercream, so I whipped up this cake to use it on. It's just a basic sponge recipe then I added lemon drizzle icing on the top. Yum!




  1. i love when a cupcakes have glitter <3


  2. Lol my baking cupboard is an absolute tip!
    I really must try out the Primrose Bakery book soon, those cupcakes looks gorgeous!

  3. Lemon icing is my favourite by far! Looking at these photos gave me serious cupcake cravings x

  4. You are such a great baker! And a girl can never have enough lemon cupcakes, they really are ones of my favorite things in the whole world.

  5. They look absolutely divine! I want one!

  6. Oooh I don't like lemon, but they look so so pretty! xx

  7. Just stunning photos! Thanks for the lovely recipe, I just have to try it out, lemon cupcakes are just divine! Have a nice day!

  8. Lovely post! Those cupcakes look super yummy!!! :)


  9. Those bowls are lovely and I ADORE lemon cake!

    Maria xxx

  10. The page didn't even finish loading and I was like WOAH. The cupcakes look delicious and making a cake out of leftover batter is exactly what I did with my red velvet mix. :))

    A from A + B in the Sea

  11. Yum, these look fabulous. I love the colorful bowls as well, they are adorable.


  12. The cupcakes look adorable and the Joseph Joseph bowls are sweet. I have a set and my advice is be careful with the Sieve! It has a tendency to break!


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