Frosted Lemon Cupcakes


  • 1/2 cup plus 1 tbs soft margarine
  • Grated peel of 1 lemon
  • 1/2 cup sugar
  • 2 eggs beaten
  • 1/4 cup milk
  • 1 and 3/4 cups self rising flour
  • 1/2 cup corn starch
  • 1/2 tsp baking powder
  • 3 tbs water
  • Juice of 1 lemon
  • 1/4 cup sugar
  • 1 tbs lemon liquor (optional)
  • 2 cups powdered sugar, sifted
  • 3 tbs lemon juice
  • Strip of lemon peel

This is a perfect cupcakes recipe for brunch celebration or birthday party.


  • Pre-heat oven to 375 degrees
  • Cream margarine, lemon peel and sugar in a large bowl until pale and fluffy.
  • Stir in the eggs and milk.
  • Sift together, flour, cornstarch and baking powder.
  • Fold into egg mixture.
  • Place paper cupcake cups inside a muffin pan.
  • Turn the batter into prepared cupcake pan.
  • Bake 40 to 50 minutes . Remove cup cakes  from pan and cool on rack.
  • Bring water to a boil with lemon juice and sugar in a sauce pan.
  • Add liquor if using.
  • Pour hot syrup slowly over cooled cake, letting it soak well.
  • Blend powdered sugar and lemon juice in a small bowl until smooth.
  • Spread quickly over top of cake so it runs down sides.
  • Cut lemon peel into fine strips and sprinkle over cake while frosting is soft.


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