I felt like making something pretty the other day and there aren’t many edible goods prettier than a well made cupcake. Having made chocolate ones previously I thought I’d give lemon ones a try and they turned out to be lovely. Really light and moist with a good layer of lemon butter icing. Give them a try!



100g butter or margarine
100g sugar (caster or granulated)
100g gluten free plain flour
2 medium free range eggs
1 teaspoon baking powder
Pinch of salt
1 lemon
75g butter (for icing)
175g icing sugar (for icing)
Dolly mixture to decorate

Main Equipment:

1 x mixing bowl
1 x grater
1 x juicer
Muffin tray
Muffin cases


  1. Preheat oven to 180C/160C with fan/350F/Gas Mark 4.
  2. Mix butter, sugar and half the lemon zest in a bowl.
  3. Add eggs one at a time, mixing inbetween additions.
  4. Mix in flour, baking powder and salt.
  5. Spoon into cases. You only need about two teaspoons per case as they will rise quite a lot.
  6. Bake for 10-15  minutes. Remove from oven when a knife can be inserted and comes out clean.
  7. For the icing, mix the remaining lemon zest, icing sugar and butter together.
  8. Add lemon juice until your icing is the required consistency (normally about 3 teaspoons).
  9. Once cupcakes have cooled, spoon on icing and decorate with dolly mixture.