Little lemon cupcakes

Little lemon cupcakes

A buttery lemon sponge with a condensed milk and cream cheese frosting is a perfect addition to an afternoon tea spread. I served these little cakes at afternoon tea and they were so easy to eat – make sure you put out enough for people to have seconds or thirds!

Make in advance: the cupcakes can be frozen for up to one month and the frosting will keep in the fridge for two days. Just bring cupcakes to room temperature and frost on day of serving. Serve at room temperature and store in the fridge.

Makes 24 mini cupcakes| Baking time 15-18 minutes at 180 C

Utensils required: Electric whisk| Measuring cups & spoons & scale| 24 cup mini muffin tin

Lemon cupcakes

1 cup (150 grams) flour
1/2 tsp bicarb
1/4 tsp baking powder
1/3 cup (83 mls) buttermilk
1/4 cup (62 mls) whole milk
100 grams unsalted butter – softened
3/4 cups (165 grams) castor sugar
1 large egg
2 tsps lemon zest

  1. Preheat oven to 180 C
  2. Line a 24 mini muffin tin with paper cases
  3. Sift flour, baking powder and bicarb – set aside
  4. In a separate bowl, mix buttermilk and milk together – set aside
  5. Cream butter and sugar for 2 minutes, then add egg and lemon zest and beat on medium speed until combined
  6. Fold in flour alternatively with milk mixture into the butter mixture
  7. Spoon evenly into paper cases and bake for 15-18 minutes or until a skewer comes out clean
  8. Transfer to a wire rack to cool completely and then pipe or spoon over frosting

Condensed milk cream cheese frosting

200 grams condensed milk
Juice of 1 lemon
100 grams cream cheese
50 grams unsalted butter – softened

  1. Beat all ingredients together until smooth and combined
  2. Place in the fridge to firm up before frosting