Lemon cupcakes recipe
 These easy lemon cupcakes are zingy and springy. The recipe is quick, easy and foolproof, so great for beginners or baking with kids. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. 200g/7oz unsalted butter, softened200g/7oz caster sugar3 free-range eggs200g/7oz self-raising flour½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 200g/7oz unsalted butter, softened 200g/7oz caster sugar 3 free-range eggs 200g/7oz self-raising flour ½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 250g/9oz icing sugar125g/4½oz unsalted butter, softened½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 250g/9oz icing sugar 125g/4½oz unsalted butter, softened ½ unwaxed lemon, finely grated zest and juice 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture.Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture. Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely. Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. Recipe tips This buttercream makes enough for a modest swirl, should you wish to use a piping bag to decorate your cupcakes.