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  • Writer's pictureFiona Murphy

Lemon & Almond Cupcakes

Lemon and Almond Cupcakes

Spring is here!! I always associate lemons with spring time and sunshine. Warmer days? cannot wait!

Easter is fast approaching, I think these tasty cupcakes will go down a treat as an alternative to chocolate indulgence. They are, my lemon & almond cupcakes. Get baking with the kids this half term. They will love it!

Lemon Almond Cupcakes Recipe 110g Unsalted organic butter (room temp) 110g Golden caster sugar 170g Self raising flour* 100g Ground almonds 2 Large free range/ organic eggs 90ml Organic semi skimmed milk (room temp) Grated zest of one lemon 2 Tablespoons of juice from the same lemon 1 Tablespoon of Greek yogurt (room temp & I used fat free) 1/4th Teaspoon of almond extract paste by Taylor & Colledge

Preheat the oven to 180c/ 160c fan/ gas mark 4. Put 12 cupcake cases in a muffin tray.

In a large bowl, mix together the butter and the sugar with a hand mixer, for several minutes until light and fluffy. Add your eggs, one at a time, and mix well between each addition. Then add the almond extract and mix in.

Sift the self raising flour and place in a separate bowl and add the ground almonds. In a jug, add the milk, lemon juice and Greek yogurt. Now add one third of the flour mix to your butter mixture, mix well, then add one third of your milk mixture and mix well. Repeat these steps until until everything has been combined. Then add in the lemon zest for the final mix.

Using a traditional ice cream scoop, fill each cupcake case with the mixture. Make sure they are two- thirds full. Bake in the oven for 22-25 minutes, until golden brown.To check they are cooked, use a skewer in the centre and it should come out clean.

Remove from the oven and leave to cool in the tin for 10 minutes. Then transfer to a cooling rack. When they are completely cooled, you can add your lemon buttercream and decorations. I used flaked almonds and hand-made sugar paste daisies. You can also grate extra lemon zest.

Lemon Buttercream 170g Unsalted organic butter 340g Unrefined icing sugar 2 Tablespoons of lemon juice

Add the butter to your mixer and beat for a few minutes on a medium speed. Reduce the speed to low and then add half of your sifted icing sugar. Mix well until combined. Then add one teaspoon of lemon juice. Mix on a high speed for a minute. Reduce speed, and add the rest of the icing sugar and the last tablespoon of lemon juice. Mix on a high speed for a few minutes until you see the constancy is smooth and creamy


1. To make the cupcakes gluten free - swap the flour for a gluten free self raising alternative and add one additional teaspoon of greek yogurt in your mixture.

Really hope you enjoy these little rays of sunshine.

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