Shwet's Sizzling Wok

A foodie's delight

Lemon cupcakes with buttercream icing

on September 28, 2014

I love weekends !! First reason being that, I can sleep whole day and feel lazy, Second reason is I can bake all that I want !! Yes, I love baking, And I look forward to weekends because I cannot do it in normal working days !!

This weekend, I craved for some lemon cupcakes with some buttercream icing, And yeah I made them 😉 My hubby loved it a lot and thus I felt satisfied with my work 🙂


  • All Purpose Flour (Maida) –  1.5 cup
  • Butter – 1 stick
  • Egg – 2
  • Sugar – 1 cup
  • Vanilla Essence – 1/2 tsp
  • Lemon Juice – 3 tblsp
  • Lemon Zest – 1 tblsp
  • Milk – 3-4 tblsp
  • Baking Soda –  1 tsp
  • Baking Powder – 1.5 tsp
  • Salt – a pinch
  • Lemon flavoring : 2 drops (optional)


  • Preheat the oven to 350 degrees F (180 degrees C).
  • In the large mixing bowl beat the butter and sugar until it is smooth and creamy.
  • Add the eggs one at a time while continuously mixing the mixture.
  • Add vanilla extract, lemon juice and lemon zest and mix.
  • Sift the dry ingredients together into a seperate bowl – maida (flour), baking powder, baking soda and salt.
  • Add this to the wet ingredients gradually with continuous mixing.
  •  Add milk and mix until it forms a smooth batter. (you can add 2 drops of lemon flavoring to the batter if you want a strong lemony taste)
  • Pour the cake batter into cupcake moulds
  • Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the cake completely before putting the icing
  • Pipe the icing on the cake and enjoy !!


Lemon Buttercream Frosting
  • 3/4 cup butter, nearly at room temperature (I used 1/2 cup unsalted and 1/4 cup salted)
  • 1 1/2 tsp fresh lemon zest
  • 2 1/2 cups powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract


  • Whip butter with lemon zest on medium-high speed until very pale and fluffy, Mix in 1 cup powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract. Add remaining 1 1/2 cups powdered sugar, then whip mixture until very fluffy, about 4 – 5 minutes longer. Pipe or spread frosting over cupcakes. (I used 2 drops of yellow food color, you may skip this step if you want to)

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