Photo by: Wolfgang Kleinschmidt


  • 3 organic eggs
  • 225 g (8 oz) caster sugar
  • 1 teaspoon vanilla sugar
  • 100 g (4 oz) unsalted butter
  • 100 ml (3 1/2 fl oz) milk
  • 210 g (7 1/2 oz) plain flour
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • Zest and juice of 1 lemon
  • Sprinkles or crystallised flowers for decoration

Cream Cheese Frosting

  • 60 g (2 1/2 oz) unsalted butter, softened
  • 300 g (11 oz) icing sugar
  • 1 teaspoon vanilla sugar
  • 1 tablespoon
  • Freshly squeezed lemon juice
  • 100 g (4 oz) cream cheese
  • A few drops of food colouring
  1. Preheat the oven to 175¡C/350¡F/gas 4.
  2. Beat together the eggs, butter and vanilla sugar until pale and fluffy.
  3. Melt the butter, pour in the milk and blend with the egg mixture.
  4. Mix together the flour, baking powder and salt and carefully fold into the mixture.
  5. Add the lemon zest and juice to the mixture.
  6. Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full.
  7. Bake in the centre of the oven for about 15 minutes. Leave to cool.
  8. Make the cream cheese frosting by mixing together the butter, icing sugar, vanilla sugar, lemon juice and cream cheese until creamy.
  9. If you want frosting in a few different colours divide the frosting into separate bowls and mix in the chosen food colour or leave it white.
  10. Spread the frosting over the cupcakes and decorate with sprinkles or flowers.

Tags  Cupcakes frosting lemon