Orange and Lemon Cupcakes

simple lemon cupcakes recipe, orange and lemon cupcake

5 from 3 votes

These orange and lemon cupcakes are refreshing treats for evening tea and a delicious breakfast sweet. The recipe is very simple with just the citrus zest and juice added to a basic cupcake recipe. Soft, moist and very aromatic. I enjoyed making it as much as eating them :-)

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American, Continental

Keyword: cake, egg recipes, Fruit cake, Lemon, Orange

Servings:

Calories: 118kcal

Ingredients

Wet ingredients

½ cup plain yogurt
6 tbsp butter melted
2 eggs room temperature
zest of 1 lemon
zest of 1 orange
2 tbsp lemon & orange juice

Dry Ingredients

1 cup flour
½ tsp baking soda
pinch of salt
7 tbsp sugar

Instructions

Preheat oven to 180ºC [360ºF | Gas Mark 4]
Mix all wet ingredients together in a measuring jar.
Sift the flour in a large bowl. Add in baking soda, salt, and sugar. Mix with your fingers.
Make a well in the center and add the mixed wet ingredients into the bowl and fold the dry ingredients in. Beat together with a hand-held beater at medium speed for a couple of minutes.
Line your muffin or cupcake pan with liners and fill till ¾ level.
Bake for 15-20 minutes till the top is golden brown.
Remove from oven and leave them to cool for a little while before removing from the pan.

Notes

See variations in the blog post above.
Optional Icing: Mix together ½ cup icing sugar with 2 tbsp lemon juice (or half and half of lemon and orange juice) to make icing thick enough to cover the tops and drizzle down a little. Or you can also spread some cream cheese frosting on top!
Nutritional Information is an approximate value for 1 of 10 cupcakes.

Nutrition