Easter lemon cupcakes

Fluffy vanilla cupcakes topped with silky lemon buttercream frosting decorated in yellow and green for Easter.

• 175 g butter, at room temperature
• 1.5 dl sugar
• 3 eggs
• 2.5 dl plain flour
• 1.5 tsp baking powder
• 0.5 dl milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 200 g butter (for frosting)
• 4 dl icing sugar
• 2 tbsp lemon juice
• Lemon zest and yellow food colouring
• Easter decorations

Method

1. 1
   Beat the butter and sugar until fluffy. Add eggs one at a time. Fold in the sifted flour and baking powder alternating with milk. Stir in vanilla and lemon zest.
2. 2
   Divide the batter among 12 cupcake cases (two-thirds full). Bake at 175°C for 18–20 minutes until a skewer comes out clean. Leave to cool completely.
3. 3
   Beat the butter for the frosting until soft. Add the icing sugar a little at a time, beating well. Add the lemon juice and zest. Colour yellow with food colouring.
4. 4
   Pipe the frosting onto the cooled cupcakes using a star nozzle.
5. 5
   Decorate with Easter motifs: chocolate eggs, marzipan chicks or Easter-coloured sprinkles.