How to Make Lemon Rose Cupcakes

by Destiny Riggins

Makes 12 Preparation time 25 mins for cupcakes , 20 mins plus drying for the decoration Baking time 20 mins


  • 125 Grams butter
  • 125 Grams caster sugar
  • 2 large eggs, lightly beaten
  • 1 zest of lemon
  • 2 Tablespoons lemon juice
  • 125 Grams self raising flour, sifted
  • 125 Grams butter, softened
  • 185 Grams icing sugar, sifted
  • 2 Teaspoons rose water
  • 1 Tablespoon milk
  • pink food colouring
  • Instructions

    Step 1

    1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 then line a 12 hole muffin tin with paper cases.

    Step 2

    2. Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs, lemon zest and juice and beat until thoroughly combined. Fold in the flour to form a smooth batter.

    Step 3

    3. Divide the cake mixture evenly between the paper cases and bake for 20 mins until firm to the touch. Remove from the tins and allow to cool on a rack.

    Step 4

    4. For the rose buttercream icing slowly beat the butter and icing sugar together until thoroughly combined. Beat in the rose water and milk until a smooth icing is formed.

    Step 5

    (Continued) 4. Add a small amount of pink food colouring to the icing and stir in adding more colouring until you achieve the desired shade.

    Step 6

    (Continued) 4. Cover the top of each cupcake with rose icing using either a palette knife or a piping bag.