Lemon and white chocolate cupcakes Recipe

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20 min


18 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Zesty lemon cupcakes with creamy, sweet white chocolate buttercream piped on top in an ice cream-style swirl. Switch up your usual cupcake recipe for these delicious lemon and white chocolate cupcakes to really impress the family.


  • For the
  • cupcakes:
  • 120g butter, softened
  • 150g caster sugar

  • Grated zest of 1 lemon
  • 2 large eggs, room temperature (we used Ella Valentine eggs)
  • 200g self-raising flour
  • 1tsp baking powder

  • 125ml milk
  • For the
  • white chocolate buttercream:
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 50g white chocolate, melted
  • You'll also need:
  • 12-hole muffin tin
  • 12 cupcake cases


  • For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.

  • Sift the flour and baking powder together in a large, clean bowl and set aside.

  • In a separate large, clean bowl cream the butter and sugar until light and fluffy, then add in the lemon zest.

  • Add the eggs one at a time, beating well after each addition.

  • Add half the flour, then half the milk and fold in. Repeat with adding the remaining flour and milk, then fold in again.

  • Spoon the mixture into the cupcake cases filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.

  • For the white chocolate buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.

  • Add the cooled, melted chocolate and continue creaming until fully combined.

  • Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with lemon zest and grated white chocolate.

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Top Tip

Learn how to pipe your buttercream icing on in an ice cream-style swirl like the ones pictured, with our easy-to-follow video.

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