Fluffy Lemon Easter Cupcake

Welbee's Supermarkets

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Prep 10min

Cook 20min

Serves 12 (12 cupcakes)

A perfect treat for brunch tables, egg hunts, and festive gatherings

List of Ingredients

For the Cupcakes

190g all-purpose flour

200g granulated sugar

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs

113g unsalted butter, melted

120ml whole milk

¼ cup fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

For the Frosting

227g unsalted butter, softened

360g powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

Instructions

Preheat & Prep

Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.

Mix Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk eggs, melted butter, milk, lemon juice, lemon zest, and vanilla.

Make the Batter

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix—this keeps your cupcakes fluffy!

Bake

Divide batter evenly into the liners. Bake for 16–18 minutes or until a toothpick comes out clean. Let them cool completely before frosting.

Make the Lemon Frosting

Beat butter on high until creamy. Gradually add powdered sugar, then lemon juice and zest. Beat 2–3 minutes until smooth and fluffy. Add pastel food colouring if desired.

Decorate

Pipe frosting onto cooled cupcakes. Top with: Mini candy eggs Pastel sprinkles Edible flowers Shredded coconut “grass” Pretty, festive, and ready for your Easter table!

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