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Lemon Muffins with Zingy Lemon Buttercream

A simple lemon muffin recipe with a zingy and creamy lemon buttercream.
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Snack
Servings 12 muffins



  • 125 ml Vegetable oil
  • 250 g Caster sugar
  • 250 ml Milk
  • 400 g Self-raising flour
  • 2 eggs
  • 1 tsp Salt
  • 1 Lemon, zest only

Lemon Buttercream

  • 500 g Icing sugar
  • 250 g Butter, softened
  • ½ Lemon, juice
  • 3 Lemon, zest


  • Preheat the oven to 180°C / 160°C fan/ gas 4 and fill a 12 muffin tray with cases.
  • In a bowl, beat the eggs for a couple of minutes until light and fluffy.
  • Add in the milk and the vegetable oil beat until just combined then add the caster sugar and whisk until you have a smooth batter.
  • Fold in the sieved self-raising flour and salt. You don't want to over mix the mixture as this can lead to a muffin with a tough texture.
  • Then fold in the zest of the lemon.
  • Split the mixture between the 12 muffin cases, but don't fill above ¾ of the cases.
  • Place in the oven to bake for 15-20 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean. Then place on a wired cooling rack.
  • To make the buttercream, in a bowl, beat together the softened butter and icing sugar.
  • Then add the lemon juice with the zest, to loose the mixture slightly.
  • Place the mixture into a piping bag.
  • Pipe the mixture in top of the fully cooled muffins.
  • Decorate with a fresh slice of lemon before serving.
Keyword afternoon tea, buttercream, cupcakes, lemon, muffins