Lemony Cupcakes

Lyle’s Lemony Cupcakes

These delightful little cupcakes are easy to make and deliciously yummy!

YIELDS

12

PREP TIME

30 mins

COOK TIME

20-25 mins

INGREDIENTS

FOR THE CUPCAKES

  • 185g unsalted butter, cubed & softened
  • Lyle's Golden Syrup 3 tbsp
  • 150g Tate & Lyle’s Golden Caster sugar
  • 185g self-raising flour
  • 3 large eggs
  • 1 lemon, zested
  • 1½ tbsp lemon juice
  • 1½ tbsp milk

FOR THE DECORATION

  • 110g full fat cream cheese
  • 50g unsalted butter, softened
  • Lyle's Golden Syrup 2 tsp
  • 1½ level tbsp lemon curd
  • 2 tsp lemon juice
  • 40g Tate & Lyle’s icing sugar
  • Decorative sugar flowers

INSTRUCTIONS

Preheat the oven to 180°C/Fan 160°, Gas 4.

Combine the butter, Lyle’s golden syrup, Tate & Lyle’s Golden Caster sugar, flour, eggs, lemon zest, juice and milk together in a bowl. Beat together with an electric hand mixer for about 1 minute until soft and creamy.
 
Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger. Transfer the cupcakes to a wire rack to cool. 

For the frosting, combine the cream cheese, butter, Lyle’s Golden Syrup, lemon curd and juice together in a mixing bowl. Sift over the icing sugar and briefly beat with an electric whisk until smooth.

Spread the frosting over the cakes with a small palette knife, decorate with the sugar flowers and chill for 30 minutes to firm up the icing, then enclose in the cupcake wrappers and serve.