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Lemon and Lime Cupcakes with a Fresh Lemon Frosting

Course: Cupcake
Servings: 8 cupcakes



  • 75g butter (softened)
  • 75g sugar
  • 1 egg
  • 95g plain (all-purpose flour) - see notes
  • tablespoons of fresh lime juice
  • 1 teaspoon baking powder
  • ½ tablespoon milk


  • 56g g butter (softened)
  • 1 tablespoon fresh lemon juice
  • 140g icing (confectioners’ sugar)
  • sprinkles or decoration (optional)


  • Pre-heat the oven to 160°C (320°F).
  • Cream the butter and sugar until smooth. Beat in the egg.
  • Sift the flour and baking powder, and fold into the batter. Add the lime juice, followed by the milk, stirring until well combined.
  • Fill eight cupcake cases about half way, then place in the middle of the oven, and bake for around 15-17 minutes. They will be ready when an inserted skewer comes out clean.
  • Leave on a wire rack to cool.
  • Prepare the frosting by beating the butter until soft and smooth. Sift the icing sugar and beat into the butter until light and fluffy. Add the lemon juice and combine well. If the consistency is too runny, add more icing sugar; if it is too thick, add a touch of milk.
  • Prepare a piping bag and frost to your requirements. Or, alternatively, just spread the icing over the tops. Decorate with sprinkles if you fancy it. Enjoy!


This recipe first appeared on The Culinary Jumble (my previous blog) in 2015 and the cupcakes were made using regular flour.  For the sake of transparency, I have not made these particular cakes with spelt flour. However, I have straight swapped spelt flour for regular flour in everything I've made for the past two years, without any noticeable differences, so I believe that this would also be the case for this particular recipe.