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Yield: 12


  • 1 ½ cups all-purpose flour
  • ¾ tsp baking powder
  • Pinch of salt
  • ¾ cup butter softened
  • ¾ cup granulated sugar
  • 2 eggs
  • ¾ cup milk
  • Rind of half a lemon
  • 1 tbsp lemon juice
  • 2 drops yellow gel food coloring

For the buttercream and decorations

  • 2 sticks butter softened
  • 4 cups confectioners’ sugar
  • 2-3 tbsp milk
  • Yellow gel food coloring
  • 4 yellow straws


  • Preheat your oven to 350 degrees F and line a muffin tin with cupcake liners. Set aside.
  • In a small bowl, sift together flour, baking powder and salt.
  • Using an electric mixer, beat together butter, sugar and eggs. Add milk and lemon rind + juice.
  • In thirds, add dry ingredients into your wet ingredients.
  • Once batter is formed, add yellow gel food coloring and mix until completely tinted.
  • Fill your lined muffin tin with your cupcake batter (each about 2/3 full) and bake for 15 minutes (or, until a toothpick comes out clean when inserted in the center of a cupcake).
  • Allow the cupcakes to cool on a wire rack before decorating.
  • To make the buttercream, beat together butter, confectioners’ sugar and milk until smooth. Add yellow gel food coloring and beat until completely tinted.
  • Scoop the buttercream into a piping bag with Wilton icing tip #1M attached. Frost each cupcake.