Step 1

Preheat the oven to 325 degrees Fahrenheit. Line a 12-hole muffin tin with cupcake liners.

Step 2

In a large bowl, beat together the flour, sugar, baking powder, softened butter, eggs, milk, and lemon zest with an electric mixer at medium speed until a smooth batter is formed.

Step 3

Scoop the batter into the muffin tin and fill the holes 2/3 full.

Step 4

Bake them for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, before transferring them onto a wire rack to cool completely.

Step 5

Meanwhile, make the frosting. Beat softened butter with an electric mixer over medium speed until light and fluffy, about 1-2 minutes. Gradually add the powdered sugar and beat until the frosting is smooth and pipable, about 5 minutes. Beat in the lemon juice until incorporated.

Step 6

Top the cooled cupcakes with the buttercream frosting using either a spoon or a piping bag with your preferred icing tip. Serve and enjoy!

Step 7

*If you don’t have self-raising flour, use equal parts all-purpose flour and an additional 1 1/4 teaspoon of baking powder.