• Partnered with
  • Easy
  • Serves 12
  • 20 mins prep
  • 20 mins cook

Lemon-scented rose cupcake

Lemon-scented rose cupcake

These delightful lemon-scented rose cupcakes are perfect enjoyed for morning or afternoon tea, served with a hot cup of tea or coffee


  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 cup caster sugar
  • 2 eggs
  • 125 g butter, softened
  • 1/2 cup milk
  • 2 tsp lemon zest, finely grated
  • ready to roll icing, roses and flowers
  • 1 pot vanilla frosting


  1. Preheat oven to 175°C and line a 12-hole muffin pan with cupcake liners.
  2. In a bowl combine the flour, baking powder, sugar, eggs, butter, milk and lemon. Beat slowly until blended, then on medium speed for 2-3 minutes, or more if needed, until pale and smooth. Spoon mixture into the cupcake papers, filling to just over halfway. Bake for 12-15 minutes, until golden and the cake tops spring back when lightly touched.
  3. Cool completely before decorating. Top each cupcake with frosting or rolled out royal icing. Garnish with flowers or decorations of your choice.

This recipe first appeared in Food magazine issue 88.

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