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

  • 20 mins preparation
  • 20 mins cooking
  • Serves 12
  • Print
This recipe first appeared in Food magazine issue 88.
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  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 cup caster sugar
  • 2 eggs
  • 125 gram butter, softened
  • 1/2 cup milk
  • 2 teaspoon 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.


PER SERVE: Energy: 347kcal, 1450kj Protein: 3g Fat: 11g Saturated fat: 7g Cholesterol: 59mg Carbohydrate: 60g Fibre: 1g Sodium: 217mg