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429g all-purpose flour

265g caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can some substitute with sour cream)

1 tsp vanilla extract

2 large eggs

2 tsp yellow food gel. I know it’s a lot, but these have to be really yellow!

Zest of two lemons



1 batch of fluffy vanilla buttercream frosting

1 tsp lemon essence or zest of two lemons

2 tsp yellow food gel


Lemonade jelly ice cubes

4 to 5 large lemons, juiced (3/4 cup / 180 ml)

150g sugar

120 ml water

6 teaspoons powdered gelatin + 12 tbsp orange juice or water


Makes 20

To make Lemonade jelly ice cubes


Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved.


Pour the water into a small mixing bowl and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes.


Add the gelatin paste to the lemonade and stir until fully dissolved.




Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners. 


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add lemon zest and yellow food dye and mix for another 20 seconds.


Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


While your cupcakes are baking and cooling prepare your buttercream frosting by adding lemon essence or zest and yellow food dye. Mix until well combined.


Fit the end of a piping bag with a Wilton 6B tip and frost your cupcakes in a donut swirl as demonstrated in the video.


Top with lemonade jelly and a yellow striped straw if you’re feeling fancy!




STORAGE: These cupcakes are best served the day they’re made but will keep in an airtight container for one day if refrigerated.


CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter.

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


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