Lemon Cupcakes with Lemon and honey frosting

I was looking through my blog and discovered that I've never blogged lemon cupcakes before. I've definitely made them often enough (mostly pre-blog) so I feel the need to share them here. This actually came about whilst I was making my lavender cupcakes. The original recipe made a lot of frosting (I've given half the amount which is enough to frost 1 batch of cupcakes) so before I added the purple colouring, I set aside half of the lemon and honey frosting and baked a batch of these delicious lemon cupcakes. I used my tried and tested lemon cake recipe and the result was a delightfully moist, zingy cake. It paired really well with the lemon and honey cream cheese frosting. I've made them with a lemon buttercream frosting previously which also works well.

I'm entering these to Cupcake Tuesday hosted by Liz from Hoosier Homemade. 

 ready to go in the oven 

 ready to be frosted 

 lemon and honey cream cheese frosting 

 topped with a sugared lemon slice 

For the cupcakes

Makes 10 cupcakes

110g golden caster sugar
110g self-raising flour, sifted
3/4 teaspoons baking powder
12g cornflour
110g unsalted butter, at room temperature
2 large eggs
grated zest and juice of 1 lemon

Lemon and honey cream cheese frosting
150g cream cheese
100g icing sugar, sifted
1 tablespoons honey
1 teaspoon lemon juice

• Preheat the oven to 170C.
• Beat the butter and sugar until pale and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the lemon zest and juice. 
• Add the flour, cornflour and baking powder. 
• Spoon into cupcake cases and bake for 15-18 minutes until golden brown and a skewer inserted into the centre comes out clean.
• Allow to cool completely. 
• Spread the icing on the cupcakes using a spatula.
• Decorate with a sugared lemon slice.