Orange and Lemon Cupcakes

Orange and Lemon Cupcakes

Enjoy these light and zesty lemon and orange cupcakes with a cup of tea or coffee as the perfect afternoon snack.

Categories: Desserts

Serves: Makes 12 Preparation time: 30 mins Cooking time: 20 mins



  • 120ml Filippo Berio Mild and Light Olive Oil
  • 175g self-raising flour
  • ½ tsp baking powder
  • 150g caster sugar
  • 2 large eggs
  • Grated zest and 4 tbsp juice from 1 medium orange
  • Grated zest ½ lemon


  1. Pre-heat the oven to 180ºC/350ºF/Gas Mark 4. Put muffin or cupcake cases into a 12-hole muffin tin.
  2. Measure all the ingredients into a large bowl and beat until blended. Spoon evenly into the paper cases.
  3. Bake in the preheated oven for 15-20 minutes until risen and golden brown. Transfer the cupcakes onto a wire rack to cool.
  4. For the buttercream, beat together all of the ingredients to make a creamy, thick icing. Either spread over the cupcakes or transfer the buttercream to a piping back fitted with a nozzle. Pipe on top of the cakes.
  5. Decorate with fine strips of lemon zest.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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