Lemon vanilla cupcakes made even better with a2 Milk™

Lemon vanilla cupcakes

Preparation: 25 mins

Difficulty: Medium

Cooking time: 25 mins

Serving: 12




  • 1¼ cups of sifted self-raising flour
  • 125 grams of unsalted butter at room temperature
  • 4 x 60 gram eggs (separate egg from yolk)
  • 1⅓ cups of sifted powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • ½ cup a2 Milk Full cream at room temperature
  • ½ tsp of bi-carb soda



  • 30 grams of soft cream cheese
  • 30 grams of unsalted butter at room temperature
  • 2 cups of sifted powdered sugar
  • ½ tsp of vanilla extract
  • 1 tsp of lemon juice
  • Food colouring drops to your colour of choice 



  • Beat butter, powdered sugar, vanilla and lemon zest until fluffy
  • Add egg yolks to the mixture (one at a time)
  • Add flour and a2 MilkTM alternately until all used
  • Add lemon juice and mix ingredients together
  • Beat egg whites and add them to the mixture
  • Place mixture into cupcake paper forms and place into baking tin
  • Place baking tin into a pre heated oven at 160° C with a fan setting and bake for 17 minutes.
  • Remove from oven and let cool



  • Beat cream cheese and butter together until creamy
  • Add sifted icing sugar
  • Add lemon Juice and vanilla extract
  • Once all combined add the food colouring
  • Pipe the icing mixture on top of cold cupcakes


Sugar Bark

  • Half a cup of caster sugar in a pot with ¼ cup of water
  • Bring to the boil to create a syrup
  • Reduce until syrup turns to caramel
  • When bubbles subside and caramel is golden remove from heat; pour caramel on baking paper spreading it thinly across the paper with the back of a spoon
  • Leave to cool for 20-30 minutes
  • Once set, lift bark from paper and place on top of the cupcake icing to decorate


Slowly fold beaten egg whites into the cupcake mixture

Do not overmix cupcake ingredients

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