To Make the Cupcakes

1. Preheat the oven to 160°C (325°F) and line a muffin pan with 10 cupcake cases.
2. Zest one lemon and set the zest aside. Save the lemon to juice later for the frosting.
3. In a medium mixing bowl, add the softened unsalted butter and beat on medium speed until slightly fluffy.
4. Add the sugar and continue to beat until the mixture is light and pale.
5. Add the eggs, one at a time, beating well after each addition to ensure everything is fully combined.
6. Add the flour, baking powder, and lemon zest to the bowl.
7. Beat on medium speed until everything is just incorporated. Scrape down the sides and bottom of the bowl as needed.
8. Scoop the batter into the cupcake cases, filling each about three-quarters full.
9. Bake in the preheated oven for 15 – 20 minutes, or until a toothpick inserted into the center comes out clean. (For reference, mine took 18 minutes.)
10. Once baked, remove the pan from the oven and let the cupcakes rest for 5 minutes.
11. When cool enough to handle, transfer the cupcakes to a wire rack and let them cool completely before frosting.

To Make the Frosting

1. Juice one lemon and set it aside.
2. In the bowl of a stand mixer, add the softened unsalted butter and softened cream cheese. Beat on medium speed until light and fluffy — this usually takes around 6 to 8 minutes. Pause to scrape down the sides and bottom of the bowl as needed.
3. With the mixer running, gradually add the sifted icing sugar, one spoonful at a time.
4. Once all the sugar has been added, continue beating until the frosting is smooth and creamy.
5. Add the lemon juice, ½ tablespoon at a time, to taste. I don’t recommend adding more than 1½ tablespoons, as the frosting may become too runny.
6. Cover the frosting or refrigerate it until ready to use.

To Make the Lemon Drizzle

1. Mix ½ teaspoon of lemon juice into the icing sugar.
2. Stir well, then check the consistency. If it’s too thick, add a few more drops of lemon juice and mix until it reaches a drizzling consistency.
3. Add 1–2 drops of lemon yellow food colouring to enhance the lemony look (optional).
4. Transfer the drizzle into a small piping bag and secure it with a clip.
5. When ready to use, snip a tiny hole at the tip of the bag and drizzle over the cupcakes.

To Make Oven-Dried Lemon Slices

1. Slice a lemon into thin, even slices.
2. Arrange the slices in a single layer on a lined baking tray.
3. Bake in a preheated oven at 90°C (195°F) for 3 to 4 hours, or until the slices are completely dried. Keep a close eye on them, as they can burn easily.
4. To check for doneness, place a slice on a piece of kitchen paper — if no moisture appears, they’re ready.
5. Once dried, transfer the slices to a wire rack to cool completely.
6. Store in an airtight container until ready to use.

Decorate the Cupcakes (Optional)

1. Load the frosting into a piping bag and cut a hole at the tip.
2. Cut a second piping bag and fit it with a French star piping tip. Place the filled frosting bag inside this one.
3. Pipe a swirl on top of a cupcake and decorate with lemon zest strips or curls.
4. Next, unload the piping bag and swap to a 1M open star piping tip. Pipe a swirl on another cupcake and finish with a lemon drizzle over the top.
5. For a different look, unload the bag again and switch to a round piping tip. Pipe a smooth dome of frosting and top with an oven-dried lemon slice.
6. Slice (if sharing as a cake version), serve, and enjoy your beautifully decorated lemon cupcakes!