Baby shower cupcakes recipe

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These tasty lemon cupcakes are perfect treats to celebrate the birth of a baby - decorate with either pink or blue toppings depending on whether the new arrival is a girl or a boy.

Baby shower cupcakes
  • healthy
Serves12
SkillEasy
Preparation Time25 mins
Cooking Time20 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories395 Kcal20%
Sugar36 g40%
Fat21.9 g31%
Saturated Fat13.4 g67%
Salt69 g
Protein3.3 g7%
Carbohydrates45.9 g18%
Salt69 g

These baby shower cupcakes are delicious with a soft lemon sponge and tangy lemon buttercream. Ideal for baby shower parties.

These tasty lemon cupcakes (opens in new tab) are perfect treats to celebrate the announcement and birth of a baby. Decorate with a citrus lemon buttercream and either top with pink or blue decorations for a boy or a girl. This cupcake recipe (opens in new tab) for new baby cupcakes makes 12 cupcakes in total but can easily be doubled to cater for more.

Ingredients

For the zesty lemon cupcakes:

  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs
  • 175g self-raising flour
  • Zest of 1 large lemon
  • ½ tsp baking powder
  • 2tbsp milk

For the lemon buttercream:

  • 125g unsalted butter, softened
  • 250g icing sugar, sieved
  • Juice of 1 large lemon

To decorate:

  • 6 ready-made blue or pink feet sugar decorations
  • 9 ready-made blue or pink baby sugar decorations
  • Edible silver balls
  • Edible cream or lemon glitter

You will also need:

  • Disposable piping bag small star nozzle

WEIGHT CONVERTER

grams
to
cups

Method

  1. Preheat the oven to 190C/375F/Gas Mark 5. Line a 12-hole muffin tin with paper muffin cases
  2. Whisk the butter and sugar together using an electric hand whisk or beat with a wooden spoon until pale and creamy
  3. Gradually whisk in the eggs until just combined. Then add the flour, lemon zest, baking powder and milk. Whisk until combined and fluffy.
  4. Divide equally between the paper cases, filling them about two-thirds full, and bake in the oven for 18-20 minutes until golden and risen.
  5. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.
  6. For the lemon buttercream: Whisk the butter in a bowl until fluffy. Gradually add the icing sugar and whisk until it comes together. Add the lemon juice and whisk until light and fluffy. Use as required.
  7. To decorate: Spread a little of the buttercream over the tops of six cupcakes using a small palette knife. Put the remaining buttercream into a piping bag with a small star nozzle and pipe a star border around the edge of the six iced cupcakes.
  8. Decorate the remaining cupcakes with small rosettes, starting on the outside edge and working your way into the centre to cover the tops. Decorate each cupcake with a baby decoration or pair of feet. Sprinkle the piped cupcakes with silver balls and all the cakes a dusting of glitter.

Top tips for making baby shower cupcakes

One of our favourite baby shower recipes (opens in new tab), you can easily add a few drops of food colouring to the buttercream icing (opens in new tab) to make the buttercream either pink or blue.

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Chocolate cupcake recipe (opens in new tab)

Hummingbird Bakery’s vanilla cupcakes recipe (opens in new tab)

Carrot cake cupcakes (opens in new tab)

Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.