Baby shower cupcakes recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 20 min

Nutrition per portion

Calories 395 kCal 20%
Fat 21.9g 31%
  -  Saturates 13.4g 67%
Carbohydrates 45.9g 20%
  -  of which Sugars 36g 40%
Protein 3.3g 7%
Salt 69g 1150%
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  • These baby shower cupcakes are delicious with a soft lemon sponge and tangy lemon buttercream. Ideal for baby shower parties.

    These tasty lemon cupcakes 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 for new baby cupcakes makes 12 cupcakes in total but can easily be doubled to cater for more.


    • 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


    • Preheat the oven to 190C/375F/Gas Mark 5. Line a 12-hole muffin tin with paper muffin cases

    • Whisk the butter and sugar together using an electric hand whisk or beat with a wooden spoon until pale and creamy

    • Gradually whisk in the eggs until just combined. Then add the flour, lemon zest, baking powder and milk. Whisk until combined and fluffy.

    • 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.

    • Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.

    • 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.

    • 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.

    • 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, you can easily add a few drops of food colouring to the buttercream icing to make the buttercream either pink or blue.

    You might also like…
    Chocolate cupcake recipe
    Hummingbird Bakery’s vanilla cupcakes recipe
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