Directions

For the cupcakes

1. Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

2. Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and water into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Time to add the rest of ingredients now. Again, beat together with an electric whisk for 15 second or until the mixture looks uniform. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 20-25 minutes until risen and springy to the touch.

For the buttercream

1. In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Place the cream cheese and zest of one or two lemons. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well. Enjoy!