Use a hand whisk to beat together your butter and sugar.
Add in your eggs and beat again, along with a spoonful of the flour. Add the rest of your flour and stir together along with the zest, juice and apricot pieces.
Place in cupcake cases and bake for around 20 minutes, or until golden and firm to touch.
Notes
*a tsp of cinnamon makes a great addition and gives a nice spiced autumnal flavour.