These lemon drizzle cupcakes are just about perfect.
These lemon drizzle cupcakes are light and fluffy while also moist and tangy. They’re just about perfect and very easy to make.
I adapted the recipe from Mary Berry’s lemon drizzle traybake recipe. So if you want to make a bigger cake, you might want to take a look at Mary’s original recipe.
- 4 oz / 115 g butter at room temperature or baking margarine straight from the fridge
- 4 oz / 115 g caster sugar
- 2 eggs
- 2 tbsp milk
- Finely-grated zest of 1 lemon
- 1 level teaspoon baking powder
- 5 oz / 140 g self-raising flour, sifted
For the glaze
- Juice of 1 lemon
- 3 oz / 85 g granulated or caster sugar
Put 12 cupcake cases in your cupcake/muffin tin. Pre-heat the oven to 180 degrees C (160 fan)/350 degrees F/ Gas Mark 4.
Mary Berry is a long-time advocate of all-in-one method. You put all the cake ingredients into a mixer and stir for two minutes to make the cake batter. Personally, I’ve always found I get a much lighter, fluffier sponge if I combine the ingredients in the following steps.
Firstly, beat the butter/margarine for 1-2 minutes until it becomes pale. Add the sugar and beat for another 1-2 minutes until the mixture is light and fluffy.
Add the eggs, one at a time, beating between each addition. Combine the flour, baking powder and lemon zest in a bowl. Add a third of these dry ingredients to the wet ingredients. Fold the dry ingredients in, then add a tablespoon of milk and stir again. Add another third of the dry ingredients and the second tablespoon of milk. Finally add the last of the dry ingredients and fold the mixture until you have a smooth cake batter.
Divide your lemon drizzle cake batter between your twelve cupcake cases.
Bake for 15-20 minutes until the cakes have risen, turned golden, and a knife or toothpick inserted into the middle of a cupcake comes out clean.
Leave the lemon drizzle cupcakes to cool in the tin for 5 minutes. Meanwhile, make the drizzle. Combine the sugar and lemon juice and stir until you have a smooth mixture.
Move your cupcakes onto a wire cooling rack. Put the rack over the cupcake tin or another tray to catch drips. Pierce each cupcake several times with a toothpick or skewer.
Pour a teaspoonful of lemon drizzle over each cupcake and/or use a pastry brush to spread it over the whole surface. Leave the lemon drizzle cupcakes to finish cooling completely.
These lemon drizzle cupcakes will keep in an airtight container for 3-4 days when stored in a cool, dry place.
If you’re looking for other lemon recipes, you might like:
Delicate lemon cupcakes with lemon buttercream icing
Simple lemon sponge traybake with feathered icing
Claire Huston / Art and Soul