Lemon Drizzle Cupcakes

Lemon Drizzle Cupcakes are a delightful treat combining a moist, zesty sponge with a tangy lemon glaze. Perfect for afternoon tea, special occasions, or just a sweet indulgence, these cupcakes are sure to brighten your day with their fresh citrus flavor and soft texture.

Why You’ll Love This lemon drizzle cupcakes

• Zesty Flavor: The perfect balance of sweet and tangy, thanks to fresh lemon juice and zest.
• Moist Texture: The lemon drizzle soaks into the cupcakes, keeping them wonderfully moist.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
• Versatile: Ideal for parties, snacks, or as a delicious dessert.

Ingredients You’ll Need

• For the Cupcakes:
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 125g self-raising flour
  • Zest of 1 lemon
• For the Lemon Drizzle:
  • 75g caster sugar
  • Juice of 1 lemon

Instructions

1. Preheat Oven and Prepare Tin: Preheat your oven to 180°C (160°C fan)/350°F. Line a 12-hole cupcake tin with paper cases.
2. Make the Cupcake Batter: In a large bowl, beat together the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. Gently fold in the self-raising flour until just combined.
3. Bake the Cupcakes: Divide the batter evenly among the cupcake cases. Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Lemon Drizzle: In a small bowl, mix the caster sugar and lemon juice until the sugar is dissolved.
5. Drizzle the Cupcakes: Once the cupcakes are cool, poke small holes in the top of each cupcake using a skewer. Spoon the lemon drizzle over the cupcakes, allowing it to soak in.

Serving Suggestions

• Serve these cupcakes with a cup of tea or coffee.
• Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Garnish with lemon zest curls or a sprinkle of icing sugar for a decorative touch.

How to Store lemon drizzle cupcakes

• Store the cupcakes in an airtight container at room temperature for up to 3 days.
• For longer storage, keep them in the fridge for up to a week. Bring to room temperature before serving.
• You can also freeze the undecorated cupcakes for up to 3 months. Thaw at room temperature and add the lemon drizzle before serving.

Additional Tips

• Substitutions: Use orange zest and juice for a different citrus twist.
• Troubleshooting: If the drizzle doesn’t soak in well, poke more holes in the cupcakes.
• Enhancements: Add a teaspoon of poppy seeds to the batter for added texture and flavor.

Lemon Drizzle Cupcakes

Recipe by Rose HernandezCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

200

kcal

Ingredients

• Cupcakes:

• 125g unsalted butter, softened

• 125g caster sugar

• 2 large eggs

• 1 tsp vanilla extract

• 125g self-raising flour

• Zest of 1 lemon

• Lemon Drizzle:

• 75g caster sugar

• Juice of 1 lemon

Directions

• Preheat oven to 180°C (160°C fan)/350°F. Line a 12-hole cupcake tin with paper cases.
• Beat butter and sugar until pale and fluffy. Add eggs one at a time, and mix well. Stir in vanilla and lemon zest. Fold in flour.
• Divide batter into cases. Bake for 18-20 minutes. Cool on the wire rack.
• Mix sugar and lemon juice. Spoon over cooled cupcakes.

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