Easy Lemon Drizzle Cupcakes

Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

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Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

I’ve had a few messages from people recently asking whether my vanilla cupcakes can be turned into lemon cakes, so I decided to get experimenting.

Rather than creating a simple lemon sponge I’d thought I’d go one step further and turn them into lemon drizzle cakes. The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour from the lemon juice in the drizzle.

Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

As with the vanilla cupcakes they are based on, these lemon drizzle cupcakes are very simple to make. They use an all-in-one sponge so its simply a case of measuring out the ingredients, chucking them all into a big bowl and mixing them up. The simplicity of this recipe also means it’s perfect if you want to bake them with kids (and my kids absolutely love eating them too!).

Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

What! No icing?

As you’ve probably all realised, I’m a big fan of adding a pretty swirl of buttercream onto my cupcakes. However, on these lemon drizzle cupcakes it’s just a waste.

It may mean that they’re not the most beautiful of cakes, but it’s definitely a case of substance over style. The syrup drizzled over the top of the cakes ensures they’re perfectly moist and bursting with lemon flavour. It also gives the top a little bit of a crunch which adds a lovely extra texture to the soft cake.

If you’d like to add a little decoration I have a couple of ideas that’ll work really well…

  • Make a simple icing by mixing 1 tsp of cold water or lemon juice with 40g of icing sugar. You can then drizzle this over the top. I like to use a fork to do this as I did for my Spicy Chai Tea and Cranberry Iced Loaf.
  • Add a couple of edible flowers to the top of each cake. Purple ones, such as pansies, would look fantastic against the yellow of the cake.

Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

lemon-drizzle-cupcakes-1
5 from 2 votes
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Easy Lemon Drizzle Cupcakes

Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

Recipe Type Dessert
Cuisine British
Active Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 cupcakes
Calories 248 kcal

Ingredients

  • Zest of 1 lemon
  • 110 g self-raising flour
  • 1 tsp baking powder
  • 2 medium eggs
  • 110 g soft margarine or butter
  • 110 g caster sugar
  • 1 tsp milk

For the drizzle

  • Juice of 1 lemon
  • 60 g caster sugar

Extras

  • 8 cupcake cases

Instructions

  1. Pre-heat your oven to 160ºC/140ºC fan. Line a muffin tin with 8 cupcakes cases.

  2. Finely grate the zest of one lemon. Set the lemon aside to use the juice later for the drizzle.

  3. Put all of the cake ingredients into a large bowl (grated lemon zest, 110g self-raising flour, 1 tsp baking powder, 2 medium eggs, 110g soft margarine, 110g caster sugar, 1 tsp milk). Beat on a low speed (either using an electric mixer or by hand) until all of the ingredients are fully combined.

  4. Divide the mixture equally between the eight cupcake cases.

  5. Bake your cakes for 18-20 minutes until a skewer inserted into the middle comes out clean. While the cakes are in the oven prepare the lemon drizzle by simply mixing together the juice of your lemon with the caster sugar (60g). Once your cakes are cooked remove them from the oven and immediately pour over the drizzle. I find it easiest to brush the drizzle onto the cakes with a pastry brush, going over each cake twice so it has a really good coating. 

    Leave the cakes to cool in the tin for about 10 minutes before moving them to a wire rack to cool fully.

  6. Enjoy!

Recipe Notes

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutrition Facts
Easy Lemon Drizzle Cupcakes
Amount Per Serving
Calories 248 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 70mg 23%
Sodium 18mg 1%
Potassium 92mg 3%
Total Carbohydrates 32g 11%
Sugars 21g
Protein 3g 6%
Vitamin A 8.1%
Vitamin C 2.9%
Calcium 3.9%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free

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Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.

 

6 Comments:

  1. I made these at the weekend, so easy to make and turned out great!

  2. I love a lemon-drizzle! Delicious Charlotte x

  3. I like Lemon and put it into cake is very creative!

  4. They look so delicious, damn. So excited to make them this weekend!

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