Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour.
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.
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!).
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.
Easy Lemon Drizzle Cupcakes
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
- Pre-heat your oven to 160ºC/140ºC fan. Line a muffin tin with 8 cupcakes cases.
- Finely grate the zest of one lemon. Set the lemon aside to use the juice later for the drizzle.
- 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.
- Divide the mixture equally between the eight cupcake cases.
- 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.
- Enjoy!
Notes
Nutritional Information
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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Really delicious recipe. The cupcakes are light and fluffy and taste really good. However, even after greasing my cupcake tin, they still get a little stuck in them and often break. This could be down to them being so light and airy.
It’s quite a soft sponge and as it’s cooked at a lower temperature than some cakes the edges don’t set as hard meaning they can stick. For these, I’d definitely recommend using cupcake cases rather than cooking them directly in the tin.
Followed the recipe exactly but the mixture overflowed whilst cooking so should have used at least 10 cases and they took 30 minutes to cook in 140 fan?
If I do them again I won’t use baking powder and sr flour as I think this was the problem as they rose too much and had a bubbled surface. Just hoping they taste ok
I made these today and they taste delicious. However, the middle sank and they look terrible! What do you think I did wrong? I can never get cupcakes right, they always sink. I have tried so many recipes.
It could be many things.
If it always happens then my suspicion is that perhaps your oven runs a little cooler than others (sadly there’s a lot of variation between ovens), meaning they’re not quite done in the middle when they should be and then collapse. You can check your oven temperature using an oven thermometer (they’re about £5 on Amazon). Another possibility that you’re adding too much baking powder (although I’d be surprised if it’s this if it happens with all recipes you try as I would have thought that by luck one would have just the right amount for you. When using baking powder make sure you use a level measure (whatever it may be in the recipe) and use measuring teaspoons rather than the sort you’d use for a cup of tea, that way you know you’re using just the right amount. Another possibility is that you’re over-beating your mixture. You should mix it on a slow speed until the ingredients are just combined. If you carry on mixing it you might add a bit too much air which will then cause the cause to rise a lot (too much) in the oven and then because it’s got lots of air bubbles collapses when it’s done.
This is creative! They looks so amazing, I am going to try it out for my family this week and i am very sure we ll all enjoy it.
Could this be put into a tin to make a sponge cake with instead of cupcakes?
Yes, but you’d need less drizzle (as the cake will be deeper and so has less surface area on the top). The easiest way I can suggest to adapt it is to take a look at my vanilla sponge cake recipe, take out the vanilla extract and substitute in the lemon zest. There’s a guide to the ingredients needed to make it in whatever size you like.
I accidently used 2 table spoons of milk in the vanilla sponge cake but it was very moist and soft and delicious. If I am about to make a cake of 4 layers will that be a problem (will the cake collapse)
It should be absolutely fine made into four layers.
Fantastic recipe. Both adults & kids love these. I added blackberries to recipe…turned out brilliant. Best cakes made in a long time!!! My future son-in-law says I make really good cakes but these are the best. Well done Charlotte
I’mn so glad you enjoyed them. I love the idea of adding blackberries. I’ve been meaning to try them with added blueberries for a while but not I’ve quite gotten around to it yet.
I made these at the weekend, so easy to make and turned out great!
Fantastic, I’m glad you enjoyed them 🙂
I love a lemon-drizzle! Delicious Charlotte x
Who doesn’t!
I like Lemon and put it into cake is very creative!
They look so delicious, damn. So excited to make them this weekend!