Lemon Drizzle Cupcakes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
33 mins
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Servings
12 cupcakes
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Calories
390 kcal
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Course
Baked Goods
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Cuisine
British
Lemon Drizzle Cupcakes
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Lemon Drizzle Cupcakes are super easy to make and packed with zingy lemon flavour! Top with cream cheese frosting or enjoy plain… either way they are irresistible.
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Ingredients
For the cupcakes /cake
- 165 g (1 cup + 4 tbsp) flour plain / all purpose
- 165 g (1 ⅓ cups) sugar
- 2 lemons zest only (using juice in syrup below)
- ½ tbsp baking powder
- ½ tsp bicarbonate of soda baking soda
- ¼ tsp salt
- 100 g (scant ½ cup) softened butter or margarine (Stork)
- 2 eggs
- 80 ml ( ⅓ cup) milk
- 1 tbsp lemon juice
Lemon Syrup
- 100 g (½ cup) sugar
- 2 lemons juiced
Cream Cheese Frosting
- 250 g | 1 cup + 2 tbsp full fat cream cheese cold
- 200 g (2cups) icing sugar
- 120 ml (½ cup) double cream cold
To decorate
- Lemon wedges patted dry, optional
- lemon zest or lemon twist to garnish
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Instructions
- Preheat the oven to 180C | 350F. Line a 12 muffin tin with cupcake cases.
- Combine the milk and lemon juice and set aside for a few minutes. The milk will thicken and look curdled - that's what we want!
- Put the flour, sugar, baking powder, bicarbonate of soda and salt and lemon zest in a mixing bowl. Stir together to combine.
- Add the softened butter, soured milk and eggs.
- Start mixing on low speed to combine and gradually increase the speed to maximum until the batter is light and fluffy and completely smooth. You might need to scrape the bottom and sides of the bowl halfway through to make sure everything is evenly mixed.
- Divide the batter between 12 cupcake cases. Bake for 18-20 minutes or until the cupcakes are risen, fluffy and springy to the touch.
- Prepare the lemon syrup.Combine the lemon juice and sugar in a saucepan and stir over medium heat until the sugar dissolves.
- Dip the still warm cupcakes into the lemon syrup twice. You can also brush the drizzle over the warm cupcakes with a pastry brush if you prefer. Cool completely before frosting.
- Put the cream cheese, icing sugar and half the cream in a bowl and whisk together on low speed until combined. Increase the speed, adding remaining cream until you have firm peaks. Be careful not to overwhip the frosting as it can split.
- Transfer to a piping bag fitted with a large star tip and pipe a generous swirl of frosting over the cupcakes
- Garnish with a twist of lemon peel or lemon zest or add small lemon slices just before serving.
Notes
- How long will these cupcakes keep?
- The unfrosted cupcakes will happily keep for 2-3 days at room temperature in a cake container or tin. Once you add the frosting they should be consumed straight away or kept in the fridge for up to two days.
- The unfrosted cupcakes will happily keep for 2-3 days at room temperature in a cake container or tin. Once you add the frosting they should be consumed straight away or kept in the fridge for up to two days.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
76mg
(25%)
Sodium
188mg
(8%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
646IU
(13%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 76mg | 25% |
| Sodium | 188mg | 8% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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