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Lemon Drizzle Cupcakes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 12 cupcakes
Calories: 390 kcal
Course: Baked Goods
Cuisine: British

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

Instructions

    Cup of Yum
  1. Preheat the oven to 180C | 350F. Line a 12 muffin tin with cupcake cases.
  2. 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!
  3. Put the flour, sugar, baking powder, bicarbonate of soda and salt and lemon zest in a mixing bowl. Stir together to combine.
  4. Add the softened butter, soured milk and eggs.
  5. 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.
  6. Divide the batter between 12 cupcake cases. Bake for 18-20 minutes or until the cupcakes are risen, fluffy and springy to the touch.
  7. Prepare the lemon syrup.Combine the lemon juice and sugar in a saucepan and stir over medium heat until the sugar dissolves.
  8. 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.
  9. 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.
  10. Transfer to a piping bag fitted with a large star tip and pipe a generous swirl of frosting over the cupcakes
  11. 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

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

% 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.