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A tray of golden lemon drizzle cupcakes with a sparkling sugar glaze and fresh lemon zest on top.
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Lemon Drizzle Cupcakes

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 285kcal

Ingredients

  • 125 g unsalted butter, softened
  • 125 g caster sugar
  • 2 large eggs , room temperature
  • 125 g self -raising flour
  • 1 pinch sea salt
  • 2 tbsp whole milk
  • Finely grated zest of 2 lemons
  • 100 g granulated sugar (for drizzle)
  • Freshly squeezed juice of 2 lemons (for drizzle)

Instructions

  • Preheat oven to 180°C (160°C fan/350°F) and line a 12-hole muffin tin with paper liners.
  • Beat the softened butter and caster sugar together in a stand mixer until light, pale, and fluffy.
  • Add eggs one at a time, beating thoroughly after each addition to maintain the emulsion.
  • Sift in the self-raising flour and salt, then fold gently with a spatula until just incorporated.
  • Fold in the lemon zest and milk until the batter reaches a dropping consistency.
  • Distribute the batter evenly across the 12 cupcake liners using a portion scoop.
  • Bake for 18 to 20 minutes until the sponges are golden and spring back when touched.
  • Prepare the drizzle by whisking the lemon juice and granulated sugar together in a small bowl.
  • Remove cupcakes from the oven and immediately prick the surface of each sponge multiple times with a skewer.
  • Spoon the lemon drizzle over the hot cupcakes while still in the tin to allow the syrup to soak in.
  • Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.