Lemon Drizzle Cupcakes!
*This post may contain affiliate links. Please see my disclosure for more details!*
Easy, sweet and sour lemon drizzle cupcakes!
Lemon drizzle cupcakes
Sometimes, going quite simple and classic is the way to success. In this case, it’s all things lemon because it is DELICIOUS. To be fair as well, lemon drizzle cupcakes has been one of the most highly requested bakes on my blog in a long time, and I was in a lemony mood.
I realise that a recipe like this is really so simple, but my god it’s a good bake. I haven’t made anything lemon flavoured in a while, so I felt like it was time to rectify that atrocity and go slightly lemon overboard. Like, these are so lemony, that would probably won’t forget the flavour for a while!
Morph of recipes
Anyway, for these I decided to take influence from a couple of recipes on my website – my lemon & lime drizzle cake, and my lemon & poppyseed cupcakes. It basically morphs the two recipes together into a wonderful, light and refreshing bake. You can add poppyseeds into this bake if you want as well, but I just wanted something lemon through and through.
The thing that I love about anything ‘drizzle’ themed, is that they always taste fresh and delicious. I hate to use the word, but they are the most ‘moist’ of bakes as well, so it’s rare that they ever dry out. I always think the sugar in a drizzle is important, and it also forms a lovely sugary crust on the cake which is delicious to bite into.
They taste even better then they look!
I always want to be able to post a recipe such as this, and have you guys be able to taste and smell them fresh out of the oven because it is honestly incredible, so I just try my best with the photos instead. If you look at my older posts, such as my lemon & lime drizzle cake, and my lemon & poppyseed cupcakes, you will see how ropey my photography skills used to be. Slightly embarrassing to be honest.
Either way, I have had so much more practice with my decorating skills, my piping skills and everything in general so hopefully the images sell these cupcakes well enough! I like to think they do, but baking them yourselves is definitely the best option. They taste so light and just delightful. Perfect for Spring, or Summer or any time!
Optional chocolate
I wasn’t sure how well this recipe would float considering it has no chocolate in, but every now and again it is appreciated. Not every person in the world likes chocolate (personally, I love it), but now and again you find someone who likes it fruity and sweet. You can add chocolate chips into the cupcakes themselves if you wish to make them even sweeter though!
Adaptable recipe
Either way, these beauties are the best for someone who loves lemon, who loves cupcakes, and wants a bake that is a general crowd pleaser for everyone. The buttercream can be easily coloured to suit a theme, or you can use lemon extract in place of the lemon juice/zest if you wanted to make it easier! Enjoy! x
Lemon Drizzle Cupcakes!
Ingredients
Cupcakes
- 175 g unsalted butter
- 175 g caster sugar
- 175 g self raising flour
- 3 medium eggs
- Zest of 1 lemons
Drizzle
- Juice of 2 lemons
- 75 g caster sugar
Buttercream
- 150 g unsalted butter (not stork - room temperature)
- 300 g icing sugar
- Juice of 1/2 lemon
- Sprinkles
Instructions
- Preheat your oven to 180C/160C Fan, and get 12 cupcake/muffin/baking cups ready! I use 12 Iced Jems baking cups on a flat tray!
- Beat together your butter and sugar until light and fluffy.
- Add in the flour, eggs and lemon zest and beat until smooth!
- Split evenly between the 12 cupcake cases, and bake in the oven for 18-22 minutes, or until baked through.
- Once out of the oven, whisk together the lemon juice and caster sugar for the drizzle, and spoon evenly over the 12 cupcakes.
- Leave the cupcakes to cool fully.
- Once the cupcakes are cool - beat your room temperature butter for a couple of minutes so its smooth and supple - don't use a spread like stork.
- Add in the icing sugar 1/2 at a time, and beat fully each time.
- Once the icing sugar is in, beat for 3-5 minutes so its nice and fluffy, and add in the lemon and beat again.
- Pipe your buttercream onto your cupcakes with your favourite piping tip - I used a medium 2D closed star!
- Sprinkle with your favourite sprinkles!
Notes
- These beauties are inspired by my lemon & lime drizzle cake and my lemon & poppyseed cupcakes!
- These will last for 3-4 days at room temperature in a container!
- I used the beautiful baking cups from Iced Jems!
- And I used the gorgeous medium 2D closed star piping tip from Iced Jems!
- I also used these cute lemon meringue sprinkles from Iced Jems!
- The lemon drizzle is optional, it's just delicious!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi, is it possible to make these into mini cupcakes? And may be add desiccated coconut?
Hi Jane, I’ve made these lemon drizzle cupcakes twice and love them. My dad really wants to try orange drizzle, would it be possible to substitute the lemons for oranges and use golden caster sugar?
Sorry if I’m completely off just thought I would ask!
Yes, that should work well!! x
Canyou freeze the lemon drizzle cup cakes please
Hi Jane, about to make these using stork instead of butter in the cake batter, hope it will be OK, finding butter a bit on the pricey side these days! Will use butter for the frosting however of course!
Yes, I often use a super market own baking spread for cake batter x
Made these yesterday for a friends birthday gathering. Everyone loved them! Moist and very tasty. Followed the recipe exactly except mixed in a food processor. Thank you for sharing ☺️🧁
Why can’t you use stork butter when making the buttercream?
Baking spread should never be used as it’s too soft and will make a sloppy frosting x
Hi.
Can I just use lemon juice instead of zest? Sorry sounds like a silly question
I often used dairy free margarine, just need to add more icing sugar and put in fridge to make it less soft. Softer than buttercream icing but fine otherwise.
These were lovely but the measurements were slightly different to the book so I used the book recipe but I ended not having enough batter for the cakes so they raised but not enough and I feel like it was because it told me to add 150 of each not 175 otherwise than that they were delicious 😋
I made these cupcakes yesterday using the method and measurements from the book and they tasted amazing however I also did not have enough cake mix so the cupcakes didn’t rise as much as I wanted them to.
What size cupcakes are best for this recipe?
Hiya Jane!
I always use your receipies when Baking for friends and family and the top 3 most popular are Biscoff Cheesecake, Lemon & Blueberry cake and these lemon drizzle cupcakes.
I made these lemon drizzle cupcakes for my friends gender reveal (I hid blue buttercream icing inside!) I pricked the cakes this time and then put the drizzle onto each cupcake and they went down a treat!
Next on my to do is Red Velvet Cupcakes and the White chocolate with Raspberry cupcakes! Xx
Absolutely delicious !
Rather than butter cream frosting, I made these topped with the lemon drizzle from your Lemon loaf recipe. Tangy and moist.
Hi, I made these the other day and Omg I got so many compliments, so easy to follow as well! Would this recipe make one big cake instead of 12 cupcakes? Would I need to alter the recipe? It’s to fit my 20cm cake tin. I don’t know the depth of my tin tho.
I made a double batch of these today and have to say they are the best lemon cupcakes I have ever made. Delicious, moist and I just iced them with Vanilla Buttercream and they were to die for!
Turned out brilliant
I want to make these, but I need measurements in sticks for butter & cups for dry ingredients ( flour, sugar).
Hi. Have made these cupcakes several times and they are delicious. Would I need to adapt the recipe and cooking time/temp for making a lemon drizzle traybake?
Hi Jane
This was lovely! Do you have a recipe for white chocolate and lemon muffins?
Hiya! Sadly I currently do not, however it is on my to do list! Hope this helps! x