They’re perfect little desserts or teatime snacks for when little friends come round to play. But we would suggest making double the amount if you have people over as they do vanish in no time!
And at just 10 minutes to whip together, they’re also a great baking project to enjoy with the kiddos!
Summary
Prep: 10 minutes
Cooking: 15 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 8 lemon drizzle cupcakes
How to make lemon cupcakes
Lemon cupcakes are made the same as many classic cupcake recipes. By softening the butter and starting by mixing it together with the sugar. Then adding the rest of the wet ingredients and at the end stirring in the dry ingredients to create the cupcake batter. It’s the lemon zest in this recipe that adds that great tangy flavour to these classic cupcakes.
How to make the lemon drizzle icing
Lemon drizzle is made by combining caster sugar with lemon juice. You mix them together well until they create a thick icing.
If it’s too thick you can add more lemon juice to reach your desired consistency.
Avoid using granulated or other types of sugar as you will end up with a crunchy icing, caster sugar always works best.
Our lemon drizzle is quite thick so it sits on top of the cupcakes as an icing.
Some people prefer to have the lemon drizzle soak into the cupcakes more for an ultra moist cake.
If you like your lemon drizzle this way then you can always make the drizzle a little thinner by adding more lemon juice. It will then soak into the cake to make it stickier and even more moist.
Ingredients
For the cupcakes:
- 110 grams self-raising flour
- 2 medium eggs
- 1 egg white
- 110 grams unsalted butter
- 110 grams caster sugar
- Zest of ½ lemon
- 1 tablespoon natural yoghurt
- 1 teaspoon vanilla extract
For the drizzle:
- 4 tablespoons lemon juice
- 120 grams caster sugar
Instructions
- Pre-heat your oven to 160ºC fan setting.
- Line a muffin tin with 8 cupcakes cases or grease the inserts well with butter or oil spray.
- Finely grate the zest of half a lemon. Set the lemon aside to use the juice later for the drizzle.
- Mix the caster sugar and softened butter together until well combined.
- Add in the two eggs and the additional egg white. Beat them in one by one.
- Add in the vanilla extract and natural yoghurt and mix again.
- Add in the lemon zest, and the self-raising flour and stir until just combined.
- Divide the mixture equally between the eight cupcake cases or muffin tins.
- Bake your cupcakes for about 15 minutes until a skewer inserted into the middle comes out clean.
- While the cakes are in the oven prepare the lemon drizzle by squeezing 2 tablespoons of fresh lemon juice and mixing it with the caster sugar.
- Once your cupcakes are ready, remove them from the oven and immediately pour over the drizzle. It can help to use a brush to spread it evenly over each cupcake.
- Leave the cakes to cool in the tin for about 10 minutes before moving them to a wire rack to cool fully. Enjoy!
Lemon drizzle cupcakes – our step by step guide:
Prepare the ingredients
Pre-heat your oven to 160ºC fan setting.
Line a muffin tin with 8 cupcakes cases.
If you prefer you can grease the muffin inserts with butter or with oil spray.
Then grate the zest of half a lemon to use in the batter.
Save the rest of the lemon for the lemon drizzle icing later on.
Mix the butter and caster sugar
Beat the caster sugar with the softened butter together until well combined.
Add the eggs
Add in the two eggs to the mixture and beat in one by one.
Then add in the additional egg white and beat in as well.
Add vanilla extract and yoghurt
Add 1 teaspoon vanilla extract and 1 tablespoon of natural yoghurt and mix again.
Add in the lemon zest and flour
Add in the zest of half a lemon prepared earlier.
Finally add in the 110 grams of self-raising flour.
Stir until just combined.
Spoon into your muffin tin
Divide the mixture equally between the eight cupcake cases or muffin tins.
Place in the preheated oven. Bake your cupcakes for about 15 minutes until a skewer inserted into the middle comes out clean.
Prepare the lemon drizzle
While the cakes are in the oven prepare the lemon drizzle by squeezing 2 tablespoons of fresh lemon juice into a bowl.
Add in the caster sugar and stir until combined into an icing.
Pour on the lemon drizzle
After removing your cupcakes from the oven, pour on the lemon drizzle straight away.
You can use a spoon or even a brush to help spread it evenly over each cupcake.
If you prefer your lemon drizzle cake to be a very moist you can add a bit more lemon juice to make the drizzle mixture thinner.
Enjoy these moist lemon drizzle cupcakes!
Easy lemon drizzle cupcakes
Ingredients
For the lemon cupcakes
- 110 grams self-raising flour
- 2 medium eggs
- 1 egg white
- 110 grams unsalted butter
- 110 grams caster sugar
- 1/2 lemon zested
- 1 tbsp natural yoghurt
- 1 tsp vanilla extract
For the lemon drizzle
- 4 tbsp lemon juice fresh
- 120 grams caster sugar
Instructions
-
Pre-heat your oven to 160ºC fan setting.
-
Line a muffin tin with 8 cupcakes cases or grease the inserts well with butter or oil spray.
-
Finely grate the zest of half a lemon. Set the lemon aside to use the juice later for the drizzle.
-
Mix the caster sugar and softened butter together until well combined.
-
Add in the two eggs and the additional egg white. Beat them in one by one.
-
Add in the vanilla extract and natural yoghurt and mix again.
-
Add in the lemon zest, and the self-raising flour and stir until just combined.
-
Divide the mixture equally between the eight cupcake cases or muffin tins.
-
Bake your cupcakes for about 15 minutes until a skewer inserted into the middle comes out clean.
-
While the cakes are in the oven prepare the lemon drizzle by squeezing 2 tablespoons of fresh lemon juice and mixing it with the caster sugar.
-
Once your cupcakes are ready, remove them from the oven and immediately pour over the drizzle. It can help to use a brush to spread it evenly over each cupcake.
-
Leave the cakes to cool in the tin for about 10 minutes before moving them to a wire rack to cool fully. Enjoy!
