Easy lemon drizzle cupcakes
Combining two of our favourite things, lemon drizzle and classic cupcakes, we created these moist and luscious lemon drizzle cupcakes. They take 10 minutes to whip together so they’re also a great baking project to enjoy with the kids.
Servings 8 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!