It has been SO long since I’ve cooked any cupcakes. How can that be? I went from baking 20,000 a year (in a former life I ran a cake business, baking for weddings did you know that?!) to NONE lately. I have included all my insider knowledge on baking the VERYT BEST cupcakes in the notes section of the recipe. Cupcakes were so on trend for a while, I’m not sure if maybe they are a little out of favour now? Has that moment passed? I can’t decide. And do you know what, when cupcakes taste as good as these moist little Lemon Drizzle beauts they should definitely still be right on trend.
HOW DO YOU MAKE LEMON DRIZZLE CUPCAKES?
These Lemon Drizzle Cupcakes are mixed up in just a few minutes. Preheat your oven to 180C. Then start by creaming your butter and sugar together, either using a mixer or wooden spoon. They should be pale and fluffy. Wipe down the sides of the bowl with a spatula as you go to make sure everything is well mixed. I find it really helps if the butter is quite soft, but not melting. Zap in the microwave for a couple of seconds before mixing if yours isn’t mega soft.
Next, add you eggs, self raising flour and lemon juice extract, and lemon. Now, line a muffin tray with paper cupcake cases. Dollop your mixture evenly between the cases.
While the Lemon Cupcakes are baking start making your lemon drizzle. This is so easy, just mix the juice from your zested lemon with some icing sugar and when the cupcakes are fresh from the oven pour it over the top of each one.
Allow the Lemon Cupcakes to cook in the tin while the drizzle sinks down into them. You can prick holes in the cakes as you do in a regular Lemon Drizzle Cake but honestly, I don’t think you need to with these. Also, it’s worth saying that you don’t actually need to ice these cakes if you don’t want to. They are just gorgeous with the lemon drizzle and nothing else.
HOW DO YOU MAKE LEMON BUTTERCREAM?
Firstly, beat the butter until it is light, pale and fluffy. Now add in your icing sugar. If you can, sieve this before you add it in. It makes a big difference to the texture in my opinion. Continue to beat the mixture until everything is well mixed, wiping down the sides of the bowl occasionally. The longer you beat your buttercream for, the lighter in texture it will be. Finally mix in your lemon extract.
WHAT I USED TO MAKE THESE LEMON DRIZZLE CUPCAKES:
You don’t NEED any of those items to bake these cupcakes, but they do make it easier and help to give that really special finish.
HOW DO YOU KEEP YOUR LEMON DRIZZLE CUPCAKES MOIST?
For extra moist Lemon Drizzle Cupcakes follow these steps:
Don’t over cook your cupcakes, they should be slightly golden, and springy to the touch. If you aren’t sure if they are done, use a metal skewer to check. (Put your skewer into the middle of the cupcakes, it should come out clean). Drizzle the lemon juice and icing sugar mixture on the cupcakes when they have just come out of the oven. Eat the cupcakes within two days of baking (if they last that long!)
I hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it. Please rate the recipe and leave me a comment below if you do. If you enjoyed this recipe, subscribe to my newsletter for weekly meal plans, and follow me on Facebook, Instagram and Pinterest for lots of chat, recipes and life updates!
How to make the Lemon Drizzle Cupcakes recipe:
