Lemon Drizzle Cupcakes
These Lemon Drizzle Cupcakes are the ultimate lemony treat. Moist lemon sponge topped with lemon drizzle syrup and lemon buttercream and finished with a drizzle of lemon curd. Lemon heaven!
Servings 12
Calories 357kcal
Ingredients
For the Lemon Cupcakes:
- 120 g Caster Sugar
- 120 g Butter or Margarine at room temperature
- 2 Eggs
- Zest and Juice 1 Lemon
- 140 g Self Raising Flour
For the Lemon Drizzle Syrup:
- 50 ml Lemon Juice Or from 1 lemon
- 50 g Caster Sugar Or equal to the quantity of your lemon juice if more/less
For the Buttercream:
- 150 g Unsalted Butter at room temperature
- 150 g Icing Sugar
- Zest and Juice 1/2 a Lemon
- 50 g Lemon Curd Optional
Instructions
For the Lemon Cupcakes:
- Line a muffin tin with cake cases and preheat the oven to 170 degrees (fan-assisted).
- Mix the butter and sugar until smooth.
- Add the eggs one at a time and whisk.
- Whisk in the lemon juice and zest.
- Sift in the flour and whisk until the mixture is smooth and even.
- Add a dollop of mixture to each cake case, until they are between half and 2/3rds full.
- Bake in the oven for 12-15 minutes until a skewer comes out clean.
- Stab warm cakes a few times with a skewer and leave in the tin.
For the Drizzle:
- Carefully mix the caster sugar and lemon juice in a small pan.
- Warm over a medium heat, stirring constantly for a few minutes until the sugar has dissolved, try not to let it simmer.
- Spoon a tablespoon onto each still warm cupcake.
- Remove from the tin and leave to cool completely.
For the Buttercream:
- Beat the butter until soft.
- Add the icing sugar and beat until smooth.
- Mix in the lemon juice and zest adding icing sugar if it’s too runny, or a splash of milk if it’s too stiff.
- Use a piping bag or spoon to add to the top of your cupcakes.
- Slowly melt the lemon curd in a small pan, or in short bursts in the microwave, until it is thin enough to drizzle.
- Leave to cool for a few minutes.
- Use a spoon to drizzle, or pipe over your buttercream to finish.
Notes
- Use half lemons if yours are very big.
- Butter is much better for buttercream than margarine. If you are using margarine, you'll need a lot more icing sugar, and maybe a tbsp of cornflour to thicken the mixture without it becoming too sweet.