Lemon Drizzle Cupcakes!

*This post may contain affiliate links. Please see my disclosure for more details!*

Easy, Sweet and Sour 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!

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.

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!

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!

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!

Easy, Sweet and Sour Lemon Drizzle Cupcakes! 
4.89 from 18 votes
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Lemon
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 30 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 175 g Unsalted Butter/Stork
  • 175 g Caster Sugar
  • 175 g Self Raising Flour
  • 3 Large Eggs
  • Zest of 1 Lemons


  • Juice of 2 Lemons
  • 75 g Caster Sugar


  • 150 g Unsalted Butter (not stork - room temperature)
  • 300 g Icing Sugar
  • Juice of 1/2 Lemon
  • Sprinkles


  • 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 till 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! 


Nutrition Facts
Lemon Drizzle Cupcakes!
Amount Per Serving
Calories 444 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 110mg37%
Sodium 24mg1%
Potassium 40mg1%
Carbohydrates 56g19%
Sugar 45g50%
Protein 3g6%
Vitamin A 755IU15%
Calcium 17mg2%
Iron 0.4mg2%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Find my other Recipes on my Recipes Page!

You can find me on:

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Sapna
    September 28, 2020 at 10:14 pm

    Love your bakes and can’t wait to try this. Is it possible to halve the recipe and if so how many eggs should be used please?

    • Jane's Patisserie
      September 29, 2020 at 9:46 am

      I usually say it’s better to make 4 or 8 because of the eggs. So you’d make 1/3 of the mix, or 2/3 x

  • Emma
    September 22, 2020 at 9:45 am

    Hi Jane how much lemon extract would I use instead of fresh lemon please?

  • Holly
    September 3, 2020 at 9:24 pm

    Hey! I want to make these as 16 cupcakes instead of 12, but I was wondering whether or not I’d be able to and what the measurements would be? Thank you! X

    • Jane's Patisserie
      September 4, 2020 at 2:45 pm

      Hey! Yes you can – you just need to use another third of the recipe xx

  • Vicki
    August 18, 2020 at 3:29 pm

    Hello, I only have XL eggs – how many would I use for this recipe please? Many thanks, Vikki

    • Jane's Patisserie
      August 18, 2020 at 3:39 pm

      So that depends on the weight – typically a medium is roughly 50g, large is roughly 60-65g. You will want to weigh them in shells, and match the other ingredients accordingly x

  • Samantha
    July 23, 2020 at 7:14 am

    5 stars
    Hello, after making your lemon drizzle loaf which really is the best lemon drizzle EVER, I’m trying these at the wkend. But… In error I stupidly ordered mini tulip muffin cases & they are diddy! (3cm at base) How long would you bake minis for please? I’ve read it’s 3 x the yield per the batch for minis, is this about right? 36? Thank you ☺️ xx

    • Jane's Patisserie
      July 23, 2020 at 10:04 am

      Ahh yes so it is usually about 3 per regular cupcake – and I think about 10-12 minutesish?! I can’t quite remember!! X

  • Sharon Smits
    July 7, 2020 at 2:47 pm

    Hi Jane, these look really scrummy, I’m going to give them a try this weekend. I wondered, do they freeze well? I can’t decide whether it would be better to freeze them before you put the drizzle on or after as I need to then decorate them with fondant icing for a friends party. Any pointers would be great. Thanks Sharon

    • Jane's Patisserie
      July 7, 2020 at 4:49 pm

      I think they would freeze well either way, but after thawing and then adding the drizzle may not have the same effect! Xx

  • Lisa Halsall
    June 25, 2020 at 1:20 pm

    5 stars
    Absolutely delicious. so light and moist. I had so many compliments when I made them for the first time. Makes a perfect batch of 12 cupcakes.

  • Rachel
    June 19, 2020 at 4:33 pm

    Hi Jane ,
    Love your recipes ! Can’t wait to make this for my Mum’s Birthday as a surprise .🎊. Do you know of any dairy-free alternative that I can use instead of unsalted butter for the buttercream icing . 😊
    Thanks !

    • Jane's Patisserie
      June 19, 2020 at 7:27 pm

      Hey! So I would use something such as stork block for the cake and buttercream – but because it’s softer it won’t take much lemon juice before it goes very sloppy so it’s probably best to use flavouring!

  • Jennie
    June 18, 2020 at 10:06 am

    5 stars
    I love your recipes, easy to follow and love a video to watch too. One question though, I used my food processor to make the butter icing today and the recipe says beat for 3-5 minutes…. I did it for about one minute and it’s now sloppy 😬. Have I over mixed? I’ve put it in the fridge to harden up again.

    • Jane's Patisserie
      June 18, 2020 at 7:20 pm

      Foor processors aren’t the best for buttercream in my opinion as it doesn’t beat, it basically breaks down! You need to also make sure to use real butter and not a spread. x

  • Vicki
    June 10, 2020 at 4:56 pm

    Hi Jane – I don’t have enough lemons but have bottled lemon juice. Can I use this and if so, how much do I use? I thought it would have some guidance on the bottle of the equivalent but it doesn’t! many thanks 🙂

    • Jane's Patisserie
      June 11, 2020 at 11:54 am

      I usually use a straight swap between fresh lemon juice and bottled lemon juice! x

  • Corrie Summers
    June 9, 2020 at 1:50 am

    Hi, these look amazing but would love to make this into a cake for my dads birthday. I have 2 8in cake cakes so how much of the ingredients would I need?

    • Jane's Patisserie
      June 9, 2020 at 2:01 pm

      Hey! I would double the ingredients and split between the two tins! x

  • Jo Bennett
    June 8, 2020 at 8:35 pm

    5 stars
    First time I have made these lemon drizzle cupcakes, they were definitely loved by my family. Simply put they are delicious cupcakes and a recipe I will be using again. I did add a little more lemon juice into the buttercream.

  • Jodie ward
    May 25, 2020 at 12:52 am

    5 stars
    Hi Jane!
    I’ve been new to baking since lockdown, total newbie! This is the second recipe of yours I’ve made this week and I’m sooooo happy with the outcome! I actually kind of merged two of your recipes. My partner doesn’t like buttercream, so I used this recipe for the cakes, then used your lemon drizzle loaf recipe for the drizzle and icing topping!
    I was a bit nervous as I’ve never zested a lemon before, didn’t even realise the peel was edible (total newbie as I said) Yet they came out amazing! Total hit with the family! I even sprinkled some zest on top like suggested in your lemon drizzle loaf recipe.

    Thanks again, can’t wait to try more of your recipes 💛

  • Steph
    May 24, 2020 at 3:26 pm

    5 stars
    Hi Jane been following u since lockdown and baking all sorts all coming out amazing everyone is loving the endless supply of cupcakes I am sending. Just curious for the lemon ones my husband wanted them abit more lemony could I add in juice Aswell or shall I add more zest? Thanks 😊

    • Jane's Patisserie
      May 24, 2020 at 5:48 pm

      Hey! Ahh thank you!! For the cupcake mix I would add in more zest or extract – rather than juice!

  • Norma
    May 22, 2020 at 4:14 pm

    5 stars
    Hi Jane,
    Love this recipe. This might be a stupid question but can you double up the ingredients to make twice as many? Thinking about making them for a party dish when we can have parties again ha

  • Julie Jankowski
    May 13, 2020 at 7:25 pm

    Hi Jane do you think I can make these gluten free by substituting the flour?

    • Jane's Patisserie
      May 14, 2020 at 2:05 pm

      They would! But I would also recommend adding in xantham gum!

    • Chelsey
      June 30, 2020 at 8:12 pm

      5 stars
      I’ve only been following Jane for about a week or so and this was my first attempt with this recipe. I’m also a beginner in the baking world!
      The cupcakes came out perfect! The mixture was the right amount for 12 cupcakes, they cooked and tasted beautiful. I didn’t have any lemons so used 1.5 teaspoons of lemon extract in the sponge and buttercream as we love a strong lemon flavour. Can not wait to try the next recipe. Thank you for making me fall in love with baking. X

  • Betsy
    May 11, 2020 at 11:20 am

    5 stars
    This recipe is really quick and easy to follow. The cupcakes are delicious. I love anything lemony and these really hit the spot.

  • Sarah Boettcher
    May 7, 2020 at 10:24 pm

    5 stars
    Hi Jane, thanks for this recipe! What a complete delight these cupcakes are. Soooo lemony, but not over the top. They are just delightful.
    Your instructions and advice are really appreciated. I have learnt something new each time I have used one of your recipes.
    I love lemon anything, but these were on another level. Lots of compliments from my hubby, and grateful neighbours!!
    Thank you!

    • Jane's Patisserie
      May 7, 2020 at 10:31 pm

      Awh yay!! So glad they were a hit! ❤️

  • Sof
    May 4, 2020 at 4:40 pm

    5 stars
    Another brilliant recipe! All I can say is, trust in the recipe and you’ll get great results.
    Thank you for sharing. Shall be adding this to my favourites. X

  • Sharon Bird
    April 29, 2020 at 6:12 pm

    5 stars
    This was my first Jane’s Patisserie bake and the cupcakes turned out beautifully with a light sponge and gorgeous lemony taste. I shared them with colleagues at a school and they loved them too. Thank you!

  • TracyJ
    April 16, 2020 at 2:49 pm

    5 stars
    HI Jane, I love these as did my husband. He got diagnosed with diabetes in Jan so has missed them dreadfully.
    I’ve found a flour from Lonjevity foods and have made these today using their ultrafine with xylitol. By adding a teaspoon of baking powder and a tablespoon of lemon juice they have come out lovely. As a avid hater of anything healthy I scoffed one and I couldn’t tell the difference. Just thought it may be useful for anyone who can’t have the sugar and carbs x

  • Hermione
    February 19, 2020 at 9:00 am

    Hi Jane! Can I make these cupcakes without the drizzle? Would I then have to put the zest of 2 lemons in the cake mixture instead of 1?

    • Jane's Patisserie
      February 19, 2020 at 8:44 pm

      It depends how lemony you want them! If you like it lemony, add another in!

  • Liz
    September 15, 2019 at 12:04 pm

    Hi, have you tried making them with a lemon curd filling?

    • Jane's Patisserie
      September 15, 2019 at 2:00 pm

      I personally don’t bother with these as they are drizzled so I wanted that to be the focus, but you can!

  • Sarah
    August 5, 2019 at 2:55 pm

    Is it best to beat mixture by hand or in mixer? Did it with mixer and they taste great but mixture bubbled over lots in oven so I think it was over-beaten!

    • Jane's Patisserie
      August 5, 2019 at 4:49 pm

      I always use a mixer as I don’t have time to mix by hand – chances are your cases were just smaller than mine as mine never bubble over or maybe the measuring was off? x

  • Chloe
    June 29, 2019 at 1:26 pm

    Can you use bottled lemon juice instead of juice of a fresh lemon?

  • Danielle Cole
    June 4, 2019 at 3:21 pm

    4 stars
    My cupcakes leaked lol but they still tasted amazing!! Also my buttercream was very yellow in colour?

    • Jane's Patisserie
      June 4, 2019 at 4:13 pm

      They leaked? I’m not sure what you mean.. And some butter is naturally yellow – however if you use actual unsalted butter, and whip it for long enough like I do, then it’ll come out lighter.

  • Kimberly
    May 8, 2019 at 8:36 pm

    I want to add in raspberries do I just pop them in whole?

  • Helen
    April 15, 2019 at 2:48 pm

    Hey lovely, can you recommend measures if using lemon extract as a replacement? I’m making them next week and don’t know where my effort level will be 😂 always rely on your site for delicious cakes every time 😊

    • Jane's Patisserie
      April 15, 2019 at 7:08 pm

      Hey! I would use 1tsp for the sponges, and 1tsp for the buttercream! X

  • Tori
    March 3, 2019 at 7:28 pm

    Hi, do you think these will freeze ok? I’m doing them for a party at the weekend but to try and be organised I’m going to bake on Monday, hopefully freeze, then decorate on Friday. Would you do the drizzle before or after freezing? Many thanks x

    • Jane's Patisserie
      March 3, 2019 at 9:08 pm

      Hiya! The cupcakes without the drizzle will freeze perfectly fine! However, drizzles are meant to go on when a cupcake is hot – you might just have to leave that bit off as I’m not sure on freezing the drizzle bit?! x

    • Tori
      March 4, 2019 at 12:43 pm

      Thank you so much 😘

  • Jenni
    February 15, 2019 at 11:12 am

    Nice Recipes. I was checking constantly this blog and I am impressed!
    Very helpful info particularly the last Recipe . I care for such information a lot.
    I was seeking this certain info for a long time.
    Thank you and good luck……

  • Sophie
    February 9, 2019 at 9:22 am

    Could I put the mixture into a normal round cake tin to make an amazing cake out of it? 🍋

    • Jane's Patisserie
      February 9, 2019 at 11:48 am

      You could – but I’d check my Lemon Celebration cake as it’s already there! X

  • Amanda
    February 3, 2019 at 8:23 pm

    Hi Jane can’t wait to try these lemon drizzle cupcakes, going to ask a daft question do I need to poke holes in cupcakes before drizzle goes on as you would with a normal drizzle. Thanks

  • Karen
    January 28, 2019 at 7:54 pm

    5 stars
    Thanks for recipe, I have just made them for my partner’s 97 year old – hope she likes them…I will be making different cupcakes cupcakes each week for her and in following your blog am guaranteed motivation. Would show you my creation but no option to post one.

  • Jessica
    January 23, 2019 at 8:10 pm

    5 stars
    Fantastic! Made these this evening after seeing them on your Instagram story this morning, they are delicious! Fab recipe yet again!

  • Fiona
    January 23, 2019 at 2:04 pm

    5 stars
    Would this be just as lovely with a lemon icing on top? Made from just icing sugar? I know a few people who love lemon but don’t like buttercream and these are right up my street!

  • Sara
    January 23, 2019 at 12:24 pm

    4 stars
    I can’t wait to try this recipe out ! is it possible to use a dairy-free spread in the buttercream or would you recommend using your vegan vanilla buttercream recipe instead?

    • Jane's Patisserie
      January 23, 2019 at 1:13 pm

      You can do, but I wouldn’t add as much Lemon – Dairy free spread is very soft.
      Can I ask how I can improve the recipe to make it 5/5* from you? Thanks!

    • Sara
      January 23, 2019 at 6:58 pm

      Thanks so much! I just made a batch (minus the buttercream – I ran out of icing sugar) and they taste great

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.