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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!
Ingredients
Cupcakes
- 175 g Unsalted Butter/Stork
- 175 g Caster Sugar
- 175 g Self Raising Flour
- 3 Large Eggs
- Zest of 1 Lemons
Drizzle
- Juice of 2 Lemons
- 75 g Caster Sugar
Buttercream
- 150 g Unsalted Butter (not stork - room temperature)
- 300 g Icing Sugar
- Juice of 1/2 Lemon
- Sprinkles
Instructions
- 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!
Notes
- These beauties are inspired by my Lemon & Lime Drizzle Cake and my Lemon & Poppyseed Cupcakes!
- These will last for 3-4 days at room temperature in a container!
- I used the beautiful Baking Cups from Iced Jems!
- And I used the gorgeous Medium 2D Closed Star Piping Tip from Iced Jems!
- I also used these cute Lemon Meringue Sprinkles from Iced Jems!
- The Lemon Drizzle is optional, it's just delicious!
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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.
67 Comments
Sapna
September 28, 2020 at 10:14 pmLove 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 amI 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 amHi Jane how much lemon extract would I use instead of fresh lemon please?
Jane's Patisserie
September 22, 2020 at 11:56 amProbably 1tsp! x
Holly
September 3, 2020 at 9:24 pmHey! 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 pmHey! Yes you can – you just need to use another third of the recipe xx
Vicki
August 18, 2020 at 3:29 pmHello, 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 pmSo 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 amHello, 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 amAhh 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 pmHi 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 pmI 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 pmAbsolutely 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 pmHi 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 pmHey! 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 amI 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 pmFoor 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 pmHi 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 amI usually use a straight swap between fresh lemon juice and bottled lemon juice! x
Corrie Summers
June 9, 2020 at 1:50 amHi, 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 pmHey! I would double the ingredients and split between the two tins! x
Jo Bennett
June 8, 2020 at 8:35 pmFirst 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 amHi 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 💛
Jane's Patisserie
May 25, 2020 at 9:19 amAhh yay, that’s amazing!!
Steph
May 24, 2020 at 3:26 pmHi 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 pmHey! 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 pmHi 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
Jane's Patisserie
May 22, 2020 at 7:50 pmYes you can!! x
Julie Jankowski
May 13, 2020 at 7:25 pmHi Jane do you think I can make these gluten free by substituting the flour?
Jane's Patisserie
May 14, 2020 at 2:05 pmThey would! But I would also recommend adding in xantham gum!
Chelsey
June 30, 2020 at 8:12 pmI’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 amThis 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 pmHi 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 pmAwh yay!! So glad they were a hit! ❤️
Sof
May 4, 2020 at 4:40 pmAnother 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 pmThis 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!
Jane's Patisserie
April 29, 2020 at 7:17 pmSo glad you liked the recipe!
TracyJ
April 16, 2020 at 2:49 pmHI 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 amHi 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 pmIt depends how lemony you want them! If you like it lemony, add another in!
Liz
September 15, 2019 at 12:04 pmHi, have you tried making them with a lemon curd filling?
Jane's Patisserie
September 15, 2019 at 2:00 pmI 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 pmIs 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 pmI 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 pmCan you use bottled lemon juice instead of juice of a fresh lemon?
Jane's Patisserie
June 29, 2019 at 4:28 pmYes, you can!
Danielle Cole
June 4, 2019 at 3:21 pmMy 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 pmThey 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 pmI want to add in raspberries do I just pop them in whole?
Jane's Patisserie
May 10, 2019 at 5:26 pmYes!
Helen
April 15, 2019 at 2:48 pmHey 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 pmHey! I would use 1tsp for the sponges, and 1tsp for the buttercream! X
Tori
March 3, 2019 at 7:28 pmHi, 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 pmHiya! 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 pmThank you so much 😘
Jenni
February 15, 2019 at 11:12 amNice 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 amCould 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 amYou could – but I’d check my Lemon Celebration cake as it’s already there! X
Amanda
February 3, 2019 at 8:23 pmHi 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
Jane's Patisserie
February 4, 2019 at 9:06 amFor cupcakes I don’t! x
Karen
January 28, 2019 at 7:54 pmThanks 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 pmFantastic! 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 pmWould 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!
Jane's Patisserie
January 23, 2019 at 8:41 pmYes I’m sure it would!
Sara
January 23, 2019 at 12:24 pmI 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 pmYou 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 pmThanks so much! I just made a batch (minus the buttercream – I ran out of icing sugar) and they taste great