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Easy, sweet and sour lemon drizzle cupcakes!

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!

Morph of recipes 

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.

They taste even better then they look!

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!

Optional chocolate

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!

Adaptable recipe

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!
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
  • 175 g caster sugar
  • 175 g self raising flour
  • 3 medium 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 until 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! 


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.


  1. Carolyn Harberd on September 24, 2023 at 2:05 pm

    5 stars
    Absolutely delicious !
    Rather than butter cream frosting, I made these topped with the lemon drizzle from your Lemon loaf recipe. Tangy and moist.

  2. Ruby on July 16, 2023 at 6:42 pm

    5 stars
    Hi, I made these the other day and Omg I got so many compliments, so easy to follow as well! Would this recipe make one big cake instead of 12 cupcakes? Would I need to alter the recipe? It’s to fit my 20cm cake tin. I don’t know the depth of my tin tho.

  3. Varsha on July 1, 2023 at 2:03 pm

    Turned out brilliant

  4. Gail on May 23, 2023 at 5:49 pm

    I want to make these, but I need measurements in sticks for butter & cups for dry ingredients ( flour, sugar).

  5. Rhian on May 7, 2023 at 2:56 pm

    Hi. Have made these cupcakes several times and they are delicious. Would I need to adapt the recipe and cooking time/temp for making a lemon drizzle traybake?

  6. Ella on June 13, 2022 at 8:03 am

    Hi Jane

    This was lovely! Do you have a recipe for white chocolate and lemon muffins?

    • Jane's Patisserie on June 13, 2022 at 2:41 pm

      Hiya! Sadly I currently do not, however it is on my to do list! Hope this helps! x

  7. Kelly on April 12, 2022 at 11:03 pm

    5 stars
    Absolutely delicious! I’d like to try making these without eggs. Can I just substitute with a flaxseed and water mix (3tbs flaxseed and 9tbs water)?

    • Jane's Patisserie on April 14, 2022 at 11:19 am

      Hiya! I sadly have not tested this before – but it is definitely worth a go! Let me know the outcome! x

  8. Phil Stafford on April 2, 2022 at 4:36 pm

    5 stars
    Hi Jane, I have made these 3 times for my wife using your recipe and they have all turned out great, she cant get enough of them lol. 5 stars from me all the way.

  9. Julie on April 1, 2022 at 4:51 pm

    Hi Jane, these look fab..! If I was going to freeze these (undecorated), would I add the drizzle before, or after, once defrosted…

    • Jane's Patisserie on April 6, 2022 at 3:18 pm

      Hiya! I would add the drizzle before – I tend to add mine when the cakes are warm out of the oven! Hope this helps! x

  10. Jo on February 14, 2022 at 12:17 pm

    5 stars
    Hi, I made these cupcakes instead of a full sized lemon drizzle cake and really pleased with how they came out.
    I’ve frozen half…. So I’m not tempted to eat them all,
    When I made the buttercream I only made a third, as way too much icing for me, so a slightly less fattening treat😊
    Will definitely make again, thanks.

  11. Angela Barnett on September 2, 2021 at 7:20 pm

    HI, can I use 3 medium eggs instead thanks 1

  12. Emma on August 21, 2021 at 5:05 pm

    4 stars
    Hi Jane, Lovely recipe they are very lemony. A couple of questions though, I am sure I weighed everything correctly but my cupcakes leaked onto the tray out of their cases, it did look like a lot of mixture when I was spooning it in but I didn’t want to add extra cases just incase, do you know why this would be? I would attach a picture if I could.

    I loved these but my partner didn’t, he felt they were a bit crunchy, the only thing I can think is he didn’t like the lemon zest mixed in? Any advice would be welcome.

    Thanks for making these simple and tasty recipes! Practice makes perfect <3

  13. Mandie on August 13, 2021 at 1:57 pm

    Hi Jane,

    I’ve only been baking cakes for 1.5 years (since lockdown started). I use your Lemon and Raspberry cake very often (minus the raspberries) and have just realised I have used plain flour instead of SF. The cake is in the freezer for making cake for Sunday – should I start again – oddly enough they rose like normal hence not realising until now my error. Gutted, to say the least – advice, please?

    • Billie on October 28, 2021 at 3:45 pm

      Everytime I mix the ingredients to make the buttercream it seems like it is splitting when I put the lemon juice in does anyone no why this is happening

    • Jane's Patisserie on November 8, 2021 at 10:44 am

      Hiya! What exact type of butter are you using? x

  14. Hollie on August 12, 2021 at 11:42 am

    Love this recipe!
    Would doubling the ingredients work okay for 24 cakes?
    Do you need to alter cooking times?

    • Jane's Patisserie on August 13, 2021 at 3:13 pm

      Hiya, I would just make two batches and keep cooking times the same x

  15. Sue on July 29, 2021 at 8:14 am

    5 stars
    I’ve made these a couple of times and they have turned out amazing, one thing is I never know whether I should add drizzle and cool in cake tin or take them out of tin add drizzle and cool?

    • Jane's Patisserie on July 30, 2021 at 11:42 am

      I usually find in the tin or on the tray is easier in case I spill a little – but fresh out the oven cupcakes are better so it soaks in properly! x

    • Hayley on August 14, 2021 at 12:22 pm

      Hi Jane can I make this as a 3 tier layer cake instead? what additional ingredients would I need?

  16. Miss Gemma Wright on July 6, 2021 at 4:29 pm

    Hello Jane,

    I’m wanting to make these as thank you gifts for the teachers at my children’s school.
    I have a bottle of lemon juice from concentrate that I need to use.
    How much of this would I use for the drizzle and the buttercream please?

  17. Jen on May 19, 2021 at 11:20 pm

    5 stars
    Hi Jane,

    I made these this evening and usually they come out perfectly but this time round the drizzle taste just isn’t there. The cake tastes really dry and you can barely taste the lemon. I can only think that when I put the batter into the cases it was really thick which it never has been before. What do you think I might have done wrong? The butter was room temperature but I didn’t sieve the flour which is the only difference I can think of… thank you!

    • Jane's Patisserie on May 20, 2021 at 1:24 pm

      It may be the eggs or one of the ingredients was ‘off’ if its been fine before as the recipe is the same – it could also be the cupcakes are over baked as thats the only way they’d be dry! x

  18. Danielle on May 15, 2021 at 8:45 pm

    5 stars
    I’m 39+6 weeks pregnant (due date tomorrow) and massively craved lemon cupcakes today. Came across this recipe and it’s just the best lemon cupcake recipe I’ve ever made! The lemon drizzle is such a game changer! So moist and beautifully tangy and super lemony and just perfect for what I was craving lol so thanks so much for this recipe – the whole family loved them

    • Jane's Patisserie on May 17, 2021 at 11:58 am

      Hey!! Oh my gosh that is so exciting, congratulations!! This is such a lovely message thank you so much xx

  19. Nicola Crew on March 28, 2021 at 4:13 pm

    Hi Jane,
    I have made these a few times and they turned out great. However this time I was not happy with the bake. Sometimes I do add some milk into my cupcake batter but did not on this occasion.

    Would you suggest adding a 1-2 tablespoons of whole milk if batter is thick?

  20. Dani on March 27, 2021 at 6:49 pm

    Would this recipe be ok to put white chocolate chips in the mix too, so they become more of a lemon and white chocolate cupcake?

    • Jane's Patisserie on April 1, 2021 at 11:06 am

      Hello! I don’t see why not, it is definitely worth a try!x

  21. Tracey Williams on March 21, 2021 at 10:21 am

    5 stars
    I’m fairly new to baking and have been wanting to give cupcakes a go for a while. This recipe was nice and straightforward and the results were lovely, yummy and lemony! Thank you 😊 I’m off to find you on Instagram now x

  22. Amy on March 18, 2021 at 9:48 am

    5 stars
    I made these for my nana for mothers day (and a few spare) and they were amazing! Definitely the nicest cakes I’ve ever made. My boyfriend even had one after about 3 days and he was so impressed with how moist it was! Thanks so much for this recipe. Will definitely be making again.

  23. Rachael on March 10, 2021 at 8:27 pm

    I am hoping to make these using my mini loaf tin. Would I need to increase the recipe in order to make 12 mini loaves?

    • Jane's Patisserie on March 12, 2021 at 8:34 am

      It depends on the mini loaf tin unfortunately as they can vary x

    • Danielle on May 15, 2021 at 8:41 pm

      5 stars
      I’m 39+6 weeks pregnant (due date tomorrow) and massively craved lemon cupcakes today. Came across this recipe and it’s just the best lemon cupcake recipe I’ve ever made! The lemon drizzle is such a game changer! So moist and beautifully tangy and super lemony and just perfect for what I was craving lol so thanks so much for this recipe – the whole family loved them!

  24. Hannah Clarke on March 10, 2021 at 7:25 pm

    Hello, if I were to make 6 instead of 12 how many eggs would I need to use? Thanks

    • Jane's Patisserie on March 12, 2021 at 8:36 am

      Personally for best results I would make 4 or 8 – and then use 1/3 or 2/3 of the recipe x

  25. Bex on February 14, 2021 at 6:14 pm

    Hi Jane, love your recipes there really helping me.
    I want to make a 3 tier lemon cake. Can I still follow this recipe? Would I still do the lemon drizzle?
    Thank you x

    • Jane's Patisserie on February 20, 2021 at 12:14 pm

      You can do – and yes you would! I usually say one batch of cupcakes makes a decent 8″ layer – and takes about 35 minutes to bake!

  26. Lisa on February 9, 2021 at 3:32 pm

    5 stars
    These are so delicious 😋 I left them plain without the buttercream as trying to cut the calories! They were still so delicious though and so easy to make!

    • Jaci Mc Neely on February 14, 2023 at 6:33 pm

      Hi Jane do u have a receipe for gluten free carrot cake cupcakes.. xx Loving ur recipes xx

    • Jane's Patisserie on February 17, 2023 at 10:50 am

      Hiya! Not at the moment – though I do have a recipe for gluten free carrot cake! Hope this helps! x

  27. Maria on February 3, 2021 at 11:03 am

    Hi Jane
    I wanted to make 8 cupcakes instead of 12
    Is it a 100g mix?

    How much would i need to reduce by?
    Thanks! X

    • Jane's Patisserie on February 4, 2021 at 6:37 pm

      Yes! You would just want to use 2/3 of the recipe! xx

  28. Emily on January 26, 2021 at 10:13 pm

    5 stars
    I’ve only got medium eggs, how would I change the recipe? Thankyou xx

    • Jane's Patisserie on January 28, 2021 at 7:26 pm

      You can use 3 medium and 150g sugar/butter/flour (or 4 medium and 200g butter/sugar/flour – just makes them a smidge bigger) x

  29. Hannah on January 21, 2021 at 1:40 pm

    Hello, if I were to use bottled lemon juice instead, how much would I need for the buttercream and drizzle ?

  30. Kirsty on January 18, 2021 at 9:23 am

    5 stars
    I’ve made these twice and both times they were spot on. One of the time I made them for my Nanna for her birthday as she loves lemon drizzle cake. She was over the moon.

  31. Sapna on 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 on 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

  32. Emma on September 22, 2020 at 9:45 am

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

    • Jane's Patisserie on September 22, 2020 at 11:56 am

      Probably 1tsp! x

    • Hannah on January 20, 2021 at 12:59 pm

      Hello if I was to use bottles lemon juice for the drizzle and buttercream, how much would i need in each ? Thank you

  33. Holly on 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 on September 4, 2020 at 2:45 pm

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

    • Jodie Pethick on January 19, 2021 at 9:18 am

      5 stars
      Hi Jane! I made these and they were absolutely amazing! I made using stork for the cake and butter for the buttervream. Do you recommend making the cake with butter or stork for the best taste?

    • Jane's Patisserie on January 19, 2021 at 2:35 pm

      I don’t really taste that much of a difference between the two personally so its whatever you prefer x

  34. Vicki on 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 on 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

  35. Samantha on 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 on 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

  36. Sharon Smits on 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 on 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

  37. Lisa Halsall on 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.

  38. Rachel on 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 on 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!

  39. Jennie on 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 on 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

  40. Vicki on 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 on June 11, 2020 at 11:54 am

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

  41. Corrie Summers on 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 on June 9, 2020 at 2:01 pm

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

  42. Jo Bennett on 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.

  43. Jodie ward on 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 💛

  44. Steph on 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 on 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!

  45. Norma on 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

  46. Julie Jankowski on 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 on May 14, 2020 at 2:05 pm

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

    • Chelsey on 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

  47. Betsy on 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.

  48. Sarah Boettcher on 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 on May 7, 2020 at 10:31 pm

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

  49. Sof on 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

  50. Sharon Bird on 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!

  51. TracyJ on 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

  52. Hermione on 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 on February 19, 2020 at 8:44 pm

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

  53. Liz on September 15, 2019 at 12:04 pm

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

    • Jane's Patisserie on 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!

  54. Sarah on 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 on 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

  55. Chloe on June 29, 2019 at 1:26 pm

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

  56. Danielle Cole on 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 on 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.

  57. Kimberly on May 8, 2019 at 8:36 pm

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

  58. Helen on 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 on April 15, 2019 at 7:08 pm

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

  59. Tori on 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 on 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 on March 4, 2019 at 12:43 pm

      Thank you so much 😘

  60. Jenni on 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……

  61. Sophie on 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 on February 9, 2019 at 11:48 am

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

  62. Amanda on 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

  63. Karen on 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.

  64. Jessica on 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!

  65. Fiona on 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!

  66. Sara on 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 on 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 on 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

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