4.6 from 5 votes
Lemon Drizzle Cupcakes!
Prep Time
10 mins
Cook Time
20 mins
Decorating Time
30 mins
Total Time
30 mins
 

Easy, Sweet and Sour Lemon Drizzle Cupcakes! 

Course: Cupcakes
Cuisine: Cupcakes
Keyword: Lemon
Servings: 12 Cupcakes
Calories: 444 kcal
Author: Jane's Patisserie
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
  1. 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!

  2. Beat together your Butter and Sugar until light and fluffy. 

  3. Add in the Flour, Eggs and Lemon Zest and beat till smooth!

  4. Split evenly between the 12 Cupcake cases, and bake in the oven for 18-22 minutes, or until baked through. 

  5. Once out of the oven, whisk together the Lemon Juice and Caster sugar for the drizzle, and spoon evenly over the 12 Cupcakes.

  6. Leave the Cupcakes to cool fully. 

  7. 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. 

  8. Add in the Icing Sugar 1/2 at a time, and beat fully each time. 

  9. Once the Icing Sugar is in, beat for 3-5 minutes so its nice and fluffy, and add in the lemon and beat again. 

  10. Pipe your Buttercream onto your Cupcakes with your favourite piping tip - I used a Medium 2D Closed Star!

  11. Sprinkle with your favourite sprinkles! 

Recipe Notes
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%
* Percent Daily Values are based on a 2000 calorie diet.