These zesty lemon drizzle cupcakes are absolutely divine – soft, tender sponge with a jam filling and a crunchy, sugary topping!
My lemon drizzle cake has without a doubt been the most popular recipe on my site for the past 12 months – you guys love it!
A few people have asked me if they can convert the recipe into cupcakes. I gave it a try and it doesn’t turn out quite as well as cupcakes, but after a few trial and errors I came up with this recipe. It is a total winner!
I’ve given the cupcakes a little extra something to make them even more special – a jam or lemon curd filling!
You don’t have to do this, but I strongly recommend you give it a go just once! I think raspberry jam goes particularly well with the lemon cakes, but if you love lemon as much as I do, you might prefer the curd!
Equipment needed to make lemon Drizzle cupcakes
- A 12 hole muffin tin
- Muffin cases.
Why am I using muffin cases and not cupcake ones? Because I prefer the muffin cases!
The cupcake cases you tend to find in the UK supermarkets are a little bit small, so I always use the muffin cases for cupcakes. I have seen larger American style cupcake cases for sale now and again in places like TK Maxx, but not very often.
Tips and advice for making these lemon Drizzle cupcakes
- This recipe uses the all in one method, so it’s very easy, quick and straightforward to make.
- Try not to over beat the cupcake mixture or you’ll develop the gluten in the flour and your cupcakes will be tough instead of soft and fluffy.
- Make sure the butter is soft before you start baking. It shouldn’t be so soft it is collapsing in an oily puddle though – it just needs to be soft enough to combine with the rest of the ingredients. You could also use baking margarine like Stork.
- When the cupcakes are baked, poke little holes all over the surface using a cake tester (I use a piece of spaghetti!) Pour the lemony sugar topping over the cupcakes just as soon as they come out of the oven.
- Sometimes the jam will end up at the bottom of the cake. If this happens, don’t worry – it doesn’t taste any less good!
how long will the cupcakes keep for?
They will keep well in an airtight tin for about 4-5 days.
want to see more cupcake recipes?
If you made this recipe, I would love to know what you thought of it – leave a comment below and rate the recipe by clicking on the stars in the recipe card. Thank you!
- 225g soft butter
- Finely grated zest of two lemons and juice of one
- 225g caster sugar
- 4 large eggs
- 225g self raising flour
- 2 tsp baking powder
- 12 heaped tsp of raspberry jam or lemon curd
FOR THE DRIZZLE
- 100g granulated sugar
- Juice of two lemons
- Preheat the oven to 180C/160fan/350fan/Gas mark 4. Line a 12 hole muffin tin with liners.
- In a large bowl using an electric whisk or stand mixer, mix together the soft butter, caster sugar, eggs, flour, baking powder and lemon juice until you have a smooth batter that drops easily from a spoon.
- Spoon a spoonful of the mixture into the cases, just under half way, then add a teaspoon of raspberry jam or lemon curd. Top with another spoonful of the cake batter, making sure the jam or curd is concealed.
- Bake the cupcakes for 20-25 minutes or until they are golden, risen and spring back when lightly pressed.
- To make the drizzle, mix the granulated sugar and lemon together in a small bowl.
- A couple of minutes after you remove the cakes from the oven, make little holes all over the surface using a piece of spaghetti or a cake tester. Slowly pour the drizzle all over the cakes. Transfer the cakes to a wire rack and let them cool completely.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 441Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 130mgSodium 513mgCarbohydrates 62gFiber 1gSugar 44gProtein 5g