Easy Lemon Drizzle Cupcakes Recipe {Moist & Zesty}

Name: Easy Lemon Drizzle Cupcakes Recipe {Moist & Zesty}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 180 g Unsalted butter ((3/4 cup) softened at room temperature); 180 g Caster sugar ((1 cup)); 3 large Eggs; 180 g Self raising flour ((1 + 1/4 cups)); 2 Lemons (juice and zest); 2/3 tsp Baking powder; 95 g Caster sugar ((1/2 cup)); 2 Lemons (juice (and zest if you wish, or reserve for the icing sugar ingredients)); 200 g Betty Crocker Vanilla Icing ((2/3 cup)); 1 tsp Lemon extract

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Are you ready for the best lemon drizzle cupcakes recipe? Each bite is full of a sweet and delicious zesty moist crumb, then topped with lemon icing sugar and sprinkles. And the great news? No skills are required!

This recipe has been carefully measured in grams and US cups so you can enjoy it overseas too!

Rows of little lemon drizzle cakes on a cooling rack topped with zesty icing sugar and sprinkles

Here is my twist on the classic British lemon drizzle cake, but made using a cupcake tin. They are mini versions of one of our long time favourite desserts.

It's essentially a lemon pound cake, which is made with equal weights of everyday ingredients. But with a simple lemon drizzle spooned on top, it creates the perfect balance of sweet and sour with a moist lemon sponge.

You'll also find they're much quicker to make, will win over friends at parties, and are perfect for an afternoon tea treat where you can wash the sugar away with a cup of tea!

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✔️ Why You'll Love This Recipe
🛒 Ingredient Notes
📋 Instructions
👩‍🍳 Substitutions
⚖️ Variations
🔪 Equipment
❄️ Storage
💡Pro Tips
🍽️ Serving Suggestions
❓ FAQ
➕ More Afternoon Tea Ideas
📖 Recipe
💬 Comments

✔️ Why You'll Love This Recipe

Here are just a handful of reasons why we think you'll love this lemon drizzle cupcake recipe:

It's perfect for lemon lovers
Creates a beautifully fluffy cupcake texture
A simple recipe made with simple ingredients
Much quicker than baking a lemon drizzle cake
Versatile as a snack, dessert, or picnic treat
Easy to make - no difficult prep or large piping bag with large round tip required!

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

labelled ingredients for small lemon drizzle buns

Self raising flour - (self rising flour) to help the mini cupcakes rise

Unsalted butter - this is softened at room temperature so that it is easier to mix by hand. Or dice and microwave at 10-second intervals

Caster sugar - (baking sugar), or use caster sugar style sweetener - this is for both the batter and lemon drizzle syrup. The drizzle can be created with powdered sugar if preferred

Baking powder - to ensure a good rise as there isn't enough leavening agent in the self-raising flour

Large eggs - to help bind and rise for the perfect lemon drizzle cupcakes

Lemons - zest and fresh lemon juice for both the lemon cakes and lemon drizzle

Icing - Betty Crocker Vanilla icing & Lemon extract

📋 Instructions

First, preheat the oven to 160 c fan,180 c, gas mark 4 or 350F, and grease and line a cupcake pan with cupcake cases.

person creaming butterand caster sugar together in a large stainless steel mixing bowl using a wooden spoon

1. In a large bowl, start creaming the butter and sugar together until pale and fluffy.

You can do this by hand or with an electric whisk.

person whisking eggs into creamed butter and sugar in a medium bowl

2. Next, we'll start by adding the wet ingredients:

Add the eggs and whisk well again.

person squeezing lemon juice into cake mixture

3. Now add the lemon zest and lemon juice and stir.

Don't forget to scrape the sides of the bowl while stirring.

person mixing self raising flour eggs, butter and sugar with lemon juice and zest for a lemon cupcake batter

4. Sift in the flour and baking powder and mix until there are no traces of flour.

Electric mixers: To avoid a dense and dry crumb, I recommend whisking your cupcake batter with a paddle attachment on low speed.

lemon cupcake batter filled into cupcake cases in a cupcake pan

5. Now divide the mixture into a cupcake sized 12 hole muffin tray.

Each one should be about ⅔ full and smooth the tops briefly with the back of a spoon.

Now bake for 20-22 minutes and test the centre with a skewer inserted in the middle until it comes out clean.

person mixing caster sugar and lemon juice in a jug to make a drizzle

6. Once your little lemon desserts are baked, place them on a wire rack for 10 minutes to cool a little.

Meanwhile, mix the drizzle ingredients together in a jug.

Note: if preferred, you can dissolve the caster sugar in the juice in a small saucepan over gentle heat.

person spooning over a lemon glaze onto pricked lemon cupcakes

7. Now prick holes in the tops with a skewer or cocktail stick.

Then and spoon over the lemon drizzle or apply with a pastry brush.

person dipping the tops of lemon cupcakes in lemon icing sugar to decorate

8. For the lemon frosting, in a small bowl, mix together the store-bought icing sugar and lemon extract.

Now microwave it for 20-30 seconds until it is runny.

Then dip the tops of the cupcakes into the icing, ensuring every bit is covered, and add sprinkles and leave your frosted cupcakes to set.

Tip: for best results, try using an ice cream scoop to evenly fill your cupcake liners

person holding an easy decorated lemon drizzle cupcake with vanilla and lemon icing sugar and candy multicoloured star shape sprinkles

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

Self raising flour - when swapping for all purpose flour (plain), you'll need to increase the baking powder to 3.5 tsp. Or try using your favourite gluten free flour blend
Butter - swap for vegan butter or stork (AKA baking block)
Eggs replacer - you could try replacing them with flax eggs. In this case, mix a total of 3 tablespoon flaxseed meal with 7.5 tablespoons of water and leave to thicken for 5 minutes before stirring into the batter
Lemons - if some of your family members don't like the lemon flavor, why not make another batch with oranges, or skip them and make vanilla cupcakes by adding 1 teaspoon of vanilla extract and a tablespoon of milk
Caster sugar - swap for Pure Via caster sugar sweetener for the mixture. You can also use icing sugar for the beautiful lemon glaze
Betty Crocker's Vanilla Icing Sugar - if on a budget, make your own with 200g (1¼ cups + 2 tbsp) and 1.5 tablespoon of warm water, and ½ tablespoon of lemon extract. Or, follow the same method for a lemon buttercream with Betty Crocker Vanilla Buttercream, or make a cream cheese frosting
Lemon extract - swap for more lemon juice if needed

person breaking a lemon drizzle cupcake with a fork after removing the cupcake paper

⚖️ Variations

Here are some different ways you can enhance and personalise this recipe:

Lemon curd cupcakes - add a teaspoon of lemon curd filling in the middle of the batter as you fill the cases. For an extra lemon flavour, try adding 1 teaspoon of lemon extract to the batter, too

Lemon and poppy seed - stir in 1 tablespoon of poppy seeds into the batter to add a beautiful texture

Jam centre - add a teaspoon of jam in the middle of the batter for an extra sweet and sharp tang

Chocolate - try adding ⅓ cup of white chocolate chips, or milk

Coconutty: Add ⅓ cup of desiccated coconut to the batter and add some on top of the cupcakes before baking

Lemon and Lavender: Add 1 tablespoon of dried lavender buds to the batter for a French twist

close up of an iced lemon drizzle cupcake in front of a row of cupcakes on wire rack

🔪 Equipment

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❄️ Storage

Storing - we prefer eating cupcakes once the icing has set, but they can be stored in an airtight container and eaten within 4-5 days.

Freezing - if wanting to freeze, I recommend not adding the cing sugar until you are ready to eat them.

Heating - If you want to eat warm with hot custard, microwave each cupcake for 30 seconds in the microwave

💡Pro Tips

For evenly proportioned cupcakes, try using an ice cream scoop to evenly fill your cupcake liners
Don't open the oven door until the baking time is up to prevent sinking
Mix the batter on a low speed to prevent dry, dense cupcakes that don't rise
Soften the butter at room temperature so that it is easier to work with and creams better with the sugar
Drizzle over the cupcakes while still warm for the moistest crumb
Test to see if your cupcakes are ready by inserting a cocktail stick in the centre. If it comes out dry, remove them from the oven
If your cupcakes don't come out clean and the tops look golden, cover them with tin foil and continue to bake for a couple more minutes

🍽️ Serving Suggestions

Here are some serving suggestions for lemon drizzle cupcakes:

Fresh fruit: enjoy it with a side of fresh berries such as strawberries, blueberries, or raspberries

Whipped cream: whip some heavy cream and icing sugar until thick and serve with a dollop on the side, or on top in place of the icing sugar

Lemon curd: add some lemon curd on the side for dipping or an extra drizzle on top instead of the cupcake sprinkles

Ice cream: treat yourself to a scoop or two of your favourite flavored ice cream or lemon sorbet

Custard: if wanting to eat warm, serve with vanilla custard for the ultimate comfort food on a colder day

❓ FAQ

How do I make gluten-free lemon drizzle cupcakes?

To make gluten-free lemon drizzle cupcakes, you can use gluten-free self raising flour and ensure you use GF baking powder

How do you make lemon drizzle cupcakes more moist?

To ensure you result in a moist lemon cupcake recipe, make sure your spoon over the drizzle while they are still warm so that it soaks into the cupcakes. Additionally, you could add 1 teaspoon of milk, heavy cream, or sour cream for extra moisture.

Are these easy lemon cupcakes healthy?

This classic British lemon drizzle cupcake recipe can be eaten as part of a healthy balanced diet in moderation as it is made with butter, sugar and flour.

As for other health benefits, lemon juice is high in vitamin C to help maintain a healthy immune system. It also contains antioxidants that can help prevent cell damage.

What if I don't have muffin cases?

You could try cutting small squares of parchment paper and mold them inside a muffin pan. Alternatively, why not try an easy lemon drizzle traybake using an 8x8" (20 x 20cm) square brownie pan and bake for 25-30 minutes?

➕ More Afternoon Tea Ideas

If you love classic cupcake recipes, you might also like these:

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