Easy Lemon Drizzle Cupcakes Recipe {Moist & Zesty}

5 from 1 vote

Easy Lemon Drizzle Cupcakes Recipe {Moist & Zesty}

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!

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American, british, French

Keyword: cupcakes, drizzle cake, lemon, lemon cake, vanilla

Servings: cupcakes

Calories: 343kcal

Author: Vikkie Lee

Equipment

Ingredients

Cake Mix

180 g Unsalted butter (¾ cup) softened at room temperature
180 g Caster sugar (1 cup)
3 large Eggs
180 g Self raising flour (1 + ¼ cups)
2 Lemons juice and zest
⅔ teaspoon Baking powder

Lemon Drizzle

95 g Caster sugar (½ cup)
2 Lemons juice (and zest if you wish, or reserve for the icing sugar ingredients)

Lemon Icing Sugar

200 g Betty Crocker Vanilla Icing (⅔ cup)
1 teaspoon Lemon extract

Instructions

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.
Next, we'll start by adding the wet ingredients:
Add the eggs and whisk well again.
Now add the lemon zest and lemon juice and stir.
Don't forget to scrape the sides of the bowl while stirring.
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.
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.
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.
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 and leave to fully cool.
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

Video

Notes

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

Nutrition