Lemon Drizzle Cupcakes

Soft and tender little lemon drizzle cupcakes are perfect bites of tangy zesty lemon flavour and sweet fluffy cake.

Course Dessert

Cuisine International

Total Time 40

Servings

Calories 340kcal

Preheat oven to 160c.
Line a 12-hole muffin tin with cupcake liners and set aside.
To make the drizzle, combine the caster sugar and juice of 1 lemon in a small bowl and whisk to dissolve the sugar then set aside.
juice of 1 lemon, 60 g caster sugar
In a large mixing bowl, combine self-raising flour, caster sugar, eggs, salted butter, lemon juice and lemon zest.
250 g self raising flour, 250 g caster sugar, 250 g salted butter, 3 eggs, juice and finely grated zest of 1 lemon
Using a hand-held mixer, mix until almost combined.
Mix the last few strokes by hand with a spatula, making sure to scrape the sides of the bowl and the base.
Divide the mixture evenly (see my notes) amongst the cupcake liners and bake for 25 - 28 minutes or until a toothpick inserted in the centre comes out clean.
While the cupcakes are still warm, poke a few holes in each with a toothpick or a skewer then brush the lemon drizzle evenly over each using a pastry brush.
Once the cupcakes are cool enough to handle, place them on a wire rack to cool fully.

The secret to soft, tender lemon cupcakes that aren't tough and rubbery is to not overmix the batter. The same goes for other muffin or cupcake variations.
How to make your own self-raising flour at home - for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoons of baking powder and sift together well.
I used a ⅓ cup measure to divide the batter between the cups so they cook evenly.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*