Lemon Drizzle Cupcakes

Lemon Drizzle Cupcakes 2Lemon Drizzle Cupcakes



Based on the classic lemon drizzle cake these tangy cupcakes are the perfect afternoon pick-me-up with a cup of tea!



• 175g unsalted butter, softened
• 175g golden caster sugar
• 175g self-raising flour
• 1tsp baking powder
• 3 large eggs
• 2tbsp lemon curd
• 100g granulated sugar
• Juice and grated zest of 1 lemon

1. 1 Preheat the oven to 180C, Fan 160C , Gas Mark 4. Line a 12 hole muffin tray with paper muffin cases.
2. Place the butter, sugar, flour, baking powder and eggs in a large bowl and whisk with an electric whisk until thoroughly blended and pale and creamy. Fold in the lemon curd.
3. Divide the mixture between the muffin cases and bake for 15-20 minutes until risen and golden brown. Whilst the cakes are baking mix the topping ingredients together in a small bowl.
4. Remove the cakes from the oven and leave for 1-2 minutes then spoon some of the sugar and juice mixture over each cupcake. Leave to cool in the tray – the sugar topping will go crisp on cooling.

If you don’t have lemon curd use 1-2 tbsp of milk or soured cream and 2 tsp grated lemon zest instead.