Lemon drizzle cupcakes with ground almonds

Lemon drizzle cupcakes have a moist and zesty sponge with a sticky lemon drizzle topping and are easy to make.

If you are a fan of lemon drizzle cake then you will love these individual sized versions. They are perfect with a cup of tea or coffee and for picnics or packed lunches (although your fingers may get a little sticky!).

I have made these cupcakes using ground almonds to add moisture and sweetness to the sponge. And I've also used a generous amount of lemon zest and lemon juice for that zingy, zesty, citrussy flavour.

For other cupcake and muffin recipes you may also like to try chocolate banana muffins or make a batch of carrot cake muffins.

And if you still have a supply of ground almonds you could take a look at some other recipes using ground almonds.

The quantities in this lemon drizzle cupcake recipe will make 12 cupcakes.

Ingredients

For the sponge

• 125 grams butter - softened
• 175 grams caster sugar
• 3 eggs
• 175 grams plain flour (all purpose flour)
• 3 level teaspoons baking powder
• 115 grams ground almonds
• Zest of 2 lemons
• 2 tablespoons milk

For the lemon drizzle topping

• Zest of 2 lemons
• Juice of 2 lemons
• 140 grams caster sugar

How to prepare

1. Cream the butter and sugar together.
2. Beat the eggs and add a little at a time and beat either by hand or using an electric mixer.
3. Sift the flour and baking powder into the bowl with the other ingredients. Add the lemon zest and ground almonds and fold in using a metal spoon.
4. Add the milk and mix.
5. Line a twelve hole muffin tin with paper muffin cases or reusable silicone muffin cases and spoon the mixture into each of the cases.

To bake

Bake at 180^oC, 350^oF, gas mark 4 until firm to the touch (about 20 to 25 minutes).

Prepare the lemon drizzle topping

Prepare the lemon drizzle topping while the cupcakes are baking:

1. Place the zest and juice of 2 lemons in a pan and add the caster sugar.
2. Heat for around 5 minutes, stirring, until the sugar has dissolved.

Add the drizzle topping

1. When the cakes are baked, pierce the tops in several places using a skewer.
2. Spoon the lemon drizzle topping onto each of the cupcakes until it is all used up.

How to store

1. You can store lemon drizzle cupcakes in an airtight container for 3 to 4 days.
2. For longer storage you can freeze them in an airtight container.

Other recipes using lemons