Lemon drizzle cupcakes
Lemon drizzle cupcakes have a moist and zesty sponge with a sticky lemon drizzle topping and are easy to make.
Ingredients
For the lemon drizzle sponge
- 125 grams butter
- 175 grams caster sugar
- 3 eggs
- 175 grams flour
- 115 grams ground almonds
- 3 teaspoons baking powder
- 2 lemon zest
- 2 tablespoons milk
For the lemon drizzle topping
- 2 lemon zest
- 2 lemon juice
- 140 grams caster sugar
Instructions
Prepare the sponge
- Cream the butter and sugar together.
- Beat the eggs and add a little at a time either by hand or using an electric mixer.
- Sift the flour and baking powder into the bowl with the other ingredients. Add the lemon zest and ground almonds. Fold in using a metal spoon.
- Add the milk and mix.
- Line a twelve hole muffin tin with paper muffin cases or silicone cases and spoon the mixture into each of the cases.
Bake
- Bake at 180oC, 350oF, gas mark 4 until firm to the touch (about 20 to 25 minutes).
Prepare the lemon drizzle topping (while the cakes are baking)
- Place the zest and juice of 2 lemons in a pan and add the caster sugar.
- Heat for around 5 minutes, stirring, until the sugar has dissolved.
Add the lemon drizzle topping
- Pierce the tops in several places using a skewer.
- Spoon the lemon drizzle topping onto each of the cupcakes until it is all used up.
Video
Notes
To store
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- You can store lemon drizzle cupcakes in an airtight container for 3 to 4 days.
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- For longer storage you can freeze them in an airtight container.
Nutrition
Calories: 303kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 64mgSodium: 192mgPotassium: 46mgFiber: 2gSugar: 27gVitamin A: 325IUVitamin C: 5mgCalcium: 97mgIron: 1mg
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