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half bitten soft lemon drizzle cupcake topped with lemon frosting.
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Lemon Drizzle Cupcakes

These Lemon Drizzle Cupcakes have a soft cloud-like crumb with an ultra-plush texture. It is paired with a creamy, dreamy lemon buttercream and is like biting into a cloud!
Course Dessert
Cuisine American
Keyword lemon drizzle cupcakes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 Cupcakes
Calories 440kcal
Author Maria Doss

Ingredients

Lemon Drizzle

  • 1 ½ tablespoons sugar white granulated
  • 1 ½ tablespoons lemon juice

Cupcakes

  • ½ cup '+ 2 tablespoons all purpose flour
  • ½ teaspoon + ⅛ teaspoon teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter room temperature
  • 6 tablespoons sugar white granulated
  • 1 egg large, room temperature
  • Zest of 1 lemon
  • ¼ cup milk

Lemon Frosting

  • ½ cup unsalted butter room temperature (1 stick)
  • 2 cups confectioners sugar
  • 2 tablespoons lemon juice
  • ½ tablespoon lemon zest
  • teaspoon salt

Instructions

Make Lemon Drizzle

  • Stir sugar and lemon juice in a small bowl, until sugar is almost dissolved. Set aside until you make the cupcakes.
    Tip: This ensueres that the sugar has enough time to dissolve completely.

Make Cupcakes

  • Line a standard muffin pan with 6 paper liners and set aside. Pre heat oven to 350° F or 177° C.
  • Add flour, baking powder and salt into a small bowl and whisk to combine.
  • Add butter and sugar into another medium bowl and beat with a hand held electric beater on high, for about 2 minutes or light and fluffy. Add egg and lemon zest, beat for about 30 seconds, until thoroughly combined.
  • Add half the flour mixture, beat on low speed, until just combined. Beat in the milk, and then the remaining flour mixture, on low speed, until you no longer see any dry flour. Don't overmix.
  • Divide batter evenly into the prepared 6 muffin cups and bake for 22 to 25 minutes or until a tooth pick inserted in the middle comes clean.
  • Remove pan from oven and place on a wire rack. Immediately, using a pastry brush, gently brush the lemon drizzle evenly on top of the hot cup cakes and let cool completely.
    Tip: The syrup-to-cupcake ratio is perfectly balanced, so it all! The smaller holes in the cupcake effectively capture the syrup, preventing any sogginess.

Make Lemon Frosting

  • Add butter and 1 cup confectioners sugar into a medium bowl and beat with a hand held electric beater, on high, until light and fluffy (about 2 minutes).
  • Add remaining 1 cup confectioners sugar, lemon jest, juice and salt and continue beating, until light and fluffy (1 to 2 minutes).
    Tip: If you like a stiffer icing for piping, then use more confectioners sugar.

Frost cupcakes

  • Transfer frosting into a large piping bag with a decorating tip (I used Wilton4B) and frost swirls on top of cooled cupcakes. Garnish with lemon slice, if desired.

Video

Notes

Double the recipe to make 12 cupcakes. 
Use only fresh juice. Never use bottled juice. Freshly squeezed gives so much better flavor than the bottled kind.
Frosting consistency: If the buttercream is very soft to be piped then beat in more powdered sugar. It will thicken up and also makes more prettier swirls.
These are best served at room temperature.

Nutrition

Serving: 1cupcake | Calories: 440kcal | Carbohydrates: 52g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 198mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 46g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg