Lemon Drizzle Cupcakes

half bitten soft lemon drizzle cupcake topped with lemon frosting.

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

Cook Time 25

Total Time 50

Servings Cupcakes

Calories 351kcal

Author Maria Doss

Ingredients

Items used

Lemon Drizzle

3 tablespoons sugar white granulated
3 tablespoons lemon juice

Cupcakes

1 ¼ cup all purpose flour
1 ¼ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter (1 stick) room temperature
¾ cup sugar white granulated
2 large eggs at room temperature
zest of 2 lemons
½ cup milk

Lemon buttercream

1 cup unsalted butter (2 sticks) room temperature
4 cups confectioners sugar
¼ cup lemon juice
1 tablespoon lemon zest
¼ 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.

Make Cupcakes

Line a standard muffin pan with 12 paper liners and set aside. Pre heat oven to 350° F or 177° C.
Add flour, baking powder and salt into a medium 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 eggs and lemon zest, beat for about 30 seconds, until thoroughly combined.
Add ⅓rd the flour mixture, beat on low speed, until just combined. Beat in the half the milk, and then half the remaining flour mixture, then beat in the remaining milk followed by the remaining flour. Don't overmix.
Divide batter evenly into the prepared 12 muffin cups and bake for 20 to 23 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 cupcakes and let cool completely. Make sure to use all the drizzle.

Make Lemon buttercream

Add butter and 2 cups confectioners sugar into a large bowl and beat with a hand held electric beater, on high, until light and fluffy (2 to 3 minutes).
Add remaining 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.
Transfer buttercream 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

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