Lemon drizzle cupcakes. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. I've had a few messages from people recently asking whether my vanilla cupcakes can be. This week I'm going wayyyy back in to the archives to dig out one of the first cakes I ever baked and continue to bake to this day!

Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Perfect for birthday parties or picnics. Lemon Drizzle Cupcakes with Lemon Icing. You can have Lemon drizzle cupcakes using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon drizzle cupcakes

It's 3 of eggs (beaten).
It's 3 of lemons.
It's 250 g of butter.
It's 250 g of self raising flour.
You need 400 g of caster sugar.

There's just something about lemon drizzle cake that screams British. Keywords: homemade lemon cupcakes, lemon cupcakes. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. We absolutely LOVE lemon drizzle cake.

Lemon drizzle cupcakes directions

Heat oven to 160c.
Line muffin tin, makes 12-14.
Mix the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice of 1 lemon until combined.
Pour into cases and bake for about 30 minutes.
Mix remaining 150g of sugar with zest of 1 lemon and juice of 2 lemons.
Poke a few holes in the warm cakes whilst cooling and drizzle the mixture over each cake.
Allow to cool and enjoy.

It's zesty, vibrant, moist and downright delicious. This Lemon Drizzle Cake Is Only Six-Ingredients, And Stunningly Delicious. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between I use lemon buttercream for these cupcakes, but if you prefer a frosting with less sweetness, you can. Mary Berry's classic lemon cupcake recipe is the perfect easy summer bake.