Lemon Drizzle Cupcakes with Lemon Icing
There’s just something about lemon drizzle cake that screams British. Maybe it’s that sweet refreshing taste that lemon drizzle cake gives that just compliments a good British cuppa’.
My partner, the giant man-baby, has been pestering me to make lemon drizzle cake for days. I quite fancied the idea of baby lemon drizzlies so I thought instead of making this cake the traditional loaf or cake pan way, I’d make them into cupcake instead.
Sweet little baby lemon drizzles. 🙂 Doesn’t that sound cute? I thought so too.
The recipe called for just one lemon zest but with the yield of 24 cupcakes I didn’t think the lemon taste would be enough. Therefore I’ve adapted the recipe to include the zest of 2 lemons instead which I think is perfect, but feel free to use the zest of 1 lemon if you want a subtle taste or it’s how you like it.
Lemon Drizzle Cupcakes Recipe
Prep Time: 15 mins
Cook Time: 18 mins
Yield: 24 cupcakes
FOR THE CUPCAKES:
- 225g unsalted butter, softened
- 225g caster (superfine) sugar
- 4 eggs
- finely grated zest of 2 lemons
- 225g self-raising flour
FOR THE LEMON ICING:
- 150g (5oz) icing (confectioners’) sugar
- 20ml (4 tsp) lemon juice
- zest of 1 lemon
- For the cupcakes, preheat the oven to 180℃/350℉/160℃ fan/ Gas Mark 4.
- Beat together the butter and caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
- Sift in the flour, then add the finely grated zest of 1 lemon and mix until well combined. Spoon in the mixture into cupcake cases.
- Bake for 16-18 mins until a thin skewer inserted into the centre of the cake comes out clean.
- For the lemon icing, sift icing (confectioners’) sugar into a bowl.
- Add lemon juice bit by bit until mixture has a smooth consistency, but not too runny. Use more or less as required.
- Add in the lemon zest.
- Drizzle onto fully cooled cupcakes and decorate as desired.