Lemon Drizzle Cupcakes

< 1 min read

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This Lemon Drizzle Cupcakes Recipe is well suited with a cup of tea for that perfect afternoon treat.

CATEGORY
Batters

DIFFICULTY
Intermediate

YIELD
8 cupcakes

TOTAL TIME
40 mins

Ingredients

• 150 g Flour (self-rising)
• 2 Eggs (large)
• 110 g Butter (unsalted)
• 45 ml Whole Milk
• 150 g Golden Caster Sugar
• 2 Lemons (juiced)
• 50 g Granulated Sugar

RECIPE CONTINUES AFTER ADVERTISEMENT

Directions

  1. Preheat the oven to 350° F. Prepare 8 paper cupcake cases in the cupcake tray.
  2. Add flour to the mixing bowl.
  3. Place the eggs, butter, whole milk, caster sugar, and the juiced lemon into the blender container.
  4. Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting.
  5. Blend for 25 seconds. Pour the blended mixture into the flour and stir it by hand to combine.
  6. Pour it into the 8 cupcake cases proportionately.
  7. Bake for 15 to 20 minutes.
  8. To make the syrup, place the juiced lemon and granulated sugar into the blender container.
  9. Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting. Blend for 5 minutes or until it’s hot.
  10. Collect and skewer the cupcakes from the oven.
  11. Pour or brush the hot lemon syrup onto the cupcakes.
  12. Leave to cool completely, then serve.
Nutrition Facts
servings per container
Serving size 1 piece

Amount per serving
Calories 326
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 50%
Trans Fat 0.6g
Cholesterol 102mg 34%
Sodium 370mg 17%
Total Carbohydrate 40g 14%
Dietary Fiber 0.6g 2%
Total Sugars 26g
Includes g Added Sugars 0%
Protein 4.1g

Vitamin D mcg 0%
Potassium 58mg 2%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.