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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
Directions
- Preheat the oven to 350° F. Prepare 8 paper cupcake cases in the cupcake tray.
- Add flour to the mixing bowl.
- Place the eggs, butter, whole milk, caster sugar, and the juiced lemon into the blender container.
- Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting.
- Blend for 25 seconds. Pour the blended mixture into the flour and stir it by hand to combine.
- Pour it into the 8 cupcake cases proportionately.
- Bake for 15 to 20 minutes.
- To make the syrup, place the juiced lemon and granulated sugar into the blender container.
- 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.
- Collect and skewer the cupcakes from the oven.
- Pour or brush the hot lemon syrup onto the cupcakes.
- 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.