Lemon Drizzle Cupcakes
You’re favourite drizzle cake in cupcake form. These fluffy cakes are so quick and easy to make, you’re gonna love them.
Print Pin RateServings: 12
Ingredients
- 180 g Stork margarine
- 180 g Caster sugar
- 180 g Self-raising flour
- 3 Medium eggs
- 1 Lemon
For the drizzle:
- 100 g Caster sugar
- 2 Lemons juiced
Instructions
- Preheat the oven to 165C Fan. Pop 12 cupcake cases into the holes of a muffin tray.
- In a large mixing bowl, add the margarine, caster sugar, self-raising flour, eggs, and the zest of the lemon.
- Beat it with an electric whisk until it’s well combined and you have a smooth cake batter.
- Divide the mixture between the 12 cake cases. Bake them for 20-22 minutes or until a skewer comes out clean.
- Use a fork to poke holes into each cake.
- For the drizzle, mix the caster sugar with the juice of 2 lemons. Spoon the mixture over each cake whilst they are still warm. The juice will sink into the cakes and the sugar will leave a crisp topping.
- Leave them to cool completely before eating. Enjoy!
2 comments on “Lemon Drizzle Cupcakes”
Hi I’ve made these and they are delicious and we’re a great success, just wondering could I make this recipe and bake it in a 2lb loaf tin instead of cupcakes if I wanted to do it that way for a change, thank you in advance
Hi, it would work but you would need to change the cooking time. I’d suggest following my other lemon drizzle cake recipe which you can find on here.