Published On: Thu, Jun 20th, 2019

Lemon Drizzle Cupcakes

Perfect for packed lunches, these lemon drizzle cupcakes will add a zing to your day!

Who doesn’t love lemon drizzle cupcakes?! They’re a British baking staple for a reason! In this recipe from Dairy Diary, you’ll find out how to make the super-fluffy sponge and zesty topping. Enjoy!

Lemon drizzle cupcakes

Lemon Drizzle Cupcakes

Servings 12


  • 150 g butter
  • 150 g caster sugar
  • 150 g self-raising flour
  • 2 free-range eggs
  • 2 tbsp milk
  • 1 lemon zest and juice
  • 50 g granulated sugar


  1. Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper cupcake cases.

  2. Tip the butter, caster sugar, flour, eggs and milk into a bowl and beat until smooth. Beat in the lemon zest. Divide the mixture between the paper cases.

  3. Bake the cakes for 15-18 minutes, or until they have risen and are a light golden colour, and spring back when lightly pressed. Transfer to a wire rack.

  4. Mix the sugar with the lemon juice and spoon over the hot cupcakes. Sprinkle with more lemon zest, if you like. These cakes can be eaten when they are still slightly warm, or left to cool completely. 

For more cupcake recipes, take a look here!

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