Lemon drizzle cupcakes

Who doesn't love lemon drizzle cupcakes?! They're a British baking staple for a reason! In this recipe, you'll find out just how to make them.

Lemon Drizzle Cupcakes Image credit: Dairy Diary
Brought to you by Dairy Diary

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

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  • 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


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

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