Mary Berry Lemon Drizzle Cupcakes​ Recipe

This zesty Mary Berry Lemon Drizzle Cupcakes recipe uses her famously simple all-in-one method to create perfect individual treats. Made with self-raising flour, soft butter, caster sugar, and fresh lemons, this recipe is incredibly straightforward. The result is a batch of light, moist, and tangy cupcakes, each finished with its own crunchy lemon sugar topping. They are perfect for parties, bake sales, or a sunny afternoon tea, and this recipe makes 12 delicious cupcakes.

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Mary Berry Lemon Drizzle Cupcakes Ingredients

For the Lemon Cupcakes:

• 175g (6oz) very soft butter or baking spread
• 175g (6oz) caster sugar
• 175g (6oz) self-raising flour
• 1 level teaspoon baking powder
• 3 large eggs, at room temperature
• Finely grated zest of 1 large lemon

For the Crunchy Lemon Drizzle:

• 75g (3oz) granulated sugar
• Juice of 1 large lemon

How To Make Mary Berry Lemon Drizzle Cupcakes

1. Prepare the oven and tin: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
2. Combine the cake ingredients: In a large mixing bowl, measure the softened butter, caster sugar, eggs, self-raising flour, baking powder, and finely grated lemon zest.
3. Beat the batter: Using a stand mixer or an electric hand mixer, beat all the ingredients together for 1-2 minutes until the batter is smooth, pale, and well-combined.
4. Fill the cases and bake: Divide the mixture evenly between the 12 paper cases. An ice cream scoop works well for this. Bake in the center of the preheated oven for 15-20 minutes, until well-risen, golden, and springy to the touch.
5. Prepare the drizzle: While the cupcakes are baking, mix the granulated sugar and lemon juice in a small bowl or jug. Stir them together until the sugar is thoroughly moistened.
6. Drizzle the hot cupcakes: As soon as the cupcakes come out of the oven, while they are still hot in their tin, poke each one a few times with a skewer or cocktail stick.
7. Spoon the topping over: Slowly and evenly spoon the lemon and sugar mixture over the top of each hot cupcake, allowing it to soak in.
8. Cool completely: Leave the cupcakes to cool completely in the muffin tin. As they cool, the sugar will form a delightfully crisp crust. Once cool, they are ready to serve.

Recipe Tips

• Drizzle While Hot: This is the most important step for the perfect drizzle finish. Spooning the topping onto the hot cupcakes allows the tangy syrup to soak deep into the sponge, while the granulated sugar recrystallizes on the surface to create that signature crunch.
• Use an Ice Cream Scoop: For perfectly uniform cupcakes that all bake in the same amount of time, use a medium spring-loaded ice cream scoop to distribute the batter neatly and evenly into the paper cases.
• Don’t Overbake: Cupcakes bake much faster than a large cake. To prevent them from becoming dry, start checking for doneness at the 15-minute mark. They are ready when a skewer inserted into the center of one comes out clean.
• Use Granulated Sugar: To get the classic crunchy topping, you must use granulated sugar. Finer sugars like caster or icing (powdered) sugar will simply dissolve into a syrup and will not provide the desired crisp texture.

What To Serve Lemon Drizzle Cupcakes

These lemon drizzle cupcakes are a perfect, self-contained treat. They are moist and flavourful enough that they don’t require any frosting or additional accompaniments. They are a star attraction at bake sales and afternoon teas, best served on their own with a simple cup of tea or coffee.

How To Store Lemon Drizzle Cupcakes Leftovers

• Store at Room Temperature: Store the cooled cupcakes in an airtight container at room temperature. The drizzle topping helps to keep them moist, and they will stay fresh and delicious for up to 3 days.
• Freeze: These cupcakes freeze exceptionally well. Place the completely cooled cupcakes in a single layer in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature for a few hours before enjoying.

Mary Berry Lemon Drizzle Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 215 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 170mg
• Total Carbohydrate: 27g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 2.5g

Frequently Asked Questions

• My crunchy topping just dissolved into a glaze. Why? This is almost always because the wrong type of sugar was used. It is essential to use granulated sugar for the drizzle. Its larger crystals are what reform on the hot surface to create the crunch. Finer sugars will just melt into a syrup.
• Can I use bottled lemon juice instead of fresh? For the best, most authentic flavour, fresh lemons are a must. The recipe relies on the bright taste of fresh juice and the fragrant zest from the lemon peel, which you cannot get from a bottle.
• Can I top these with buttercream instead? You could, but they would no longer be classic lemon drizzle cupcakes. If you wish to use frosting, make a simple lemon buttercream and apply it once the cupcakes have completely cooled. Omit the drizzle step if you plan to do this.
• How full should I fill the cupcake cases? You should aim to fill each paper case about two-thirds full. This is the perfect amount to allow the cupcakes to rise to a nice dome without spilling over the sides and creating a messy shape.
  

Try More Recipes:

• Mary Berry Lemon Drizzle Cake In Loaf Tin​
• Mary Berry Lemon Drizzle Tray Bake​ Recipe
• Mary Berry Lemon Drizzle Round Cake ​ Recipe