This Mary Berry Lemon Drizzle Cupcakes recipe is a zesty and moist recipe, which is made with fresh lemons and a crunchy sugar topping. It’s a classic, foolproof recipe, ready in about 50 minutes.
Mary Berry Lemon Drizzle Cupcakes Recipe Ingredients
For the Cupcakes:
- 125g (4.5oz) softened butter or baking spread
- 125g (4.5oz) caster sugar
- 125g (4.5oz) self-raising flour
- 1 level tsp baking powder
- 2 large eggs
- 2 tbsp milk
- Finely grated zest of 1 large lemon
For the Crunchy Drizzle:
- 100g (3.5oz) granulated sugar
- Juice of 1 large lemon
How To Make Mary Berry Lemon Drizzle Cupcakes
- Prepare the Oven and Tin: Preheat the oven to 350°F (180°C / 160°C Fan). Line a 12-hole muffin tin with paper cupcake cases.
- Make the Cupcake Batter: Using Mary Berry’s all-in-one method, measure all the cupcake ingredients (butter, caster sugar, flour, baking powder, eggs, milk, and lemon zest) into a large mixing bowl.
- Mix the Batter: Beat everything together with an electric mixer for 1 to 2 minutes, until the batter is smooth, pale, and well-combined.
- Fill and Bake: Divide the mixture evenly between the 12 paper cases. Bake in the center of the oven for 20 to 25 minutes, until the cupcakes are golden, well-risen, and spring back when gently pressed.
- Prepare the Drizzle: While the cupcakes are baking, prepare the crunchy topping. In a small bowl, simply mix together the granulated sugar and the lemon juice.
- Drizzle the Cupcakes: As soon as the cupcakes come out of the oven, and while they are still hot, poke a few holes in the top of each one with a skewer or toothpick. Spoon the lemon and sugar mixture evenly over the top of each cupcake.
- Cool and Serve: Let the cupcakes cool completely in the tin. The drizzle will soak in and form a delicious, crunchy crust.
Recipe Tips
- How do I get the perfect crunchy topping? The secret is to pour the drizzle over the cupcakes while they are still hot from the oven. This allows the lemon juice to soak into the sponge, leaving the granulated sugar on top to form a crisp, crunchy shell as it cools.
- How do I get the lightest cupcakes? The all-in-one method is famously foolproof. Using room temperature ingredients, especially the eggs and butter/baking spread, is key to a smooth batter and a light, even bake.
- Can I add a buttercream frosting instead? Absolutely. For a simple lemon buttercream, beat 125g of softened butter with 250g of sifted icing sugar and the juice of one lemon until light and fluffy. Frost the cupcakes once they are completely cool.
- How do I know when the cupcakes are perfectly cooked? The “spring back” test is the most reliable. Gently press the top of a cupcake with your fingertip; if it springs back into place, it’s ready. If an indent remains, it needs another minute or two in the oven.
What To Serve With Lemon Drizzle Cupcakes
These zesty and sweet cupcakes are a classic for a reason and are perfect on their own, especially with:
- A hot cup of Earl Grey or English Breakfast tea.
- A simple cup of black coffee.
How To Store Lemon Drizzle Cupcakes
Store: The cupcakes will keep beautifully in an airtight container at room temperature for up to 3 days. Do not store them in the refrigerator, as this can cause the sponge to become hard and dry.
Lemon Drizzle Cupcakes Nutrition Facts
- Calories: ~300 kcal per cupcake
- Protein: 3g
- Fat: 15g
- Carbohydrates: 40g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have self-raising flour, use 125g of plain flour and increase the baking powder to 2 level teaspoons in total.
Caster sugar has finer crystals, which dissolve more easily into the cake batter for a smoother texture. Granulated sugar has larger crystals, which is why it’s perfect for the drizzle, as it provides that signature crunchy topping.
Yes, these cupcakes freeze very well. Once completely cool, place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature.
Mary Berry Lemon Drizzle Cupcakes Recipe
Description
Classic, moist, and intensely zesty lemon cupcakes made with Mary Berry’s simple all-in-one method, finished with a signature crunchy lemon sugar drizzle.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with paper cases.
- Combine all cupcake ingredients in a large bowl and beat with an electric mixer for 1-2 minutes until smooth.
- Divide the batter evenly between the 12 paper cases.
- Bake for 20-25 minutes, until golden and springy to the touch.
- While the cupcakes bake, mix the granulated sugar and lemon juice together for the drizzle.
- As soon as the cupcakes are out of the oven, poke holes in the top of each and spoon the drizzle over the hot cupcakes.
- Let the cupcakes cool completely in the tin.
Notes
- The all-in-one method makes the cupcake batter quick, easy, and foolproof.
- Pouring the drizzle over the hot cupcakes is essential for the crunchy topping and moist sponge.
- Store in an airtight container at room temperature for the best texture.
- For an extra treat, you can fill the cooled cupcakes with a dollop of lemon curd.
