If you love light, zesty bakes with a sweet citrus finish, these Mary Berry lemon drizzle cupcakes are a must-try. They are soft, fluffy, and infused with fresh lemon flavor, finished with a classic drizzle that soaks beautifully into the sponge. This recipe is simple enough for beginners yet delivers bakery-quality results every time. From start to finish, you can have these delightful cupcakes ready in under an hour.
Ingredients
For the cupcakes
- 175g self-raising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp milk
For the lemon drizzle topping
- 100g icing sugar
- Juice of 2 lemons
How to Make Mary Berry Lemon Drizzle Cupcakes
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases.
- Mix the batter: In a large bowl, add the butter, caster sugar, eggs, flour, baking powder, lemon zest, and milk. Beat with an electric mixer for about 2 minutes until pale, smooth, and well combined.
- Fill the cases: Divide the mixture evenly between the cupcake cases, filling each about two-thirds full to allow space for rising.
- Bake the cupcakes: Place the tray in the oven and bake for 18–22 minutes, or until the cupcakes are golden, risen, and spring back when lightly pressed.
- Prepare the drizzle: While the cupcakes are baking, mix the icing sugar with the lemon juice until smooth and slightly runny.
- Drizzle and cool: As soon as the cupcakes come out of the oven, prick each one lightly with a skewer and spoon the lemon drizzle over the top. Allow them to cool completely in the tin so the syrup soaks in.
Tips for Perfect Lemon Drizzle Cupcakes
Why are my cupcakes dense?
This usually happens if the batter is overmixed or the butter was too cold. Make sure your butter is soft and mix just until smooth.
How do I get a strong lemon flavor?
Use fresh lemon zest and juice. Bottled juice will not give the same vibrant, natural citrus taste.
Why did my cupcakes sink?
Opening the oven door too early or underbaking can cause sinking. Always wait until they are fully set before checking.
How do I make them extra moist?
Pour the drizzle over while the cupcakes are still warm so it absorbs deeply into the sponge.
Serving Suggestions
- Serve with a cup of hot tea or coffee
- Add a light dusting of icing sugar for presentation
- Top with a swirl of lemon buttercream for extra indulgence
- Pair with fresh berries for a refreshing dessert
Storage
Room Temperature
Store in an airtight container for up to 2 days. Keep them in a cool, dry place.
Refrigerator
They can be refrigerated for up to 5 days. Bring to room temperature before serving for best texture.
Freezing
Freeze the cupcakes without drizzle for up to 3 months. Thaw at room temperature and add fresh drizzle before serving.
Nutrition
- Calories: 280 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 120mg
Note: Nutritional values are estimates and may vary based on ingredients used.
FAQs
Can I use plain flour instead of self-raising flour?
Yes, add 2 teaspoons of baking powder to plain flour to achieve similar results.
Can I make these cupcakes ahead of time?
Yes, they can be baked a day in advance and stored in an airtight container.
Can I add frosting instead of drizzle?
Absolutely, a lemon buttercream or cream cheese frosting works beautifully.
How do I know when the cupcakes are done?
They should be golden, springy to the touch, and a skewer inserted in the center should come out clean.
