Lemon Drizzle Cupcakes
Mini lemon drizzle cakes with a lemon sugar topping and icing.
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Servings: 12 cupcakes
Calories: 310kcal
Ingredients
Cupcakes:
- 190 g Softened butter
- 190 g Caster sugar
- 3 Medium Eggs
- 190 g Self-raising flour
- Zest 2 Lemons
Lemon sugar drizzle:
- Juice of 1 Lemon
- 4 Tablespoons Caster sugar
Icing:
- 125 g Icing sugar
- 1 Tablespoon Lemon juice
Instructions
Cupcakes:
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases.
- In a large bowl, cream together the butter and sugar until soft and fluffy.
- Mix in the flour and the eggs, a little bit at a time, until you have a smooth, thick cake batter. Then stir in the lemon zest.
- Divide the batter between your 12 cases and bake for 20-25 minutes until a toothpick comes out clean. While the cupcakes are baking, prepare the lemon sugar drizzle.
Lemon sugar drizzle:
- Squeeze all of the juice out of the lemon and mix it with the sugar. Brush this mixture onto the cupcakes as soon as they come out of the oven, while they're still hot. Then transfer them to a wire rack to cool completely.
Icing:
- Mix the icing sugar and lemon juice together until smooth and runny. Use a piping bag or teaspoon to drizzle some icing onto each cupcake.
- Allow the icing to harden then enjoy!
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Add a splash of milk to loosen the cake mix if needed.
Nutrition
Serving: 1cupcake | Calories: 310kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 19mg | Fiber: 1g | Sugar: 31g