• 250g pack of butter, softened

  • 250g caster sugar

  • 3 eggs, lightly beaten

  • 250g self-raising flour

  • 3 lemons in total

  • (Zest of 2 lemons

  • Juice from 1 lemon)

  • Drizzle:

  • Juice from 2 lemons

  • Zest from 1 lemon

  • 150g caster sugar

Lemon drizzle cupcakes

Prep: 25 mins

Cook: 30 mins




Before you start:

Wash hands
Put on apron
Tie hair back


  1. Heat oven to 160C/140C fan/gas 3.

  2. Line a muffin tin with 12 muffin cases.

  3. Cream the butter and sugar until pale and creamy.

  4. Add the eggs and mix well. Mix in the lemon juice and zest.

  5. Fold in the flour.

  6. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.

  7. Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer.

  8. Pour remaining lemon juice over 150g sugar and zest of 1 lemon, and immediately spoon over the cakes. Leave to cool.

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Ronald Hill Grove, Leigh-on-Sea, Essex, SS9 2JB ~ 01702 478593 ~
                  Part of the Portico Academy Trust - opening doors, unlocking potential -
                  59 Ronald Hill Grove, Leigh-On-Sea, Essex, SS9 2JB - 01702 987890