Mary Berry Lemon Drizzle Cupcakes Recipe

If you love the bright, zesty flavor of a classic lemon drizzle cake, these Mary Berry Lemon Drizzle Cupcakes are a must-bake. They are soft, fluffy, and packed with fresh lemon flavor, finished with a sweet lemon drizzle that soaks into the sponge for extra moisture. This easy recipe is perfect for beginners and experienced bakers alike. From start to finish, these cupcakes take about 45 minutes, making them ideal for afternoon tea, parties, or a simple homemade treat.

Ingredients

For the Lemon Cupcakes

175g self-raising flour
175g caster sugar
175g unsalted butter, softened
3 large eggs
Zest of 1 lemon
1 tablespoon fresh lemon juice
12 cupcake cases

For the Lemon Drizzle

100g icing sugar
2 tablespoons fresh lemon juice

For Decoration

Extra lemon zest

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 cupcake cases.
Mix the cupcake batter: Place the flour, sugar, butter, eggs, lemon zest, and lemon juice into a large bowl. Beat until smooth and creamy.
Fill the cases: Divide the mixture evenly between the cupcake cases, filling each about two-thirds full.
Bake the cupcakes: Bake for 18 to 20 minutes until risen, lightly golden, and springy when touched.
Cool slightly: Leave the cupcakes in the tin for 5 minutes before transferring them to a wire rack.
Prepare the drizzle: Mix the icing sugar and lemon juice together until smooth.
Add the drizzle: Spoon the lemon drizzle over the warm cupcakes, allowing it to soak into the sponge.
Decorate and serve: Sprinkle with fresh lemon zest and leave to set before serving.

Tips for the Best Lemon Drizzle Cupcakes

How do I make the cupcakes extra moist?

Add the drizzle while the cupcakes are still warm. This allows the lemon syrup to soak into the sponge.

Can I use bottled lemon juice?

Fresh lemon juice gives a brighter flavor and works best for both the batter and drizzle.

Why are my cupcakes dense?

Overmixing can make cupcakes heavy. Mix only until the ingredients are fully combined.

How do I get a stronger lemon flavor?

Add extra lemon zest to both the batter and the topping for a more intense citrus taste.

Serving Suggestions

Serve with afternoon tea.
Enjoy with fresh berries.
Pair with coffee or hot chocolate.
Serve as part of a dessert table.
Top with whipped cream for a richer treat.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving.

Freezing

Freeze the undecorated cupcakes for up to 3 months. Defrost completely before adding the drizzle.

Nutrition

Calories: 245 kcal
Carbohydrates: 33g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Sodium: 120mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake them a day in advance and store them in an airtight container before adding the drizzle.

Can I freeze lemon drizzle cupcakes?

Yes, freeze the cupcakes without the drizzle for up to 3 months and decorate after thawing.

Can I use plain flour instead of self-raising flour?

Yes, add 2 teaspoons of baking powder to 175g plain flour.

How do I know when the cupcakes are baked?

They should be lightly golden and spring back when gently pressed in the centre.