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Mary Berry Lemon Drizzle Cupcakes

Mary Berry Lemon Drizzle Cupcakes

Mary Berry's lemon drizzle cupcakes are light, zingy, and finished with a sharp lemon drizzle that soaks right through the sponge.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: British
Calories: 225
Ingredients Method Notes

Ingredients
  

  • Lemon Sponge:
  • 175 g unsalted butter softened
  • 175 g caster sugar
  • 3 large eggs room temperature
  • 175 g self-raising flour sifted
  • 1 tsp baking powder
  • Zest of 2 large unwaxed lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • Lemon Drizzle:
  • Juice of 2 large lemons about 6 tbsp
  • 100 g granulated sugar
  • Lemon Buttercream optional:
  • 150 g unsalted butter softened
  • 300 g icing sugar sifted
  • Zest of 1 unwaxed lemon
  • 2 –3 tbsp fresh lemon juice
  • Yellow gel food colouring optional
  • Decoration:
  • Lemon zest curls
  • Candied lemon slices or edible yellow sugar crystals

Method
 

  1. Zest and juice all lemons. Mix lemon juice and granulated sugar for drizzle in a small bowl. Set aside.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cupcake cases.
  3. Place butter, caster sugar, eggs, flour, baking powder, lemon zest, lemon juice, and vanilla in a large bowl. Beat with electric whisk for 2–3 minutes until smooth and pale. Add milk and beat briefly.
  4. Fill cupcake cases two-thirds full using an ice cream scoop or large spoon.
  5. Bake for 18–20 minutes until golden, risen, and a skewer comes out clean.
  6. Immediately poke 6–8 holes in each warm cupcake with a skewer. Spoon drizzle evenly over each one. Leave in tin 15 minutes, then cool completely on a wire rack.
  7. For buttercream: beat butter alone 3–4 minutes until pale. Add icing sugar in two batches. Add lemon zest, juice, and food colouring if using. Beat until smooth.
  8. Pipe or spread buttercream on cooled cupcakes. Decorate with lemon zest and candied lemon.

Notes

Use granulated sugar for the drizzle — not caster — for the best crystallised crust.
Apply drizzle immediately to warm cupcakes straight from the oven — do not wait.
Fill cases two-thirds full only for perfectly domed cupcakes.
Always use fresh lemons — not bottled juice.
Store in an airtight container for up to 3 days at room temperature.
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