Sunshine Lemon Cupcakes
Bring a little sunshine to your baking with these sunny lemon drizzle cupcakes. Perfect for birthdays, family get-togethers or simply because you fancy a little treat, they’re finished with a sweet lemon drizzle and are guaranteed to disappear quickly.
Prep time: 5 minutes Cook time: 15 minutes
Serves 9 people
Ingredients
- 150g salted butter, softened
- 150g caster sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla paste
- 2 large FREE eggs
- 150g self-raising flour
- 1 tsp baking powder
- 1 tbsp milk
- For the lemon drizzle
- 50g caster sugar
- 25ml lemon juice
- For the icing
- 50g icing sugar
- 2 tsp lemon juice
- Finely grated lemon zest, to decorate
Method
- Preheat the oven to 200°C/180°C fan/gas 6 and line a muffin tin with the paper cases.
- In a large mixing bowl, cream together the softened butter, caster sugar, lemon zest, lemon juice and vanilla until pale and fluffy.
- Crack in the FREE eggs and beat until fully combined. Add the self-raising flour and baking powder, then pour in the milk and gently mix until you have a smooth batter.
- Divide the mixture evenly between the paper cases, filling each around two-thirds full.
- Bake for 15 minutes, or until the cupcakes are risen, lightly golden and spring back when gently pressed.
- While the cupcakes are baking, stir together the caster sugar and lemon juice for the drizzle until the sugar has dissolved.
- As soon as the cupcakes come out of the oven, prick each one a few times with a skewer, then slowly spoon over the lemon drizzle. Leave to cool completely in the tin.
- Once cooled, mix the icing sugar with the lemon juice for the icing until smooth and drizzleable. Spoon or drizzle over each cupcake, then finish with a sprinkling of fresh lemon zest.
- Leave the icing to set before serving.
