Zesty Lemon Drizzle Cupcakes

Autumn is the perfect season for a bit of  weekend baking, and these lemon drizzle cupcakes certainly don't disappoint! Soft, lemony sponge topped with a zesty sugar drizzle - these cupcakes are an ideal pick me up on a rainy Sunday with a cup of tea.
As with all my recipes these are dairy free, however you can easily just use a regular butter spread if you prefer.

Ingredients for 12:

  • 6oz dairy free butter 
  • 6oz granulated or caster sugar 
  • 3 eggs 
  • zest of 2 lemons 
  • juice of 1 lemon
  • 7oz self raising flour 

For the topping:

  • 3 oz granulated or caster sugar 
  • juice of 2 lemons 
  • zest of 1 lemon 

1. Cream the butter and sugar together until pale and fluffy 
2. Beat in the eggs one at a time until combined
3. Beat in the lemon juice and lemon zest
4. Gently fold in the flour until a smooth cake mix formed
5. Divide between cases, and bake in a preheated oven at 180 degrees for around 20-25 mins
6. Whilst baking, mix the sugar, lemon juice and zest ready for the drizzle 
7. When the cakes are hot out of the oven, use a skewer to poke holes all over the top and spoon over the drizzle. Leave to cool and enjoy

Will you be whipping up a batch of these zesty lemon drizzle cupcakes? 

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