Lemon Drizzle Cupcakes are irresistibly moist and tangy, topped with a sweet lemon glaze that will leave your taste buds craving for more.
Lemon Drizzle Cupcakes are a delightful treat that combines the vibrant and tangy flavor of lemons with the fluffy and moist texture of cupcakes. These cupcakes- are a perfect balance of sweet and citrusy, making them an irresistible choice for any dessert lover.
The inviting aroma of freshly baked Lemon Drizzle Cupcakes fills the air as they come out of the oven. The velvety, golden batter rises to create a light and airy cake, while a subtle hint of lemon zest adds a refreshing twist to every bite.
But it’s not just their tantalizing taste that makes these cupcakes special. The charming appearance instantly uplifts the mood with their cheerful yellow hue and delicate drizzle of glaze cascading down the sides. They are a feast for the eyes, tempting you to grab one and take a moment to savor the citrus-infused delight.
Whether enjoyed at afternoon tea gatherings, birthday parties, or simply as a self-indulgent treat, Lemon Drizzle Cupcakes are a surefire way to brighten up any occasion. So go ahead, let your taste buds be captivated by the zesty essence of lemons and experience the sheer bliss of these heavenly confections.
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INGREDIENTS YOU NEED
Cupcake:
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk of choice
Lemon Frosting:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1/4 cup lemon juice
- 1/4 tsp salt
- lemon curd for drizzling
Instructions To Make Lemon Drizzle Cupcakes
Cupcakes:
- Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
- Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
- Add in your eggs one at a time, and then mix in your vanilla extract.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don’t overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting:
- In a bowl using an electric mixer, cream your butter.
- Slowly add in your powdered sugar, then mix in your lemon juice and salt.
- If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes.
- Drizzle with lemon curd and enjoy!
Lemon Drizzle Cupcakes
Ingredients
Cupcake:
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk of choice
Lemon Frosting:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1/4 cup lemon juice
- 1/4 tsp salt
- lemon curd for drizzling
Instructions
Cupcakes:
- Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
- Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
- Add in your eggs one at a time, and then mix in your vanilla extract.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting:
- In a bowl using an electric mixer, cream your butter.
- Slowly add in your powdered sugar, then mix in your lemon juice and salt.
- If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes.
- Drizzle with lemon curd and enjoy!
Nutrition
Frequently Asked Questions About Lemon Drizzle Cupcakes
Yes, freeze the unfrosted cupcakes in an airtight container. I would wait until they are ready to serve to frost.
Store in an airtight container at room temperature for one day, or covered in the fridge for up to 3 days. Allow to come to room temperature before serving.
More Recipes You Might Enjoy:
- Ferrero Rocher Cupcakes
- Mango Cupcakes
- Cinnamon Cupcakes
- Strawberry Crunch Cupcakes
- Nutella Cupcakes
- Gluten Free Banana Cupcakes
- Triple Chocolate Muffins
- Red Velvet Muffins
- Lemon Blueberry Cookies
- Delicious Vegan Lemon Tart
- Lemon Lime Bitters
- Gluten Free Lemon Cookies
- Keto Lemon Meringue Pie
- Gluten Free Lemon Loaf
Absolutely delicious!