Mary Berry Recipes
Classic Lemon Drizzle Cupcakes
There's nothing quite like the bright, zesty flavour of lemon to lift the spirits, and these delightful cupcakes are no exception. They're wonderfully simple to make and bring a burst of sunshine to any tea-time spread.
Why You'll Love This Recipe
- Achieves a perfectly moist and tender crumb every single time.
- The balance of sweet cake and tangy lemon drizzle is simply divine.
- A wonderfully straightforward recipe, ideal for bakers of all skill levels.
Ingredients
- For the Cupcakes:
- 175g (6oz) self-raising flour
- 175g (6oz) caster sugar
- 175g (6oz) unsalted butter, softened
- 3 large eggs
- Zest of 2 large lemons
- For the Drizzle:
- 100g (3½oz) icing sugar
- Juice of 1½-2 large lemons
Equipment Needed
12-hole muffin tin • Paper cupcake cases • Large mixing bowl • Electric hand whisk or stand mixer • Sieve • Rubber spatula or large metal spoon • Small bowl • Skewer or fork • Wire cooling rack
Step-by-Step Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases. This ensures they'll be beautifully presented.
- In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light, pale, and fluffy. This is a crucial step for a light sponge, so take your time.
- Gradually beat in the eggs, one at a time, adding a tablespoon of the self-raising flour with each egg to prevent curdling. This helps to keep the mixture smooth and silky.
- Sift in the remaining self-raising flour and gently fold it into the mixture using a large metal spoon or spatula. Be careful not to overmix; we want to keep that lovely air in the batter. Stir in the lemon zest until just combined.
- Divide the mixture evenly among the 12 cupcake cases. Fill them about two-thirds full to allow for a lovely rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until the cupcakes are golden brown and spring back when lightly touched in the centre. A skewer inserted into the middle should come out clean.
- While the cupcakes are baking, prepare the lemon drizzle. Sift the icing sugar into a small bowl and gradually add the lemon juice, mixing until you have a smooth, pourable glaze. You might not need all the juice, so add it little by little.
- Once baked, remove the cupcakes from the oven and, while they are still warm in their cases, prick the tops all over with a skewer or a fork. This allows that wonderful drizzle to soak right in.
- Spoon or brush the lemon drizzle over the warm cupcakes, ensuring an even coating. As they cool, the drizzle will set to a lovely, slightly crisp finish.
- Allow the cupcakes to cool completely on a wire rack before serving. This helps the drizzle to fully set and the flavours to meld beautifully. Enjoy these perfectly zesty treats with a nice cup of tea!
How to Store \u0026 Reheat
These cupcakes are best enjoyed on the day they are baked, when the drizzle is at its most perfect. However, they will keep beautifully in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate them, as this can dry out the sponge. I wouldn't recommend freezing these once drizzled, as the texture of the drizzle can change upon thawing, becoming a little watery. But you could freeze the plain cupcakes before drizzling for up to 1 month, then thaw and drizzle fresh when ready to serve.
Mary's Secrets to Success
My 'Secrets to Success' for these wonderful Lemon Drizzle Cupcakes are quite simple, but oh so effective! Firstly, always use good quality fresh lemons – the zest and juice make all the difference. Secondly, ensure your butter is lovely and soft before you begin creaming; this is the secret to a light, airy sponge. And finally, be gentle with your folding of the flour; overmixing is the enemy of a tender crumb. Follow these, and you'll have sheer perfection every time!
Frequently Asked Questions
My cupcakes are a bit dry, what went wrong?
Oh dear! A dry cupcake often comes from overbaking or overmixing the batter. Ensure you bake them only until golden and a skewer comes out clean, and when adding the flour, fold it in very gently until just combined. Using lovely softened butter also helps keep them moist.
Can I make these into a large cake instead?
Indeed you can! This recipe would make a lovely 20cm (8-inch) round cake. You'd need to adjust the baking time to around 30-35 minutes, or until a skewer comes out clean. The drizzle quantity would remain the same, just pour it over the warm cake.
How do I get a really strong lemon flavour?
For an extra burst of lemon, you could add a tiny drop of good quality lemon extract to the cake batter, alongside the zest. And for the drizzle, always use fresh lemon juice; it makes all the difference! You can also grate a little extra zest into the drizzle itself for added punch.
My drizzle isn't setting properly, what's the trick?
The key to a perfectly set drizzle is to apply it to warm, not hot, cupcakes, and then allow them to cool completely. Also, make sure your icing sugar is sifted well to avoid lumps, and add the lemon juice gradually until it's a thick, yet pourable consistency. Too much liquid will make it too thin to set.
Can I use gluten-free flour for this recipe?
Yes, you certainly can! I would recommend using a good quality gluten-free self-raising flour blend, and perhaps adding an extra egg or a teaspoon of xanthan gum to help with the structure, as gluten-free flours can sometimes be a little more delicate. The baking time should remain similar, but keep a close eye on them.
