Mary Berry Lemon Drizzle Cupcakes Recipe
Love light, fluffy cupcakes with tangy lemon flavor? Mary Berry Lemon Drizzle Cupcakes Recipe are perfect for you!
Equipment
- 12-hole muffin tin
- Paper cupcake cases
- Electric mixer
- Two mixing bowls
- Fine grater
- Sharp knife
- Small saucepan
- Skewer
Ingredients
- 175 g softened butter
- 175 g caster sugar
- 3 large eggs
- 175 g self-raising flour
- Zest from 2 large unwaxed lemons
- 2 tablespoons of fresh lemon juice
- 85 g granulated sugar
Instructions
- First, preheat your oven to 180°C (160°C fan).
- Line your muffin tin with paper cases carefully.
- This prevents sticking and ensures easy cleanup later.
- Beat butter and sugar until light and fluffy.
- This takes about 3 minutes with electric mixer.
- Add eggs one at a time while mixing.
- The mixture should look smooth and creamy now.
- Gently fold in the self-raising flour carefully.
- Don't overmix or cupcakes become dense and heavy.
- Stir in lemon zest and juice until combined.
- The batter should smell wonderfully citrusy and fresh.
- Divide batter evenly among the 12 cases.
- Fill each about two-thirds full for best results.
- Bake for 18-20 minutes until golden brown.
- A skewer inserted should come out completely clean.
- While cupcakes bake, prepare your drizzle topping.
- Mix granulated sugar with lemon juice in saucepan.
- Heat gently until sugar dissolves into clear syrup.
- Poke holes in warm cupcakes with skewer.
- Spoon the lemon drizzle over each one generously.
- The syrup soaks in creating that signature taste.
- Let them cool before serving to guests happily.
Notes
- Use room temperature ingredients for better mixing results.
- Fresh lemon juice gives superior flavor than bottled versions.
- Don't skip the zest as it adds intensity.
- Apply drizzle while cupcakes are still slightly warm.
- This helps the syrup soak in much better.
- Store in an airtight container for up to 3 days.
- They actually taste even better the next day!
- For extra decoration, add thin lemon slices on top.