Lemon drizzle cupcakes

lemon drizzle cupcakes, lemon drizzle cake recipe, lemon cupcake recipe, lemon drizzle cake, lemon cake recipe, easy family food from daisies and pie

These lemon drizzle cupcakes are just too good! Moist, light, deliciously lemony and really easy to make too.

They’re the perfect size for adding to a little afternoon tea spread alongside some freshly baked scones and finger sandwiches.

Lemon drizzle cupcakes

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: Serves 12

Lemon drizzle cupcakes

Easy peasy lemon cakes.


  • 125g butter
  • 125g caster sugar
  • 2 eggs beaten
  • zest of a lemon
  • 125g self raising flour
  • juice of 2 lemons
  • 50g caster sugar


  1. Heat the oven to 180C
  2. Mix together the butter and caster sugar until fluffy and light. Slowly add the beaten egg and combine.
  3. Add the lemon zest and self raising flour and stir gently to combine.
  4. Divide the cake batter between the cake cases.
  5. Bake in the oven for around 12 minutes until light brown.
  6. Whilst the cakes are baking gently warm the lemon juice and sugar over a low heat until the sugar is dissolved.
  7. Once the cakes are out of the oven prick small holes into the tops of them with a cocktail stick and pour over the lemon drizzle.
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Make it your way…

  • Switch the lemons for oranges and turn them into orange drizzle cupcakes.

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