These perfect lemon drizzle cupcakes are just as sunny and cheerful as my Lemon Drizzle Cake, except I've adapted the recipe to be even easier and softer than ever. After baking, poke each cupcake with lots of holes and brush with a simple lemon drizzle that will pool in the holes for extra lemon flavor. Top them off with lemon-zested buttercream and serve for a bite-sized treat lemon lovers will rave about!
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Equipment Checklist
You don't need a lot of fancy tools or equipment for this recipe, but these are essential.
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These are essential. It's best to purchase a high quality brand that will last for years.
These paper cupcake cases make these lemon cupcakes easy to hold and serve.
Stand mixer with a paddle attachment
This is the best way to prepare the cupcake batter and the frosting.
18 inch Disposable Frosting Bag
I like to keep a stash of these in the pantry for piping and decorating.
Why This is The Best Lemon Drizzle Cupcakes Recipe
- Ready right away - Unlike most of my cakes that need to chill overnight, this lemon drizzle cupcake recipe is ready to serve as soon as the cupcakes are cooled and frosted! You can even make them at the last minute.
- Tons of fresh lemon flavor - Lemon drizzle cakes are made by poking holes into freshly baked cupcakes, then adding a beautiful lemon glaze. This concentrated lemony flavor soaks into those holes, so you get a super moist and brightly flavored glaze in every bite. The lemon buttercream truly takes it over the top!
- Made with the reverse creaming method - This cake mixing method is easier and more reliable than the traditional creaming method, making these lemon drizzle cupcakes the perfect choice for even less-experienced bakers. You'll get a moist yet fluffy cupcake every time!
Ingredients
This recipe is an adaptation of my bakery-tested Lemon Drizzle Cake, which was a crowd-favorite at Amycakes Bakery. This new version uses the reverse creaming method, which requires you to mix the dry ingredients with the softened butter before you add the wet ingredients. This is different than most cake recipes, so be sure to read the full recipe card before you start baking!
Dry Ingredients
- All purpose flour
- Instant Clearjel
- Baking powder
- Baking soda
- Salt
- Sugar
The salted butter will be whipped into the flour mixture before you add the wet ingredients, so the butter must be fully softened.
Wet Ingredients
My specialty is moist cakes, and this cupcake recipe is no exception. The buttermilk, vegetable oil, butter, and Instant Clearjel in this recipe will add lots of moisture (and flavor) without the cupcakes becoming too wet.
- Buttermilk
- Vanilla extract
- Lemon extract
- Vegetable oil
- Lemon zest
- Egg & egg whites
- Fresh lemon juice
For the lemon-zested buttercream, start with my vanilla bakery buttercream frosting, then add lemon zest and lemon extract.
To get the classic drizzle flavor, mix lemon juice and powdered sugar together and brush it onto the warm cupcakes.
Baker's Tip
For decoration, add fresh lemon zest and/or a dried lemon slice on top.
Step by Step Video
If you'd prefer to watch instead of read, here's the video of me making the Lemon Drizzle Cupcakes. You can also watch it on my Youtube Channel.
Variations
If desired, this recipe can be safely doubled for a larger batch (approximately 38 cupcakes). To adjust the measurements, use the 2x button on the recipe card.
You can also use the cake batter to make a larger cake instead of cupcakes. A 2x batch can be prepared in a half-sheet pan and cut into rounds, just like my Lemon Drizzle Layer Cake.
- Add a lemon curd filling to make these cupcakes taste more like my Lemon Curd Cake.
- For a tangier flavor, use my cream cheese frosting instead.
- Pipe a dollop of raspberry compote into the center of each cupcake for a summery raspberry-lemon flavor combination.
Storage
These perfect lemon drizzle cupcakes can be stored in an airtight container at room temperature for up to 24 hours. After that, they should be refrigerated or stored in the freezer for 3-5 months.
Pro Tip
Due to their high moisture content, the cupcakes will have the best texture at room temperature. Remove them from the fridge 30 minutes to an hour before serving.
Key Recipe Notes
- Instead of poking holes with a knife, use a metal skewer. Avoid forks, as the prongs are too close together, and it may cause your moist cupcake to break apart.
- You can use a hand mixer, but the paddle attachment is ideal for pressing the salted butter into the dry ingredients. A stand mixer will also make it much easier to get a really light, fluffy buttercream.
- Use an ice cream scoop or measuring cup to add a consistent amount of batter to each cupcake tin.
- For the best flavor, use salted butter, not unsalted butter. It makes a big difference!
Related Recipes
Looking for other recipes like this? Try these:
If you love citrus flavors like these lemon drizzle cupcakes, be sure to try my Orange Almond Cake as well! Like these cupcakes, it's full of bright citrus flavors and fits in wonderfully during every season of the year.
Subscribe for email updates to see all of my moist and delicious bakery recipes! I'd love to see photos of your bakes, too. Tag @amycakesbakes on your favorite social media platform. Happy Baking!
Thanks for Reading.Ā ā¤ļø
š Recipe & Step-by-Step Instructions
Lemon Drizzle Cupcakes
Equipment
Ingredients
Dry Ingredients
- 233 grams (1 Ā¾ cups) All-Purpose Flour ((I use Gold Medal))
- 2 Tablespoon Instant Clearjel (*Please make sure it is labeled as INSTANT)
- 1 Ā½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- Ā¾ teaspoon Salt
- 225 grams (1 cup + 2 Tablespoons) Sugar
Butter
- Ā¾ stick (3 ounces) Salted Butter (soft to the touch)
Wet Ingredients
- Ā¾ cup Buttermilk
- 1 Ā½ teaspoons Vanilla Extract
- 2 t Lemon Extract
- Ā¼ cup + 2 Tablespoons Vegetable Oil
- zest of 2 lemons (reserve the juice)
- 1 large egg
- 2 egg whites
- Ā¼ cup fresh lemon Juice
Lemon-Zested Buttercream
- 1 x batch prepared Vanilla Bakery Buttercream Frosting
- zest of 1 lemon
- 1 Ā½ t lemon extract
Lemon Drizzle
- 3 T lemon juice
- 131 grams powdered sugar
Video
Instructions
Make the Lemon Drizzle Cupcakes
- Preheat Oven to 325 degrees. Line Ā¼ Sheet pan with parchment paper, and then lightly spray the bottom (on top of the parchment) and sides of the sheet pan with cooking spray.
- Combine and whisk together the first 5 Wet Ingredients, but reserve the lemon juice in a separate bowl. Whisk the Eggs together in a separate small bowl and set aside.
- Sift and whisk together the Dry Ingredients, then add them with the soft-to-the-touch salted butter to the bowl of a stand mixer. (Or use a large bowl and an electric mixer).
- With a stand mixer (preferred) or handheld mixer on low speed, blend the dry ingredients and softened butter until it has a sand-like texture, scraping the sides of the bowl as needed. Make sure there are no large lumps of butter--it should look like uniform sand.
- On low speed, slowly pour in the Wet ingredients until it is well combined, then slowly pour in the fresh lemon juice while the mixer is on low. Scrape sides of the bowl as needed. Turn the mixer up to medium, and beat until the batter is smooth.
- Use aĀ 2-oz scoopĀ (Ā¼ cup) to divide your batter into around 19 standard-sized cupcakes with greaseproof cupcake liners. Start by baking at 350 degrees for 10 minutes, then turn the oven down to 300 degrees for an additional 8-10 minutes until they pass the toothpick test.
Make the Lemon Glaze and Drizzle the Cupcakes
- While the cake bakes, whisk theĀ Lemon Glaze Drizzle IngredientsĀ together until smooth.
- With a sharp paring knife, repeatedly poke the baked cupcakes all the way through to the bottom of the cake about Ā¼ inch - Ā½ inch apart.
- Drizzle or brush the glaze over the hot cupcakes with a silicone pastry brush or spoon and quickly spread it evenly (I prefer to use a silicone pastry brush to spread it evenly). The glaze will soak into the hot cupcakes. Allow them to cool completely before frosting.
Prepare the Lemon Zested Buttercream and Frost the Cupcakes
- Prepare the creamy vanilla bakery buttercream according to the recipe instructions, then blend in the zest of 1 large lemon and 1 Ā½ t pure lemon extract.
- Frost the cupcake with an icing spatula or aĀ disposable piping bagĀ andĀ 1M star tip, then top with dried or candy lemon slices. Enjoy!
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