Welcome to the Lemon Drizzle Cup Cake Recipe Lemon Drizzle Cupcakes are the perfect summer dessert! Made with fresh lemons and a light lemon glaze, these cupcakes are moist, fluffy, and full of flavor. This recipe is easy to follow and yields delicious results every time.
Whether you’re entertaining guests or simply satisfying your own sweet tooth, Lemon Drizzle Cupcakes are sure to please.
There’s nothing quite like a freshly baked cupcake, and this lemon drizzle recipe is the perfect way to enjoy a classic flavor with a zesty twist. The moist and fluffy cake is infused with fresh lemon juice and zest, and then topped with a tart and sweet lemon glaze. These cupcakes are perfect for any occasion – from an afternoon snack to a special dessert.
And they’re so easy to make, you’ll be tempted to bake them every day!
Lemon Drizzle Cake Bakealong | Cupcake Jemma Classics
How Do You Make Mary Berry Lemon Cupcakes?
To make Mary Berry lemon cupcakes, you will need: -1 1/2 cups (300g) self-raising flour -1/2 cup (100g) butter, softened
-3/4 cup (150g) caster sugar -2 eggs, beaten -1 tablespoon milk
-Finely grated zest of 2 lemons For the lemon buttercream icing: -6 tablespoons (90g) butter, softened
-1 3/4 cups (350g) icing sugar, sifted -Finely grated zest and juice of 1 lemon Preheat the oven to 350F degrees.
Line a 12 hole muffin tin with paper cases. Sift the flour into a large bowl. Add the butter and rub in with your fingertips until it resembles breadcrumbs.
Stir in the sugar then beat in the eggs and milk until smooth. Add the lemon zest and mix well. Divide mixture evenly between cases and bake for 20 minutes or until golden brown and cooked through when tested with a skewer.
Allow to cool on wire rack completely before decorating. To make Lemon Buttercream Icing: Beat together all ingredients until light an fluffy. If too thick add a little more lemon juice, if too thin add a little more sifted icing sugar until desired consistency is achieved.
Can I Freeze Lemon Drizzle Cupcakes?
When it comes to freezing cupcakes, there are a few things you need to keep in mind. First, cupcakes with frosting or filling can be more difficult to freeze and thaw without the quality being affected. Second, if you’re planning on freezing unfrosted cupcakes, make sure they’re completely cooled before putting them in the freezer.
Otherwise, they could end up sticking together.
Assuming your lemon drizzle cupcakes are unfrosted and cooled, here’s how you can go about freezing them: Place the cupcakes on a baking sheet or plate lined with parchment paper and put them in the freezer for an hour or until they’re frozen solid. Once frozen, transfer the cupcakes to a freezer-safe container or bag.
When you’re ready to eat them, thaw the cupcakes overnight in the fridge and then add your desired frosting or filling (if using).
Keep in mind that frozen cupcakes will only last for about 2-3 months before starting to lose their freshness. So if you have a large batch of lemon drizzle cupcakes that you won’t be able to eat within that time frame, it’s best to freeze them in smaller portions so you can enjoy them at their peak flavor.
What Makes a Moist Cupcake?
There are a few key things that make a moist cupcake. First, you want to make sure your ingredients are fresh. This means using fresh eggs, butter, and milk.
You also want to use quality baking powder and vanilla extract.
Second, you want to avoid over-mixing the batter. Over-mixing can cause the cupcakes to be tough and dry.
Just mix until the ingredients are combined – don’t worry about getting too much air into the batter.
Third, you want to bake the cupcakes at the correct temperature. Make sure your oven is preheated before adding the cupcakes, and don’t open the door while they’re baking or they’ll deflate and become dry.
Finally, once they’re out of the oven, don’t forget to add a simple syrup or glaze while they’re still warm. This will help lock in moisture and keep them from drying out as they cool down.
What Makes a Cupcake Light And Fluffy?
There are a few things that go into making a cupcake light and fluffy. The first is the flour. A good cupcake recipe will use a lighter flour, like cake flour, which has been finely milled and has a lower protein content than all-purpose flour.
This results in a more tender crumb.
Another key ingredient is leavening. This can be in the form of baking soda, baking powder, or even cream of tartar.
These ingredients help to produce carbon dioxide gas, which gets trapped in the batter and helps the cupcakes to rise as they bake. Be sure to use fresh leavening agents for the best results.
Finally, fat also plays a role in making cupcakes light and fluffy.
Butter or oil adds moisture and tenderness to the cake. But too much fat can make your cupcakes dense, so be sure to measure carefully.
Credit: www.janespatisserie.com
Lemon Drizzle Cake Recipe
Lemon Drizzle Cake Recipe
Ingredients:
1 lb.
(2 cups) unsalted butter, softened to room temperature
2½ cups granulated sugar, divided
4 large eggs, at room temperature
1 tablespoon grated lemon zest (about 2 lemons)
3 cups all-purpose flour, sifted
¼ teaspoon baking powder
¼ teaspoon baking soda
1 cup well-shaken buttermilk*, at room temperature (see note below) For the Lemon Syrup:
⅔ cup freshly squeezed lemon juice (from about 3 lemons) For the Lemon Icing: 1 lb.
confectioners’ sugar, sifted (about 4 cups) 1-2 tablespoons freshly squeezed lemon juice Directions: Preheat oven to 350F degrees. Grease and flour two 8 or 9-inch round cake pans. Make sure to tap out the excess flour.
Set aside. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy – about 1 minute. Add 2 cups granulated sugar and beat until light in color and fluffy – about 5 full minutes on medium speed, scraping down the bowl as needed.
With mixer still running on low speed, add eggs one at a time until each is fully incorporated before adding the next; scrape down sides of bowl as needed. Add lemon zest and mix just until combined – don’t overmix! In a separate bowl whisk together flour, baking powder and baking soda; set aside. Alternate adding dry ingredients and buttermilk to batter beginning & ending with dry ingredients; mix each addition just until combined – don’t overmix! Divide batter evenly among prepared pans; smooth out tops with a rubber spatula if necessary then bake for 28-32 minutes or until a toothpick inserted into center comes out clean or with just a few moist crumbs attached; don’t overbake! Allow cakes to cool in pans for 10 minutes then run a knife around edges of pan(s), cover top(s) with an upside down plate then carefully invert onto plate(s); allow to cool completely before moving onto next step…
Extra Moist Lemon Cupcakes
When it comes to cupcakes, there are few flavors as classic and beloved as lemon. These Extra Moist Lemon Cupcakes are the perfect balance of sweet and tart, and they’re incredibly moist and fluffy. The secret to their deliciousness is in the use of buttermilk and oil in the batter, which gives them an ultra-moist texture.
These cupcakes are also super easy to make. The batter comes together quickly and only requires a bowl and a spoon – no electric mixer needed! Just be sure to let the cupcakes cool completely before frosting them, otherwise the frosting will melt right off.
These Extra Moist Lemon Cupcakes are perfect for any occasion, from birthday parties to picnics to potlucks. They’re always a hit, so be sure to make extras – they’ll go fast!
Lemon Drizzle Cupcakes With Oil
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Lemon drizzle cupcakes are a delicious and easy dessert to make. They are perfect for any occasion, and can be made in just a few simple steps.
To make lemon drizzle cupcakes, you will need:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar, divided
2 teaspoons grated lemon zest
4 large eggs, at room temperature
1/3 cup freshly squeezed lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Conclusion
This recipe is for delicious lemon drizzle cupcakes! The cake is light and fluffy, with a tart lemony flavor. The icing is sweet and tangy, with a lovely lemon scent.
These cupcakes are perfect for a summer party or picnic.
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