Lemon Drizzle Cupcakes

These super moist lemon drizzle cupcakes are light, fluffy, and perfectly sweet. They're easy to make and have the softest crumb. Easily make them gluten-free too!

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving cupcakes

Ingredients

1 cup all-purpose flour, spooned & leveled (use this gluten-free flour if needed)
1 ½ tsp baking powder
¼ tsp salt
10 tbsp unsalted butter, room temperature
⅔ cup granulted sugar
2 large eggs, room temperature
3 tbsp milk, I love 2% or unsweetened almond milk
2 large lemons, juice of both & zest of one lemon
¼ cup powdered sugar

Instructions

Preheat the oven to 350°F and line a cupcake tin with 12 liners.
In a medium-sized mixing bowl, whisk together all the flour, baking powder, and salt. Set aside.
In a high-speed blender, blend the sugar for 30 - 45 seconds. We are making “caster” sugar. It is not necessary for these cupcakes to turn out well, but I recommend it! The sugar should look powdery, but still feel grainy when you touch it.
Add butter to a large mixing bowl or stand mixer. Beat butter for 30 - 60 seconds with an electric hand mixer or paddle attachment. Add sugar and beat again for another 30 - 60 seconds. Add the eggs and milk. Beat for 30 seconds until just combined.
Add dry ingredients in two increments, beating on medium until combined after each time. The batter will look sticky. Then, mix in the zest of one lemon and ½ Tablespoon of lemon juice.
Fill each cup with 2 Tablespoons or so of batter. I used a 2 tbsp cookie scoop - it does not look like a lot, but they really do rise pretty nicely to the top.
Bake for 18 - 20 minutes or until a toothpick comes out clean. The top should have a little dome and the edges should be golden.
While the cupcakes are baking, mix 2 tbsp of lemon juice with the powdered sugar in a small bowl and whisk to combine. You can always add more lemon juice to make the glaze thinner. It should be lemony since we are going to drizzle it over the cupcakes. Let it sit while the cupcakes bake to be sure it dissolves.

Notes

Caster Sugar: You can use regular white sugar. It’s not necessary to use caster sugar for these lemon drizzle cupcakes to turn out well, but I recommend it since it makes the cupcakes extra soft and tender.

Frosting: Classic British lemon drizzle cupcakes don’t call for icing or buttercream; however, you can add it if you want. I love this simple vanilla buttercream recipe.

Storing: For best results, store leftovers in airtight containers in the refrigerator for up to 6 days or for 5 days at room temperature. If storing in the fridge, let the cupcakes come to room temperature for 10 – 20 minutes before enjoying them.

The nutritional information below is calculated with the powdered sugar glaze on top.

Nutrition

Course Dessert, Snack

Cuisine American, British

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!