Mary Berry Lemon Drizzle Cupcakes Recipe

These lemon drizzle cupcakes are a bright, buttery twist on the classic British lemon drizzle cake, scaled down into perfectly portioned little bakes. The sponge is soft and tender with plenty of lemon zest, then each cupcake is soaked with a sharp-sweet lemon syrup for that signature sticky finish. It’s an easy, dependable recipe that suits beginners, yet still feels special enough for guests. Total time is about 45 minutes, including cooling and drizzling.

Ingredients

For the lemon cupcakes

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, at room temperature
• 175g self-raising flour
• 1 tsp baking powder
• Finely grated zest of 2 lemons
• 1 tbsp milk
• 1/4 tsp fine salt
• 12 cupcake cases

For the lemon drizzle syrup

• 100g caster sugar
• Juice of 2 lemons (about 80 to 100ml)

For the optional lemon icing

• 150g icing sugar
• 2 to 3 tbsp lemon juice (add gradually)
• Extra lemon zest, to finish (optional)

How to Make Mary Berry Lemon Drizzle Cupcakes Recipe

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Put a shelf in the middle so the cupcakes bake evenly.
• Line the tin: Place 12 cupcake cases into a 12-hole muffin tin. A muffin tin (not a shallow bun tray) helps them rise with a nice shape.

Mix the cupcake batter

• Cream butter and sugar: Beat the softened butter and caster sugar together for 2 to 3 minutes until paler and fluffy. This is what gives you a light sponge.
• Add eggs gradually: Beat in the eggs one at a time. If the mixture looks like it might curdle, add a spoonful of the flour and keep mixing.
• Stir in lemon zest: Mix in the finely grated lemon zest so it’s evenly distributed through the batter.
• Add dry ingredients and milk: Add the self-raising flour, baking powder, and salt. Pour in the milk, then mix gently just until you have a smooth batter. Stop as soon as it’s combined to keep the cupcakes tender.

Bake the cupcakes

• Fill the cases: Divide the batter between the 12 cases, filling each about two-thirds full. An ice cream scoop makes this quick and tidy.
• Bake: Bake for 16 to 20 minutes, until risen, lightly golden, and springy when gently pressed on top. A toothpick inserted into the centre should come out clean.

Cool and make the lemon drizzle

• Cool briefly: Leave the cupcakes in the tin for 5 minutes, then lift them out and place on a wire rack.
• Make the drizzle syrup: Put the lemon juice and caster sugar in a small saucepan over low heat. Stir for 1 to 2 minutes until the sugar has dissolved. You want it warm and glossy, not boiling away.
• Soak the cupcakes: While the cupcakes are still warm (not piping hot), prick each one several times with a skewer. Spoon the warm syrup over slowly, letting it sink in before adding more.

Finish (optional icing)

• Cool completely: Let the cupcakes cool fully before icing, otherwise it will melt and slide off.
• Mix and top: Mix the icing sugar with 2 tbsp lemon juice, then add more a teaspoon at a time until it’s thick but spoonable. Spoon over the tops and finish with a pinch of lemon zest if you like.

Tips

Why did my cupcakes sink in the middle?

Most often, it’s either underbaking or opening the oven door too early. Bake until the tops spring back when pressed lightly, and try not to open the door until the 16-minute mark.

How do I stop the mixture curdling when I add the eggs?

Make sure your eggs are at room temperature, and add them gradually. If it still looks a little split, beat in a spoonful of the measured flour and it will come back together once the dry ingredients are added.

How do I get the drizzle to soak in properly?

Drizzle works best on warm cakes. Prick each cupcake well, then spoon the syrup on slowly in a few rounds so it has time to absorb instead of running off the sides.

How can I make the lemon flavour stronger without making them sour?

Add more zest rather than more juice. Lemon zest gives a big, fragrant flavour without altering the batter’s texture.

Serving Suggestions

• Serve with a cup of tea and a bowl of fresh berries.
• Pair with lightly sweetened whipped cream for a simple dessert plate.
• Add a few raspberries on top of the icing for a pretty finish.
• Pack into lunchboxes (skip the icing if you want them less messy).

Storage

Room temperature

Store in an airtight container for up to 3 days. If you’ve iced them, keep them in a single layer so the tops stay neat.

Refrigerator

You can refrigerate them for up to 5 days, but the sponge will firm up a little. Bring to room temperature for 30 to 60 minutes before serving for the best texture.

Freezing

Freeze un-iced cupcakes for up to 3 months. Wrap well, then thaw at room temperature (still wrapped) to avoid condensation making the tops sticky. Add the drizzle and icing after thawing for the freshest finish.

Nutrition

• Calories: 325 kcal
• Carbohydrates: 48g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Sodium: 180mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs