Lemon Drizzle Cupcakes

Is there anything better in the summer than a lemon dessert? I like to take full advantage of the sunny weather to make as many citrus bakes as I can, and I thought this would be a great place to start

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Buttercream

You’ve got two options when it comes to making this buttercream. You can either add lemon juice like I do, or you can use lemon extract like we do in the sponge. I find the lemon juice makes for a sharper taste, but it’s a preference thing.

If you want to use lemon extract you’ll need about 1.5tsp, and you may need slightly less icing sugar, as you’re adding less liquid as opposed to lemon juice.

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Method:

1. Preheat your oven to 170c Fan and line a cupcake tray with 12 cases

2. Cream together your caster sugar and 150g of your butter until it’s light and fluffy

3. Add your eggs and self raising flour until it’s fully incorporated (try not to over mix or you’ll have a less fluffy sponge)

4. Add your lemon extract and the zest of one lemon and fold these in, then add your mixture the the cupcake cases

5. Pop them in the oven to bake for 20-25 minutes, they should be golden on top and spring back when pressed

6. Add your remaining butter to a bowl and mix it for 1 minute to fluff it up, then gradually add your icing sugar, mixing as you go

7. Add the juice of one lemon (or 1.5tsp of lemon extract) and mix it in

8. Pipe your buttercream onto your cupcakes once cooled, and then add the zest of your other lemon over the top