The BEST Lemon Drizzle Cupcakes you will EVER have!

I know that a title like ‘The BEST Lemon Drizzle Cupcakes you will EVER have!’ is quite a sweeping statement however, my customers and myself have never ever had cupcakes so succulent, lemony and downright delicious so I thought I would share it with the world.


3 Large organic, free range eggs

250g Self raising flour

250g Butter or low fat spread at room temperature, I actually prefer to use Clover Light which works as a delicious yet low fat alternative to butter.

3 Lemons saving their zest and juice

400g Golden caster sugar which you will divide up into 150g and 250g.


Set the oven to 160 Degrees Celsius and line a cupcake tin with either muffin or cupcake cases, depending on how big you would like your cupcakes. To begin with, add the butter to 250g of the golden caster sugar (leaving 150g for the drizzle, once the cakes have been cooked) whisk  the sugar and butter with an electric whisk until the mixture becomes pale and smooth, this may take anywhere between 3-5 minutes. Then, add the eggs individually and mix well between each addition, to promote the maximum amount of air within the mixture, this ensures that the texture of your cakes will come out of the oven, light and fluffy. Add the flour into the mixture 1/3 at a time, mixing well between each addition, repeat this step until all of the flour has been used up. Add the juice of 1 lemon and the zest of 2 lemons and stir in well, leaving the juice of 1 lemon and the zest of 2, on the side for the penultimate step. Then whisk well, however do not over whisk as this can be detrimental to the end result. Once the mixture is even and the ingredients have been spread evenly throughout, carefully spoon the cupcake batter into the cases until they are 3/4 full, the cupcake cases will look quite full, and place them into the oven. Their cooking time is approximately 30 minutes however; I like to watch them as there is an extremely fine line between a perfectly cooked cupcake and a burnt one, so make sure you do not forget about them whilst they are in the oven. Once they have turned a deliciously brown/golden colour, then insert a skewer into the centre of each cake, if it comes out clean, then the cakes are done. When removing them from the oven, take great care and leave them to cool within the baking tin for 10 minutes.

The next part of this baking process is creating the drizzle. Add the rest of the golden caster sugar, to the rest of the lemon juice and lemon zest.  Then make holes in each cake with the skewer and pour the sugary lemony mixture over the top of each of the cakes. Remove them from the tin and then place on a cooling rack until they become cold and the sugary mixture has set and become solid. The drizzle itself is perfect if you do not want to add any more to the cupcake however, you can make a simple butter cream icing, saving a 1/3 of the drizzle mixture and adding it to the butter cream, creating a deliciously tangy butter cream to go with your perfect lemon drizzle cupcakes.

If you have any questions that you wish to ask me about this recipe or any of the other recipes you have seen on my website, then feel free to send me an email to or leave a comment for me and I will reply as soon as I can.


11 Responses to “The BEST Lemon Drizzle Cupcakes you will EVER have!”

  1. Bev

    Hi Jenny,

    could you give me any tips on stacking cup cakes ?

    I am baking these for a charity at work and would like to bake quite a few.

    kind regards


    • jennifer

      Hi Bev,

      Hope you are well. Thank you for your message. With regards to stacking cupcakes, it is quite simple… Take your cupcakes and ice them with butter cream (separately). Leave to set over night so that they don’t just squish when you stack them. Usually, I suggest leaving the iced cupcakes in a cool dry place NOT covered to help the butter cream dry out. Once they have become solid, make a hole in each cupcake using a skewer, ensure that you pierce straight through the paper cupcake liner. If you want to stack them, one on top of the other, then place the hole in the centre of each cupcake. If you would like to make them look crooked, like the logo on Jennifer’s Cakes homepage, then you need to place one hole on the left of the bottom cupcake, one hole in the centre of the middle cupcake and then finally, place one hole on the right of the final cupcake. These must be measured accurately as they can topple if not measured accurately. Once the holes have been made, place a doweling rod through the hole and insert into the cupcake below, this forms a secure structure.
      I hope this helps, but if you have any further questions, please feel free to email me to or give me a call on 07984673033.

      Let me know how it goes and would love to see some pics!!!

      Owner and Head Baker of Jennifer’s Cakes

  2. Sam

    These really are the BEST lemon cup cakes EVER. Simple and simply delicious. My 7 year old daughter and I made them for a school cake competition and they came 1st. NOT due to my baking skills, due to this fantastic recipe!! Thanks for sharing it.x

  3. Anouchka

    Hi Jennifer!
    I really want to try your recipe for a staff party. I was aiming to bake mini cupcakes, do you think it could still work?
    And could you help me out with the amount of lemon juice and lemon zest you use, because it says 3 lemons in the list of ingredients but then in the instructions, you use the zest from 4 lemons?
    Thanks in advance for your reply!
    All the best,

    • jennifer

      Hi Anouchka,
      Thank you so much for your message. 3 lemons are all you need for this recipe. Yes of course this recipe will still work with mini cupcakes, however make sure you adjust the baking time. Start with 10 to 15 minutes depending on how small the cupcakes are. Good luck! If you need any help please let me know Best,

    • jennifer

      Hi Nick,
      Sorry for the late reply, Jennifer’s Cakes has been really busy – This recipe should make between 12 and 18 cupcakes. Hope that helps. Jen

  4. Victoria

    Hi, the instructions about how much lemon juice and zest to save for the “penultimate” step is unclear. For the lemon drizzle in the last step , how much zest and juice is required ?
    Thank you
    Victoria 🙂

  5. Sylv

    These are soooooo good I make them all the time and they are very popular in my family, with this recipe I usually make about 16 cupcakes and they go very quickly xxxxx Thank you!

  6. Kay

    Hello Jennifer Thank you for your receipe which I an going to use for my afternoon tea party! I am trying to figure out how you can use 3 lemons if you require 1 lemon juice and zest of 2 lemons for each of the stage i e. cake mixture and drizzle! Also can you please tell me how I make iced lemon shreds to decorate on top. Thank you. Regards Kay


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