Lemon Drizzle Cupcakes
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp lemon zest
2 tbsp fresh lemon juice
½ cup buttermilk
1 tsp vanilla extract
For the Lemon Drizzle:
¼ cup fresh lemon juice
¼ cup powdered sugar
For the Frosting:
1 cup unsalted butter, softened
2 ½ cups powdered sugar
2 tbsp lemon juice
1 tsp vanilla extract
1-2 tbsp heavy cream (if needed for consistency)
For the Lemon Drizzle Topping:
¼ cup lemon curd
1 tbsp water
Instructions
1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well.
Stir in lemon zest, lemon juice, and vanilla extract.
Alternately add flour mixture and buttermilk, mixing until combined.
Fill each cupcake liner ¾ full and bake for 18-20 minutes.
Let cupcakes cool completely.
2. Make the Lemon Drizzle
Mix lemon juice and powdered sugar in a small bowl.
While cupcakes are still warm, poke small holes on top with a fork or toothpick and spoon the drizzle over each cupcake.
3. Make the Frosting
Beat butter until smooth.
Add powdered sugar gradually, mixing until fluffy.
Mix in lemon juice and vanilla extract. Add heavy cream if needed.
4. Decorate the Cupcakes
Pipe frosting onto cooled cupcakes.
Mix lemon curd and water, then drizzle over the frosting.
🍋 Enjoy these tangy, sweet, and fluffy cupcakes!