Mary Berry Lemon Drizzle Cupcakes Recipe

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These Mary Berry lemon drizzle cupcakes are light, soft, and beautifully zesty, with a delicate sponge soaked in sharp lemon syrup and finished with a simple lemon icing. They are straightforward to bake, making them ideal for confident beginners and experienced home bakers alike. The texture is tender and moist, with a bright citrus flavour that feels fresh rather than overpowering. From start to finish, they take just over half an hour, making them perfect for afternoon baking.

Ingredients

For the lemon cupcakes

175g self-raising flour
175g caster sugar
175g unsalted butter, softened
3 large eggs
Finely grated zest of 2 lemons
1 tbsp milk

For the lemon drizzle

Juice of 1½ lemons
75g caster sugar

For the lemon icing

150g icing sugar, sifted
2–3 tbsp lemon juice

How to Make Mary Berry Lemon Drizzle Cupcakes Recipe

Oven preparation: Preheat the oven to 180°C (160°C fan). Line a 12-hole cupcake tin with paper cases and set aside.
Mixing the batter: Place the softened butter, caster sugar, eggs, self-raising flour, lemon zest, and milk into a large mixing bowl. Beat together with an electric mixer for about 2 minutes until pale, smooth, and well combined. The mixture should drop easily from a spoon.
Filling and baking: Divide the mixture evenly between the paper cases, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, until lightly golden and springy to the touch.
Adding the drizzle: While the cupcakes are baking, mix the lemon juice and caster sugar in a small bowl. As soon as the cupcakes come out of the oven, prick each one a few times with a skewer and spoon over the warm lemon drizzle. Leave to cool completely in the tin.
Icing and finishing: Once the cupcakes are cold, mix the icing sugar with enough lemon juice to form a thick but pourable icing. Spoon a little over each cupcake, allowing it to gently drip down the sides. Leave to set before serving.

Tips

Why are my cupcakes dry?

Overbaking is the most common cause. Remove the cupcakes as soon as they feel springy and a skewer comes out clean.

How do I get a strong lemon flavour?

Use unwaxed lemons and grate the zest finely. Adding the drizzle while the cakes are hot also boosts flavour and moisture.

Can I make these without an electric mixer?

Yes. A wooden spoon works well, but make sure the butter is very soft and beat thoroughly until smooth.

Serving Suggestions

Serve with a cup of tea or coffee
Add a little extra lemon zest on top for decoration
Pair with fresh berries for a light dessert

Storage

Room temperature

Store in an airtight container for up to 2 days, away from direct heat.

Refrigerator

Keep for up to 4 days, but allow the cupcakes to come to room temperature before serving.

Freezing

Freeze un-iced cupcakes for up to 3 months. Defrost fully, then add drizzle and icing before serving.

Nutrition

Calories: 290 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Sodium: 160mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I use plain flour instead of self-raising?

Yes. Use plain flour and add 2 teaspoons of baking powder for the same result.

Can these be made as a loaf cake?

They can. Bake in a lined loaf tin at the same temperature for 45 to 50 minutes.

Why did my icing soak in?

The cupcakes may have still been warm. Always allow them to cool completely before icing.

Can I reduce the sugar?

You can slightly reduce the sugar in the sponge, but the drizzle relies on sugar for its classic texture and flavour.