These lemon drizzle cupcakes capture the same bright, sunny flavor as my Lemon Drizzle Cake but in an easier, softer, single-serve version. After baking, poke each cupcake and brush or spoon a simple lemon drizzle so it pools in the holes for extra citrus burst. Finish with lemon-zested buttercream and a dried lemon slice or fresh zest for an irresistible bite-sized treat.
Equipment Checklist
You don’t need many specialty tools to make these cupcakes, but a few items will make the process easier and more consistent.
Cupcake tins
Quality tins ensure even baking and long-term use.
Greaseproof cupcake liners
Use greaseproof liners to make the cupcakes easy to handle and serve.
Citrus zester
Fresh zest adds a vivid lemon aroma and flavor.
Stand mixer with paddle attachment
Recommended for the batter and buttercream, though a hand mixer will also work.
1M star piping tip
For neat, bakery-style frosting swirls.
18-inch disposable piping bag
Convenient for piping and quick cleanup.
Why This Recipe Works
- Fast to serve – These cupcakes are ready as soon as they cool and are frosted, so you can make them last-minute when needed.
- Concentrated lemon flavor – Poking holes in the warm cupcakes and brushing in lemon glaze lets the citrus soak into the cake for moist, bright bites. Lemon buttercream amplifies the flavor.
- Reverse creaming method – Mixing softened butter into the dry ingredients before adding liquids gives reliably tender, moist cupcakes with a fine crumb—great for bakers of any level.
Ingredients
This version adapts a bakery-tested lemon drizzle cake into cupcake form using the reverse creaming method. Read the recipe steps before starting so you understand the ingredient order and timing.
Dry Ingredients
- All-purpose flour
- Instant Clearjel (instant)
- Baking powder
- Baking soda
- Salt
- Sugar
The salted butter used in the reverse creaming step must be fully softened to press evenly into the dry mix.
Wet Ingredients
The combination of buttermilk, oil, butter, and Instant Clearjel keeps these cupcakes tender and moist without becoming soggy.
- Buttermilk
- Vanilla extract
- Lemon extract
- Vegetable oil
- Lemon zest
- Egg and egg whites
- Fresh lemon juice
Lemon-zested buttercream – Start with a prepared vanilla bakery buttercream, then fold in lemon zest and lemon extract for a bright frosting.
Lemon drizzle – Mix fresh lemon juice with powdered sugar to create a thin glaze you’ll brush onto warm cupcakes.
Baker’s Tip
Garnish with fresh lemon zest or a dried lemon slice for an attractive finishing touch.
Step by Step Video
If you prefer video guidance, watch the recipe demonstration embedded above.
Variations
This recipe doubles easily for a larger batch—about 38 cupcakes when multiplied 2x—or can be scaled up to sheet cakes or layer cakes. A few ideas:
- Fill the center with lemon curd for a juicy burst.
- Swap in cream cheese frosting for a tangier finish.
- Pipe a dollop of raspberry compote into each cupcake for a vibrant raspberry-lemon pairing.
Storage
Store cupcakes in an airtight container at room temperature for up to 24 hours for best texture. After that, refrigerate or freeze them. Thawed cupcakes keep well in the freezer for several months. Remove from the fridge 30–60 minutes before serving so they return to room temperature and regain softness.
Pro Tip
Because these cupcakes are quite moist, serving them at room temperature gives the best flavor and texture.
Key Recipe Notes
- Use a metal skewer or paring knife to poke holes for the drizzle. Avoid forks, which can tear the crumb.
- Astand mixer with a paddle is preferred for the reverse creaming step, but a hand mixer works in a pinch.
- Portion batter evenly with a 2-oz scoop or measuring cup for uniform cupcakes.
- Salted butter adds depth of flavor—use it unless you need to control sodium for dietary reasons.
Related Recipes
If you enjoy citrus desserts, try other citrus-forward bakes like orange almond cake or my lemon layer cake for larger occasions.
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📖 Recipe & Step-by-Step Instructions
Lemon Drizzle Cupcakes
Equipment
- Cupcake tins
- Greaseproof cupcake liners
- 2-oz scoop
- Kitchen scale (recommended)
- 1M star tip
- 18-inch disposable piping bag
Ingredients
Dry Ingredients
- 233 g (1 ¾ cups) all-purpose flour
- 2 tbsp instant Clearjel (instant)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 225 g (1 cup + 2 tbsp) sugar
Butter
- ¾ stick (3 oz) salted butter, soft to the touch
Wet Ingredients
- ¾ cup buttermilk
- 1 ½ tsp vanilla extract
- 2 tsp lemon extract
- ¼ cup + 2 tbsp vegetable oil
- Zest of 2 lemons (reserve juice)
- 1 large egg
- 2 egg whites
- ¼ cup fresh lemon juice
Lemon-Zested Buttercream
- 1 batch prepared vanilla bakery buttercream
- Zest of 1 lemon
- 1 ½ tsp lemon extract
Lemon Drizzle
- 3 tbsp lemon juice
- 131 g powdered sugar
Video
Instructions
Make the Lemon Drizzle Cupcakes
- Preheat the oven to 350°F (175°C). Line muffin tins with paper liners.
- Whisk together the first five wet ingredients, reserving the lemon juice separately. Beat the egg and egg whites in a small bowl and set aside.
- Sift and whisk the dry ingredients. Add them and the softened salted butter to the bowl of a stand mixer or a large mixing bowl if using a hand mixer.
- On low speed, blend the butter into the dry ingredients until the mixture resembles fine sand with no large butter lumps.
- With the mixer on low, slowly add the wet ingredients until combined, then pour in the reserved fresh lemon juice while mixing. Increase to medium and beat until the batter is smooth.
- Use a 2-oz (¼ cup) scoop to fill liners to about 2/3 full, yielding roughly 19 standard cupcakes. Bake at 350°F for 10 minutes, then reduce oven temperature to 300°F and bake 8–10 more minutes, or until a toothpick comes out clean.
Make the Lemon Glaze and Drizzle the Cupcakes
- While the cupcakes bake, whisk lemon juice and powdered sugar until smooth to form the drizzle.
- Use a sharp paring knife or metal skewer to poke holes through the warm cupcakes about ¼–½ inch apart.
- Brush or spoon the glaze over the hot cupcakes so it soaks into the holes. Allow cupcakes to cool completely before frosting.
Prepare the Lemon-Zested Buttercream and Frost
- Prepare vanilla bakery buttercream, then fold in the zest of one large lemon and 1 ½ tsp lemon extract.
- Pipe or spread buttercream atop each cooled cupcake using a disposable piping bag and 1M star tip or an offset spatula. Garnish and serve.