These light, extra moist Lemon Drizzle Cupcakes are the perfect treat. Baked in just 20 minutes using a simple cake recipe with added zing!
Preheat oven to 180deg fan (200deg conventional).
Put 12 cupcakes cases into your tin ready.
Cream your room temperature butter with your sugar until its pale, light and fluffy.
Either: Beat in the eggs, one at a time, mixing really well after each egg. Don't worry if it curdles slightly, it will come good OR: Add all of the eggs, flour, zest and lemon extract.
Mix together by hand or with a mixer until everything is well combined.
Spoon equal amounts of mixture into your cupcake cases. I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.
Bake for 15 minutes approx. You may need to adjust this depending on your oven. The cakes should be golden and slightly bouncy to the touch.
Meanwhile make your drizzle. Mix together icing sugar, and the juice from the lemon you previously used for the zest.
Now make the buttercream icing, beat your butter until its, pale, light and fluffy.
Beat in your sieved icing sugar and add in your lemon extract.
Take your cupcakes out of the oven, whilst they are still warm in the tin, drizzle over your lemon drizzle.
Once the cakes are cooled pipe over the icing, and then either take a fresh bag with the end snipped off or drizzle the lemon curd on top.