Ekani Ella Mary Berry Lemon Drizzle Cupcakes are light, zesty, and wonderfully refreshing, with a soft sponge soaked in sharp lemon syrup and finished with a gentle sweetness. These cupcakes capture everything people love about a classic lemon drizzle cake, but in neat, individual portions. They’re perfect for afternoon tea, spring gatherings, or anytime you want a bake that feels bright and comforting.
Made using traditional British baking methods, this recipe takes around 40 minutes from start to finish and delivers consistently tender, flavour-packed cupcakes.
What Are Mary Berry Lemon Drizzle Cupcakes?
Mary Berry Lemon Drizzle Cupcakes are vanilla-lemon sponge cupcakes infused with a lemon sugar syrup while still warm. The drizzle sinks into the sponge, keeping it moist and giving it that signature tangy flavour. Unlike heavily iced cupcakes, these rely on the syrup for moisture and taste, keeping them light and balanced.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Fresh lemon flavour – Sharp, clean, and well balanced
- Moist sponge texture – Lemon drizzle keeps cupcakes soft
- Simple ingredients – Everyday baking staples
- Quick to make – Ideal for last-minute baking
- Perfect portions – Easy to serve and share
Essential Ingredients to Make Mary Berry Lemon Drizzle Cupcakes
For the Cupcakes
- Unsalted butter: 175 g, softened
- Caster sugar: 175 g
- Eggs: 3 large
- Self-raising flour: 175 g
- Lemon zest: from 2 lemons
- Milk: 2 tablespoons
For the Lemon Drizzle
- Granulated sugar: 75 g
- Fresh lemon juice: 2–3 tablespoons
Handy Kitchen Tools for Best Results
- 12-hole cupcake tray
- Paper cupcake cases
- Electric mixer or hand whisk
- Mixing bowls
- Fine grater for lemon zest
- Spoon or skewer for drizzling
Step-by-Step Guide to Making Mary Berry Lemon Drizzle Cupcakes
- Prepare the oven and tray – Preheat the oven to 180°C (160°C fan) and line a cupcake tray with paper cases.
- Cream butter and sugar – Beat together until pale and fluffy to create a light base.
- Add the eggs – Mix in the eggs one at a time, beating well after each addition.
- Add lemon zest – Stir in the lemon zest to release its natural oils and aroma.
- Fold in the flour – Gently fold in the self-raising flour, then add the milk to loosen the batter slightly.
- Fill the cases – Divide the mixture evenly between the cases, filling each about two-thirds full.
- Bake until golden – Bake for 18–20 minutes until lightly golden and springy to the touch.
- Prepare the drizzle – Mix the granulated sugar with lemon juice until just combined.
- Drizzle while warm – Spoon the lemon drizzle over the cupcakes as soon as they come out of the oven, allowing it to soak in.
- Cool before serving – Leave the cupcakes to cool fully so the flavour settles.
What I Got Wrong (And How I Fixed It)
- Dry cupcakes – Adding the drizzle while warm solved this
- Too sharp flavour – Adjusting sugar balanced the lemon
- Dense sponge – Folding gently kept it light
- Uneven rise – Weighing the batter improved consistency
Healthier Version of Mary Berry Lemon Drizzle Cupcakes
These cupcakes can be made lighter by reducing the sugar in the drizzle slightly. Using smaller cupcake cases also helps control portion size while keeping the flavour satisfying.
Ingredient Substitutions for Mary Berry Lemon Drizzle Cupcakes
- Plain flour plus baking powder instead of self-raising flour
- Lime zest and juice for a different citrus twist
- Dairy-free butter and milk for a non-dairy version
- Caster sugar replaced with golden sugar for deeper notes
Pairing Ideas: What to Serve With Mary Berry Lemon Drizzle Cupcakes
- Hot tea – A classic and calming pairing
- Fresh berries – Adds sweetness and colour
- Light whipped cream – Softens the citrus edge
- Coffee – Balances the sharpness
- Sparkling water – Keeps things fresh
Expert Tips to Make Perfect Mary Berry Lemon Drizzle Cupcakes
- Use unwaxed lemons – Better zest flavour
- Zest before juicing – Easier and more efficient
- Drizzle immediately – Helps absorption
- Avoid overbaking – Keeps cupcakes tender
- Mix lightly – Prevents dense texture
- Cool fully before storing – Improves flavour
Creative Ways to Customize Mary Berry Lemon Drizzle Cupcakes
- Iced version – Add a light lemon icing on top
- Poppy seed addition – Adds texture
- Orange-lemon blend – Milder citrus flavour
- Mini cupcakes – Ideal for parties
- Lemon glaze swirl – Decorative and tasty
Storing Mary Berry Lemon Drizzle Cupcakes the Right Way
- Room temperature – Store in an airtight container for up to 2 days
- Refrigerated option – Extend freshness to 4 days
- Freezing option – Freeze undecorated cupcakes
- Bring to room temp – Best texture and flavour
How to Reheat Mary Berry Lemon Drizzle Cupcakes
These cupcakes are best enjoyed at room temperature. If chilled, let them sit out for 15–20 minutes before serving.
Nutritional Breakdown (Per Serving)
- Calories: ~270 kcal
- Carbohydrates: ~38 g
- Fats: ~12 g
- Protein: ~4 g
- Sugar: ~26 g
Mary Berry Lemon Drizzle Cupcakes
Mary Berry Lemon Drizzle Cupcakes are vanilla-lemon sponge cupcakes infused with a lemon sugar syrup while still warm. The drizzle sinks into the sponge, keeping it moist and giving it that signature tangy flavour. Unlike heavily iced cupcakes, these rely on the syrup for moisture and taste, keeping them light and balanced.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Cupcakes
-
Unsalted butter: 175 g, softened
-
Caster sugar: 175 g
-
Eggs: 3 large
-
Self-raising flour: 175 g
-
Lemon zest: from 2 lemons
-
Milk: 2 tablespoons
For the Lemon Drizzle
-
Granulated sugar: 75 g
-
Fresh lemon juice: 2–3 tablespoons
Instructions
-
Prepare the oven and tray – Preheat the oven to 180°C (160°C fan) and line a cupcake tray with paper cases.
-
Cream butter and sugar – Beat together until pale and fluffy to create a light base.
-
Add the eggs – Mix in the eggs one at a time, beating well after each addition.
-
Add lemon zest – Stir in the lemon zest to release its natural oils and aroma.
-
Fold in the flour – Gently fold in the self-raising flour, then add the milk to loosen the batter slightly.
-
Fill the cases – Divide the mixture evenly between the cases, filling each about two-thirds full.
-
Bake until golden – Bake for 18–20 minutes until lightly golden and springy to the touch.
-
Prepare the drizzle – Mix the granulated sugar with lemon juice until just combined.
-
Drizzle while warm – Spoon the lemon drizzle over the cupcakes as soon as they come out of the oven, allowing it to soak in.
-
Cool before serving – Leave the cupcakes to cool fully so the flavour settles.
FAQs
Why are my lemon drizzle cupcakes dry?
Lemon drizzle cupcakes turn dry if they are overbaked or if the drizzle is added too late. Baking just until the cupcakes spring back and spooning the lemon drizzle over them while they are still warm helps lock in moisture.
Should I poke holes in cupcakes for lemon drizzle?
Yes, gently poking a few small holes with a skewer allows the lemon drizzle to soak deeper into the sponge, giving better flavour and a softer texture.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is strongly recommended for the best flavour. Bottled juice lacks the natural oils found in fresh lemons and can taste flat in lemon drizzle cupcakes.
How do I stop the drizzle from pooling at the bottom?
Pour the drizzle slowly and evenly over the cupcakes. Adding it in stages helps the sponge absorb the syrup rather than letting it run straight through.
Wrapping It Up
Mary Berry Lemon Drizzle Cupcakes are a simple yet cheerful bake that never feels out of place. With their soft sponge and bright citrus flavour, they strike the perfect balance between sweet and sharp. Easy to make and even easier to enjoy, these cupcakes are a reliable choice whenever you want something fresh, familiar, and full of flavour.
