Prepare to be transported to a world of citrusy delight with Mary Berry's legendary Lemon Cupcakes! These aren't just ordinary cupcakes – they're a burst of sunshine in every bite, combining the perfect balance of tangy lemon and sweet, fluffy goodness. Whether you're a baking novice or a seasoned pro, this recipe promises to turn your kitchen into a magical bakery that will have everyone begging for seconds. Get ready to discover the secret to the most irresistible lemon cupcakes that will elevate your baking game and impress even the most discerning dessert lovers!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 cupcakes
Ingredients
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs
- 100g self-raising flour
- 1 lemon, zested and juiced
- For the icing: 200g icing sugar
- 1 lemon, juiced
Instructions
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with cupcake liners.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the two large eggs one at a time, mixing well after each addition until fully incorporated.
- Grate the zest of one lemon and add it to the mixture, then squeeze in the juice of the same lemon. Mix until combined.
- Gradually sift in the self-raising flour, folding it into the mixture gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Using a spoon or an ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the tray from the oven and allow the cupcakes to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the icing. In a mixing bowl, combine the 200g of icing sugar with the juice of one lemon. Stir until you achieve a smooth and pourable consistency.
- Once the cupcakes are completely cool, drizzle the lemon icing over the top of each cupcake. Allow the icing to set before serving.
- Enjoy your delicious Mary Berry's Lemon Cupcakes with a cup of tea or as a delightful treat for any occasion!
Tips
- Make sure your butter is truly softened but not melted – this ensures a light, fluffy texture.
- Room temperature eggs blend more smoothly, so take them out of the refrigerator 30 minutes before baking.
- When zesting the lemon, only remove the yellow part – the white pith can make your cupcakes bitter.
- Don't overmix the batter – mix just until ingredients are combined to keep the cupcakes tender.
- Use fresh lemon juice for the most vibrant flavor – bottled juice can taste flat.
- Check your cupcakes a few minutes before the recommended baking time to prevent overbaking.
- Let the cupcakes cool completely before icing to prevent the glaze from melting.
- For an extra lemony kick, you can add a small amount of lemon extract to the batter.
- Store cupcakes in an airtight container to keep them fresh for 2-3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
