Based on the classic lemon drizzle cake these tangy cupcakes are the perfect afternoon pick-me-up…
Ready in 40 minutes (plus cooling).
175g unsalted butter, softened
175g golden caster sugar
175g self-raising flour
1tsp baking powder
3 large eggs
2tbsp lemon curd
For the topping:
100g granulated sugar
Juice and grated zest of 1 lemon
Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 12-hole muffin tray with paper muffin cases.
Place the butter, sugar, flour, baking powder and eggs in a large bowl and whisk with an electric whisk until thoroughly blended and pale and creamy. Fold in the lemon curd.
Divide the mixture between the muffin cases and bake for 15-20 minutes until risen and golden brown. Whilst the cakes are baking, mix the topping ingredients together in a small bowl.
Remove the cakes from the oven and leave for 1-2 minutes then spoon some of the sugar and juice mixture over each cupcake. Leave to cool in the tray – the sugar topping will go crisp on cooling.
Top tip: If you don’t have lemon curd use 1-2 tbsp of milk or soured cream and 2 tsp grated lemon zest instead.