Lemon Drizzle Crunch Cupcakes

My awesome flatmate makes the most amazing lemon drizzle cakes – usually in the form of a loaf. So this weekend I was very fortunate to be taught how to make these delicious, addictive cupcakes with a crunch!

Once you make these, you will NEVER look for another recipe – trust me!

Ingredients (makes approximately 9 cupcakes):

115g Butter (cubed)
115g Golden Caster Sugar
115g Self Raising Flour
12g Cornflour
¾ tsp Baking Powder
2 Eggs
2 Medium Lemons
Approx. 150g Granulated Sugar

1. Pre-heat the oven to 180°C. Zest and juice 1 lemon.

2. Combine the self raising flour, cornflour and baking powder in a bowl

3. Add the sugar to a larger bowl. Soften the butter in the microwave in 10 second bursts – it should not be melted or runny. Add this to the bowl with the sugar.

4. Whisk the butter and sugar until just combined – this is the consistent trick to this recipe. Don’t over-whisk. Add the 2 eggs and once again, whisk until just combined.

5. Add the flour and whisk until just combined like before. We usually have the tendency to combine all the ingredients too well, but this isn’t necessary as it over works the gluten in the flour.

6. Add the lemon juice and zest mixture to the mix at this point and whisk lightly once again. If required, use a spatula to give it a final fold – do not be tempted to whisk until completely smooth.

7. I used slightly larger cupcake cases, so I filled the cases ¾ up. It’s important to leave space at the top as it will rise a little anyway, but you will need space for the topping.

8. Bake in a pre-heated oven at 180°C for 10 minutes until you quickly turn the muffin tin around to get an even bake. Cook for a further 15 minutes approximately, or until the top of the cake has a slight bounce. Insert a skewer to test if the cake has been baked through.

9. Using a skewer, make holes in each cupcake – around 10 or so I’d say.

10.  Juice the other lemon and keep adding granulated sugar until you make a thick but runny enough consistency as shown below. It’s not necessary to use all of the lemon juice – you just need enough to cover the cakes.

11. Add a spoonful of the mixture on top of each cupcake until the top is covered, but not overflowing. The holes in the cupcake will allow the juice to seep through giving it a great tart taste, leaving the sugar to harden and give a nice crunch when bitten into. 


3 thoughts on “Lemon Drizzle Crunch Cupcakes

  1. Omg…I love your blog, I’m legit excited right now lol. I wish I could join you on your cooking and eating adventures everything looks sooo good. I’m Bengali as well, newly married and not working at the moment so I’ve been looking for things to make, I found your blog through the puff pastry pizza recipe and then I keep finding one post after another of things I’ve been interested in making! Canelloni, cheese puffs, lemon cake… And then I find some Asian recipes as well (which is incredibly handy for me right now), and that’s how I discovered you’re Bengali before I saw it written in the about section, lol. Keep it up look forward to more! Happy Ramadan xx


    1. Hello Shaheda,

      Thank you so much for your lovely comment – it made my day! And congratulations and best wishes for a happy (food-filled) married life. I hope my recipes help you as they have been tried and tested and loved by many. I only blog about the ones that really are delicious and have so many more to come – just need to find the time to write them up! Hope Ramadan is going well for you and your family and I’m glad to have you on board. 🙂 xxx


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