Easy Lemon Drizzle Cupcakes

Explore our delicious vanilla cupcakes made with added lemon zest, filled with lemon curd and topped with Betty Crocker™ Zesty lemon icing. If you’re looking to for an easy cupcake recipe to bake during the Spring time then Lemon Drizzle Cupcakes are the perfect recipe!

Difficulty Level

Easy Lemon Drizzle Cupcakes Recipe

Explore our delicious Betty Crocker™ Vanilla cupcakes made with added lemon zest, filled with lemon curd and topped with vanilla icing- included in the pack.

  • 50 min Total Time
  • 9 Servings

All You Need Is ...

Cake

  • 1 box Betty Crocker™ Velvety Vanilla Cake Mix
  • 2 medium free range eggs
  • 45 ml vegetable oil
  • 50 ml water
  • Zest and juice of 1 lemon
  • A few drops Yellow food colouring

Topping & Filling

  • 1 tub Betty Crocker™ Zesty Lemon Icing
  • 125g lemon curd
  • A small handful of Edible flowers

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4. Line a muffin tin with your cupcake cases.

Mix the eggs, oil, water, Vanilla Cake Mix, and the lemon zest gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.

Pour the mixture evenly into the cupcake cases.

Bake in the centre of the oven for 16 minutes or until a rounded knife, inserted fully into the centre of a cupcake comes out clean, then cool on a wire rack.

Loosen the lemon curd with 2 tsp of the lemon juice. Hollow out a little of the centre of the sponge and fill with 1 tsp of lemon curd. Repeat with all the cupcakes.

Spoon the Zesty Lemon Icing into a piping bag fitted with a star nozzle. Squeeze onto the top of the cupcakes.

Drizzle the remaining lemon curd over the cupcakes. Decorate with the edible flowers.

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