Easy Lemon Drizzle Cupcakes

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.

Difficulty Level

Easy Lemon Drizzle Cupcakes

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 ...

  • 1 box Betty Crocker™ Vanilla Cupcake Mix
  • 2 medium free range eggs
  • 45 ml vegetable oil
  • 50 ml water
  • zest and juice of 1 lemon
  • 125 g lemon curd
  •  Icing from the pack
  • 60 g butter, softened
  • a few drops Yellow food colouring
  • a small handful Edible flowers

Utensils

  • 12 hole muffin tin
  • Large bowl
  • Hand or electric mixer
  • Spatula
  • Small bowl
  • Piping bag fitted with a star nozzle

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 Cupcake 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.

Whisk together the icing with the butter and remaining lemon juice, until smooth. Spoon 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.

Back to Top