Mary Berry Lemon Cupcakes Recipe

This soft, zesty Mary Berry Lemon Cupcakes is made with fresh lemons and caster sugar and ready in 35 minutes. The sweet lemon glaze shatters slightly as you bite into the tender sponge underneath. I love making these for a quick afternoon tea treat.

Why This Classic Works

I used to overmix my cake batter, resulting in dense and chewy sponges. Mary Berry’s all-in-one method completely changed how I bake at home.

Throwing everything into one bowl feels wrong at first. I quickly learned it creates the lightest crumb with zero fuss.

Mary Berry Lemon Cupcakes Ingredients

For the Cupcakes:

• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• 1 tsp baking powder
• 1 fresh lemon, zested
• 1 tbsp whole milk

For the Lemon Icing:

• 150g icing sugar
• 2 tbsp fresh lemon juice

How To Make Mary Berry Lemon Cupcakes

1. Preheat and prep: Preheat your oven to 180°C (160°C fan) and line a muffin tin with 12 paper cases.
2. Mix the batter: Beat the butter, caster sugar, eggs, flour, baking powder, milk, and lemon zest together until smooth.
3. Fill the cases: Divide the batter evenly among the paper cases, filling them about two-thirds full.
4. Bake the cakes: Bake for 15 to 20 minutes until golden brown and a skewer comes out clean.
5. Mix the icing: Sift the icing sugar into a bowl and stir in enough lemon juice to make a smooth, spreadable glaze.
6. Ice the cakes: Spoon the glaze over the completely cooled cupcakes and let it set.

Recipe Tips

• Room temperature ingredients: Cold butter will not blend smoothly with the sugar and eggs.
• Do not overfill: Filling the cases more than two-thirds will cause the batter to spill over the sides.
• Wait to ice: Glazing warm cupcakes will make the icing melt and run completely off the cake.

What To Serve With Lemon Cupcakes

These sweet citrus treats pair perfectly with a strong cup of Earl Grey tea or a dark roast coffee. For a larger spread, serve them alongside fresh berries and a dollop of clotted cream.

How To Store

Keep these cupcakes in an airtight container at room temperature for up to 3 days. Un-iced sponges can be frozen for up to 3 months, just thaw and glaze before eating.

FAQs

Can I use plain flour?

Yes, but you must add 1 extra teaspoon of baking powder to ensure the sponges rise properly.

Why did my cupcakes sink?

Opening the oven door too early lets cold air in and causes the delicate sponge to collapse.

Can I use bottled lemon juice?

Fresh juice gives a much brighter flavor. Bottled juice will work in a pinch for the icing if needed.

Nutrition

• Calories: 180 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 110mg
• Total Carbohydrate: 28g
• Protein: 2g

Try More Recipes:

• Mary Berry Lemon Roulade Recipe
• Mary Berry Lemon Cake Recipe
• Mary Berry Lemon Tray Bake Recipe