Lime Drizzle Cupcakes – Recipe

I absolutely love Limes.  Limes are cute, little green lemons with enough tang to know it’s a citrus fruit, but not as much to pull your lips back over your gums!  This Lime Drizzle Cupcakes recipe combines the taste of a Lime Drizzle loaf, with the easy-to-eat bonus of a grab-and-go cupcake.  Perfect for parties, coffee mornings or every day baking – this recipe is a must!

Lime Drizzle Cupcakes


225g plain flour
1 1/2 tsp baking powder
150g caster sugar
125g unsalted butter
60ml milk
3 eggs
1 tsp vanilla extract
Juice and Zest of 1 lime
3 tbsp icing sugar
Juice and Zest of 1 lime
150g unsalted butter
Juice and Zest of 1 lime
220g icing sugar


Preheat the oven to 170 degrees. Line twelve 80ml muffin tin holes with cake paper cases.
Sift the flour and baking powder into a bowl and add the butter, sugar, milk and vanilla extract.
Beat with an electric mixer until well combined. Then increase the mixer speed to medium/high and beat for 2-3 minutes until the mixture is pale and fluffy.
Add the lime zest and juice to the mixture and beat well.
Divide the mixture between the 12 cases and bake for 18-20 minutes, or until golden and a skewer inserted into the centre of the cake is clean when removed.
Mix together 3 tbsp of icing sugar and the juice and zest of 1 lime.
As soon as the cupcakes are out of the oven, poke a few holes into the hot cupcakes with a skewer and drizzle the lime syrup over each of the cupcakes.
Remove the cakes from the tin and leave on a wire rack to cool.
Combine the 150g butter, juice and zest of 1 lime and the remaining icing sugar using an electric mixer. Beat well until light and fluffy.
Using a piping bag with large star nozzle, pipe the frosting onto the cupcakes.

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