Mary Berry's Lemon Cupcakes Recipe [GUIDE]

Mary Berry’s Lemon Cupcakes are a delightful treat that combines the delicate sweetness of a light sponge with the fresh zing of lemon. Mary Berry, the beloved British baker and television personality, is known for her approachable recipes, which combine simplicity with an irresistible elegance. These cupcakes, with their tangy lemon flavor, soft texture, and perfectly balanced sweetness, have become a staple for any baker who enjoys a good mix of classic British baking with a citrusy twist.

The cupcakes themselves are light, fluffy, and moist, thanks to the well-measured combination of ingredients like butter, sugar, and flour. What truly elevates them, however, is the infusion of lemon zest into the batter and the refreshing zing of lemon juice in the buttercream frosting. The cupcakes are finished off with a dusting of sugar and a touch of lemon zest for that extra burst of flavor and texture.

Mary Berry’s recipe for lemon cupcakes is straightforward, yet it’s the small, well-thought-out details that make the cupcakes memorable. Whether you’re an experienced baker or just starting out, this recipe offers a fantastic balance between simplicity and sophistication, making it a perfect choice for any occasion, from afternoon tea to a family celebration.

Mary Berry’s Lemon Cupcakes Recipe

Ingredients Needed

The ingredient list for Mary Berry’s Lemon Cupcakes is simple, yet each item plays a crucial role in bringing out the best in these delightful treats. Here’s everything you’ll need to make them:

Butter (unsalted) – 115g: The butter is the base of the batter, contributing to the cupcakes’ tender crumb and rich flavor. It’s important to use unsalted butter to control the amount of salt in the recipe.
Caster Sugar – 115g: Caster sugar is finer than regular granulated sugar, helping to create a smooth and airy batter. It also ensures that the cupcakes have just the right level of sweetness.
Self-Raising Flour – 115g: This type of flour already contains baking powder, making it perfect for light, fluffy cakes. It eliminates the need for you to add additional leavening agents.
Large Eggs – 2: Eggs provide structure and moisture to the cupcakes, helping them rise and bind the ingredients together. Use room-temperature eggs for the best results.
Lemon Zest – Zest of 1 lemon: The zest imparts an aromatic and fresh lemon flavor to the cupcakes. It’s important to only zest the outer yellow layer of the lemon, as the white pith underneath can be bitter.
Lemon Juice – 1 tbsp (for the batter): A small amount of lemon juice adds acidity, brightening the flavor of the cake and enhancing the lemon zest.
Milk – 1 tbsp: Milk helps to bring everything together and gives the batter a slightly moist consistency. It’s best to use whole milk for richness, but any milk will work.
Butter (unsalted) – 115g (for the frosting): Just like in the batter, butter creates a rich and smooth base for the frosting.
Icing Sugar – 225g: The icing sugar helps to create a smooth, fluffy frosting that is both sweet and easily spreadable.
Lemon Zest – Zest of 1 lemon (for the frosting): Additional zest enhances the lemon flavor in the frosting, making it just as refreshing as the cupcake itself.
Lemon Juice – 1 tbsp (for the frosting): A little lemon juice brings tanginess to the frosting, balancing out the sweetness of the sugar and butter.

Equipment Needed

To prepare Mary Berry’s Lemon Cupcakes, you don’t need anything too fancy. Most standard baking equipment will suffice, but having the right tools can make the process easier and more efficient. Here’s a list of what you’ll need:

Cupcake Tray (12-hole muffin tin): The perfect size to bake the cupcakes. Be sure it’s well-greased or lined with cupcake cases to prevent sticking and to create an even rise.
Mixing Bowls: A medium-sized bowl for combining the wet ingredients and a larger one for mixing the dry ingredients. Stainless steel or glass works best, as it allows for better mixing and doesn’t react with ingredients.
Electric Hand Mixer or Stand Mixer: While it’s possible to mix everything by hand, an electric mixer ensures the batter is light and fluffy. A hand mixer is an affordable, versatile option.
Measuring Cups and Spoons: Accurate measurements are key to successful baking, especially when it comes to flour and sugar.
Sifter or Fine Mesh Strainer: To sift the flour and icing sugar. This prevents any lumps and ensures that your dry ingredients are evenly mixed.
Cooling Rack: After baking, the cupcakes need a place to cool down without becoming soggy. A wire rack allows air to circulate around them, helping them cool quickly and evenly.
Piping Bag with a Star Tip: For frosting the cupcakes. If you don’t have a piping bag, a ziplock bag with the tip of the corner cut off will do just as well.
Zester or Grater: A tool for zesting the lemon. It’s best to use a fine zester to get the smallest, most fragrant zest.

Instructions To Make Mary Berry’s Lemon Cupcakes

Making Mary Berry’s Lemon Cupcakes is relatively simple, and the process is so satisfying as the batter comes together and bakes to a light golden perfection. Here’s how to do it:

Prepare the Oven and Cupcake Tray: Preheat your oven to 180°C (350°F), or 160°C (325°F) for fan ovens. Line a 12-hole muffin tin with cupcake cases.
Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer until the mixture is light, fluffy, and pale in color. This should take about 2-3 minutes. Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl to make sure everything is evenly combined. Stir in the lemon zest and juice.
Add the Dry Ingredients: In a separate bowl, sift together the self-raising flour. Gradually fold the flour into the wet mixture, using a spatula or a spoon. Add the milk and mix until smooth, being careful not to overwork the batter.
Fill the Cupcake Cases: Spoon the batter into the cupcake cases, filling each about two-thirds full. This ensures the cupcakes have room to rise without overflowing.
Bake: Place the tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden on top.
Cool: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Lemon Buttercream Frosting: While the cupcakes are cooling, prepare the frosting. Beat the softened butter and icing sugar together until smooth and creamy. Add the lemon zest and juice, and continue mixing until the frosting is light and fluffy.
Frost the Cupcakes: Once the cupcakes have cooled completely, spoon or pipe the lemon buttercream frosting onto each one. Finish with an extra sprinkle of lemon zest or a dusting of sugar for a little extra touch of elegance.

Tips And Tricks

To get the perfect Mary Berry Lemon Cupcakes, here are a few helpful tips:

Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before you begin. This helps them combine more easily, creating a smoother batter.
Don’t Overmix the Batter: Overmixing the batter can lead to dense, tough cupcakes. Mix just until the ingredients are combined.
Use Fresh Lemons: Fresh lemon juice and zest will provide the brightest, most intense lemon flavor. Avoid using bottled lemon juice, which often has a more artificial taste.
Check for Doneness Early: Oven temperatures can vary, so it’s a good idea to check the cupcakes a few minutes before the suggested baking time. Look for a light golden color and a springy texture when you press the top.
Make Them in Advance: These cupcakes can be baked a day ahead of time and stored in an airtight container. Frost them just before serving for the best texture and flavor.

Mary Berry’s Lemon Cupcakes are a wonderful combination of sweet and tangy, with a soft, fluffy texture that’s impossible to resist. The subtle flavor of lemon in both the cake and the frosting elevates these cupcakes, making them the perfect choice for any occasion, whether it’s a tea party, a birthday, or just a quiet afternoon treat. By following the easy-to-follow steps and tips, anyone can recreate this delicious recipe, making it a go-to for both beginner bakers and seasoned pros. Simple, elegant, and bursting with flavor-Mary Berry’s Lemon Cupcakes are a true classic!

Easy Recipe Variations For Mary Berry’s Lemon Cupcakes

Mary Berry’s lemon cupcakes are already a deliciously fresh treat, but if you’re in the mood to experiment, there are plenty of ways to make them your own! Let’s explore a few easy recipe variations that can add a twist to her classic.

Lemon and Blueberry Cupcakes

Adding juicy blueberries to Mary Berry’s lemon cupcake recipe is an absolute winner. The tartness of the lemon beautifully complements the sweetness of the blueberries, creating a balanced flavor profile. You can fold fresh blueberries into the batter or even swirl a blueberry compote into the batter just before baking to create a marbled effect.
Lemon and Poppy Seed Cupcakes

For a slight crunch and nutty flavor, try adding poppy seeds. These tiny seeds add an extra layer of texture while subtly enhancing the lemon flavor. Simply add 1-2 tablespoons of poppy seeds to the cupcake mixture for a gentle crunch that pairs beautifully with the soft sponge.
Lemon and Ginger Cupcakes

Combine the zesty citrus flavor of lemon with the warm, spicy kick of ginger for a lively twist on the original. You can incorporate ground ginger into the batter, or if you prefer a more intense ginger hit, try adding some finely grated fresh ginger. To complement the flavor, you could also use ginger syrup in the frosting.
Lemon and Coconut Cupcakes

If you enjoy a tropical touch, try adding desiccated coconut to the batter. The coconut enhances the cupcake’s richness while adding a wonderful depth of flavor. You could also sprinkle toasted coconut on top of the frosting to give the cupcakes a crunchy, golden finish.
Lemon and Raspberry Cupcakes

Raspberries and lemon are a classic pairing that works wonderfully in cupcakes. The slight tartness of raspberries balances the sweetness of the lemon, creating a refreshing bite. You can either fold whole raspberries into the batter or create a raspberry puree to drizzle inside the cupcakes before baking. A dollop of raspberry jam in the center of each cupcake before frosting them can also add a lovely surprise.
Lemon and Lavender Cupcakes

For something a little more sophisticated, try infusing the cupcakes with dried lavender. Lavender has a floral, herbaceous flavor that pairs exceptionally well with the zesty lemon. To infuse the batter with lavender, steep dried lavender in warm milk for a few minutes, strain it, and add it to your batter. Lavender frosting is also a lovely option!
Lemon Cupcakes with Lemon Curd Filling

Want to bring an extra punch of lemon flavor? Consider filling the cupcakes with lemon curd! You can either inject a spoonful of lemon curd into the center of each cupcake or pipe it into the cupcake after baking. The creamy, tangy curd adds a luscious texture and extra burst of citrus flavor.

With all these easy variations, you can customize Mary Berry’s lemon cupcakes to suit different tastes, occasions, or simply your own culinary curiosity. Whether you choose to play with the frosting, the batter, or even a little surprise in the center, these tweaks make the recipe even more exciting and versatile.

Storing Leftovers

As much as we love Mary Berry’s lemon cupcakes, sometimes it’s impossible to finish them all in one sitting. The good news is that storing leftovers properly can keep them fresh for a few days and preserve their deliciousness.

Room Temperature Storage

If you plan on finishing your cupcakes within a couple of days, you can store them at room temperature. Place the cupcakes in an airtight container to prevent them from drying out. Keep them in a cool, dry place away from direct sunlight, and they should stay fresh for up to 2-3 days. If your cupcakes are frosted, you may want to store them in a container that doesn’t squish the frosting.
Refrigeration

If you want to extend the shelf life of your cupcakes, particularly if they are topped with cream cheese frosting or lemon curd (which require refrigeration), you can store them in the fridge. Make sure they’re in an airtight container to prevent them from absorbing any other odors. They can be refrigerated for up to 5 days, although the texture of the frosting may change slightly when chilled.
Freezing

To store your cupcakes for an even longer period, freezing is an excellent option. First, ensure the cupcakes are completely cooled. Then, place them in a single layer on a baking sheet and freeze them for a couple of hours until firm. Once they’re frozen, transfer them to an airtight container or a freezer-safe bag. You can freeze both the unfrosted cupcakes and those that are already frosted. Frozen cupcakes can last up to 3 months. To defrost, simply take them out and let them sit at room temperature for 1-2 hours.

Quick Tip

If you want to frost your cupcakes before freezing them, it’s best to frost them with a buttercream or a sturdier frosting, as cream cheese or whipped cream-based frostings may not freeze well. Always freeze your cupcakes in layers if you need to stack them-separate them with parchment paper to prevent them from sticking together.

What To Eat With Mary Berry’s Lemon Cupcakes?

Mary Berry’s lemon cupcakes are wonderfully light and refreshing on their own, but sometimes you might want to pair them with other treats or beverages to create a more complete experience. Here are a few ideas to complement the cupcakes and elevate your next gathering or tea party.

Tea

A classic choice to pair with lemon cupcakes is a warm cup of tea. A lightly brewed black tea, such as Darjeeling or Earl Grey, has a subtle flavor that doesn’t overpower the citrusy notes of the lemon. If you’re in the mood for something herbal, chamomile or mint tea can provide a soothing contrast to the sweetness of the cupcakes. If you prefer iced beverages, lemon-infused iced tea is a natural companion.
Fruit Salad

To balance the richness of the cupcakes, a light and refreshing fruit salad is a perfect match. A mix of fresh berries, citrus slices (such as oranges or grapefruit), and a drizzle of honey can enhance the fresh, tart qualities of the lemon flavor. You could even add a few sprigs of mint to tie in the refreshing vibe.
Lemon Sorbet

For those who are truly in the mood for all things lemon, serve your cupcakes with a scoop of lemon sorbet. The icy, tangy sorbet complements the softness and sweetness of the cupcakes while adding a cool contrast.
Whipped Cream or Clotted Cream

A dollop of whipped cream or clotted cream is a luxurious way to enjoy lemon cupcakes, especially if you’re looking for a richer treat. The creaminess of these toppings balances the zesty flavor of the cupcakes and makes for a decadent dessert experience.
Cheese Board

For a more savory pairing, a cheese board with tangy cheeses such as goat cheese or cream cheese can work surprisingly well with lemon cupcakes. The slight acidity of the cheeses complements the cupcake’s citrus flavor without overshadowing it.
Light Salad

If you want to serve something savory alongside your lemon cupcakes, a fresh salad with arugula, feta cheese, and a light lemon vinaigrette would be a delightful pairing. The bitterness of the arugula and the tang of the feta balance the sweetness of the cupcakes and provide a refreshing contrast.
Prosecco or Sparkling Wine

For a celebratory touch, why not pair your cupcakes with a glass of prosecco or sparkling wine? The bubbles and light acidity in the drink can cut through the sweetness of the cupcakes, creating an elegant and festive pairing.

Conclusion

Mary Berry’s lemon cupcakes are a quintessentially refreshing and delightful treat, and with the simple recipe variations mentioned above, you can easily give them your own personal twist. Whether you’re adding blueberries, coconut, or a tangy lemon curd filling, the possibilities for variation are endless.

Proper storage ensures that you can enjoy the cupcakes for days after baking, whether at room temperature, in the fridge, or even frozen. And as for what to pair them with-whether it’s a warm cup of tea, a scoop of lemon sorbet, or a light salad, there are endless options to enhance the experience.

In the end, Mary Berry’s lemon cupcakes are versatile enough to make every bite feel like a fresh, new adventure, whether served alone or paired with other treats. So, go ahead and bake, store, and pair your way to a perfect cupcake experience!

FAQs

What Makes Mary Berry’s Lemon Cupcakes Unique?

Mary Berry’s lemon cupcakes stand out because they are light, fluffy, and bursting with fresh lemon flavor. The combination of zest in the batter and the tangy lemon icing gives them a refreshing balance of sweetness and tartness. The recipe uses a simple approach with common ingredients, but the key is in the technique-particularly the careful mixing and baking temperature that ensures they are perfectly airy and moist.

Can I Use A Different Type Of Flour In Mary Berry’s Lemon Cupcakes Recipe?

While Mary Berry’s lemon cupcakes recipe calls for self-raising flour to help the cupcakes rise, you can substitute it with plain flour if you don’t have self-raising flour on hand. However, you’ll need to add a leavening agent like baking powder. For every 100g of plain flour, add 1½ tsp of baking powder to achieve a similar rise and texture.

How Can I Make Mary Berry’s Lemon Cupcakes More Lemony?

To intensify the lemon flavor in Mary Berry’s cupcakes, you can add extra lemon zest to the batter and increase the amount of lemon juice in the icing. If you really want to boost the lemon kick, you could also drizzle a lemon syrup (made by boiling lemon juice and sugar together) over the cupcakes after baking. This will keep them moist while enhancing the lemony taste even more.

Mary Berry’s Lemon Cupcakes Recipe [GUIDE]