Lyle's Good-and-Syrupy Cupcakes

Lyle's Good-and-Syrupy Cupcakes

Delicious cupcakes, with that baked-in Lyle's warming taste. Make with luscious buttercream for the full effect, or simply enjoy them on their own.


12 cupcakes


25 minutes


20-25 minutes



  • 185g (6½oz) unsalted butter, softened
  • 3 tbsp Lyle's Golden Syrup
  • 150g (5oz) Fairtrade Tate & Lyle Golden Caster Cane Sugar
  • 185g (6½oz) self-raising flour
  • 3 large eggs, at room temperature
  • 2 tbsp milk

Buttercream & Decoration

  • 110g (4oz) unsalted butter, softened
  • 200g (7oz) Tate & Lyle Fairtrade Icing Cane Sugar + extra for dusting
  • 2 tbsp Lyle's Golden Syrup + extra for drizzling
  • 1 tbsp milk


Bake a little love into your cupcakes...

  1. Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you combine the butter, Lyle's Golden Syrup, Golden Caster Sugar, flour, eggs and milk together in a bowl. Beat with a mixer until soft and creamy.
  2. Divide the mixture between paper cases in a 12-hole muffin tin and bake on the middle shelf for 20-25 minutes until well risen and golden brown (and they spring back when lightly pressed with a finger). Transfer the cupcakes to a wire rack to cool while you make the buttercream.
  3. Plonk the butter in a bowl, sift over the icing sugar and mix until soft, then add the Lyle's Golden Syrup and milk and stir it smooth.
  4. Transfer to a piping bag fitted with a star nozzle and decorate the cakes with a swirl of butter cream.
  5. You're ready to just drizzle over a little Lyle's Golden Syrup, lightly dust with Icing Sugar and serve away.


Enjoy the warming golden tang in these moist, generous cupcakes. Bet you can't stop at just one.