This lemon and raspberry cupcake recipe is delish! Imagine a luscious lemon cupcake with a lemon curd filling, topped with a swirl of raspberry buttercream and homemade raspberry coulis. They are AMAZING. These are really easy cupcakes to make as well. If you don’t want to make raspberry coulis for this, use shop bought or flavour the buttercream with crushed fresh raspberries instead.
I like to make my cupcakes in muffin tins and use muffin wrappers to get a nice big cupcake, then pipe a swirl of buttercream on the top to add a nice profesh touch.
Here’s is my easy lemon and raspberry cupcakes recipe.
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Lemon and Raspberry Cupcakes
Equipment
Ingredients
For the Cupcakes
- 170 grams caster sugar
- 170 grams Stork or unsalted butter at room temperature
- 3 medium eggs
- 225 grams self raising flour
- 1 teaspoon lemon extract
- 1 lemon, zest and juice
- 12 teaspoon lemon curd
For the Buttercream
- 250 grams unsalted butter at room temperature
- 500 grams icing sugar, sifted
- 5 tablespoons homemade raspberry coulis, plus extra for drizzling
Instructions
For the Cupcakes
- Preheat your oven to 180ºC/160ºC Fan/Gas 4. Line a 12 hole muffin tin with cupcake wrappers. I like to use cupcake wrappers from Purple Cupcakes.
- In a stand mixer, or large bowl using a hand mixer, cream together the Stork/butter and caster sugar until light and fluffy.
- Crack the eggs into a jug and lightly whisk. Add the eggs to the butter and sugar mix, then the lemon extract, juice and zest, and mix until well combined.
- Add the flour, mixing until only just combined – don’t overmix. Half fill the cupcake wrappers.
- Make a small well in the centre of each cupcake and add a teaspoon of lemon curd to the middle.
- Cover the lemon curd with the remaining cupcake mixture, making sure each cupcake wrapper is approximately 2/3 full.
- Bake for around 18-20 minutes until ready. A skewer or toothpick inserted into the top of the cupcake will come out clean when they’re ready. Remove from the oven and allow to cool on a wire rack.
For the Buttercream
- Add the ingredients to the bowl of a stand mixer and mix together well.
- The buttercream is ready to be piped onto the cooled cupcakes using a piping bag. Pipe a swirl of buttercream to each cupcake and top with some more of the raspberry sauce. Enjoy with a cup of tea
These lemon cupcakes are best enjoyed on the day you bake them, but if there are any left over they should keep for up to 5 days in an airtight container. The Madeira cake base to the recipe means the cupcakes stay moist for longer. Enjoy!
For more easy cupcake recipes, why not try Chocolate and Blackberry Cupcakes Mini Egg Cupcakes for Easter or Robin Egg Cupcakes.
