Lemon and Raspberry Cupcakes
Try these zingy lemon and raspberry cupcakes next time you want to bake a sweet treat! They're a match made in heaven - delicious lemon cupcake with lemon curd filling topped with raspberry buttercream and raspberry sauce.
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