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Moist, tart lemon cupcakes filled with smooth lemon curd and covered in Lemon Raspberry Swirl Buttercream Frosting. You will love these Raspberry Lemon Cupcakes!
I started my last post talking about how time seems to slip me by and it looks like I’m starting this one off the same way, at least I’m consistent! This post almost didn’t happen, because I did not realise how late into the week we are – it’s Friday apparently?! Did everybody realise this?! Has somebody alerted the PM? (On second thoughts don’t, he’ll probably impose a time tax) It’s actually currently Thursday as I write this, 11:30pm on Thursday – oops! I’ve been baking all evening in the kitchen (where else would you be baking, Michelle?!) and I finally sat down, ready to catch up on some blog reading before I go to bed when it hit me that tomorrow (now today) would be Friday and I hadn’t even started on a post! Luckily I had at least edited the photos, so it’s just the actual writing I have to do. Please tell me I’m not the only one who finds themselves this unorganised on a frequent basis? Lie to me if you have to!
This may be a last minute post, but it’s a great recipe – I wouldn’t sell you short on that front! It was my mum’s birthday in April and I made her 3 batches of cupcakes to take into work, I’ve already shared the recipe for the Chocolate Coconut Cupcakes and I’ll be sharing some really yummy Chocolate Cupcakes with you soon – but today it’s the Raspberry Lemon Cupcakes! I usually make her lemon cupcakes on her birthday and they always go down really well, but this time I decided to mix things up and add a bit of raspberry into the mix. Lemon is still the primary flavour, but the raspberry addition really takes these cupcakes to another level of tastiness.
Raspberry Lemon Cupcakes
Ingredients
For the cupcakes:
1/2 cup (115g) unsalted butter, room temperature
1 cup (200g) caster sugar (superfine granulated sugar)
2 large eggs
1/2 tsp vanilla extract
1.5 cups (190g) plain flour (all purpose)
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
1/2 cup (120ml) buttermilk
1/4 cup + 1tbsp (75ml) freshly squeezed lemon juice (approx 2 lemons)
zest of 3 lemons
2/3 cup (150g) lemon curd
For the lemon raspberry frosting:
3/4 cup (170g) unsalted butter, room temperature
4 cups (500g) icing sugar (powdered/confectioners)
3 tbsp double cream (heavy cream)
1/2 tsp vanilla extract)
1/2 tsp salt
Juice and zest of 1 lemon
1/3 cup (120g) raspberry preserves
Instructions
To make the cupcakes:
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I started my last post talking about how time seems to slip me by and it looks like I’m starting this one off the same way, at least I’m consistent! This post almost didn’t happen, because I did not realise how late into the week we are – it’s Friday apparently?! Did everybody realise this?! Has somebody alerted the PM? (On second thoughts don’t, he’ll probably impose a time tax) It’s actually currently Thursday as I write this, 11:30pm on Thursday – oops! I’ve been baking all evening in the kitchen (where else would you be baking, Michelle?!) and I finally sat down, ready to catch up on some blog reading before I go to bed when it hit me that tomorrow (now today) would be Friday and I hadn’t even started on a post! Luckily I had at least edited the photos, so it’s just the actual writing I have to do. Please tell me I’m not the only one who finds themselves this unorganised on a frequent basis? Lie to me if you have to!
This may be a last minute post, but it’s a great recipe – I wouldn’t sell you short on that front! It was my mum’s birthday in April and I made her 3 batches of cupcakes to take into work, I’ve already shared the recipe for the Chocolate Coconut Cupcakes and I’ll be sharing some really yummy Chocolate Cupcakes with you soon – but today it’s the Raspberry Lemon Cupcakes! I usually make her lemon cupcakes on her birthday and they always go down really well, but this time I decided to mix things up and add a bit of raspberry into the mix. Lemon is still the primary flavour, but the raspberry addition really takes these cupcakes to another level of tastiness.
Raspberry Lemon Cupcakes
Ingredients
For the cupcakes:
1/2 cup (115g) unsalted butter, room temperature
1 cup (200g) caster sugar (superfine granulated sugar)
2 large eggs
1/2 tsp vanilla extract
1.5 cups (190g) plain flour (all purpose)
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
1/2 cup (120ml) buttermilk
1/4 cup + 1tbsp (75ml) freshly squeezed lemon juice (approx 2 lemons)
zest of 3 lemons
2/3 cup (150g) lemon curd
For the lemon raspberry frosting:
3/4 cup (170g) unsalted butter, room temperature
4 cups (500g) icing sugar (powdered/confectioners)
3 tbsp double cream (heavy cream)
1/2 tsp vanilla extract)
1/2 tsp salt
Juice and zest of 1 lemon
1/3 cup (120g) raspberry preserves
Instructions
To make the cupcakes:
- Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
- In the bowl of your mixer fitted with the paddle attachment (or using a handheld electric mixer) beat the butter and sugar together on medium high speed until pale and smooth, about 3 minutes. Add the eggs and vanilla and beat to combine.
- Whisk the flour, baking powder, bicarb and salt in a medium bowl to combine. Add the dry to the wet ingredients and beat on the lowest speed until just combined, scrape down the sides of the bowl as necessary.
- Add the buttermilk, lemon juice and zest, beat on low until just combined - scrape down sides of the bowl as necessary.
- Spoon the batter into the muffin cases, filling 3/4 of the way full. Bake for 18-20 minutes, they're done when the sponge is springy and a toothpick inserted comes out clean. Cool in tin for 5 mins then transfer to a wire rack to cool completely.
- Once cooled, fill the centre of the cupcakes with about 1/2-1 tsp of lemon curd - take a sharp paring knife and cut a small 1/2" circle from the middle of the cupcake that goes about 2/3 of the way through, fill with curd then trim the piece of cake you removed to make a lid and seal the cupcakes again.