Also try our recipe Lemon Blueberry Cake with Whipped Cream Frosting Moist, tart lemon cupcakes filled with smooth lemon curd and covered in Lemon Raspberry Swirl Buttercream Frosting. You will love these Raspberry Lemon Cupcakes!
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
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.
To make the frosting:
- Fit a large piping bag with a large open star tip and place in a large glass, with the top of the bag folded over.
- In your stand mixer fitted with the paddle attachment, beat the butter on a medium high speed until it is smooth and creamy – about 5 minutes.
- Add the sugar and beat on low until combined (so you don’t end up covered in a cloud of icing sugar!). Add the cream, vanilla, salt, lemon juice and zest and beat on medium high until fluffy – about 2 minutes.
- Remove half of the frosting and set aside. Add the raspberry preserves to the remaining frosting and beat for another minute until all combined.
- Spoon the lemon frosting into one side of the piping bag, doing your best to get it as far down the bag as possible. Spoon the raspberry lemon frosting into the other side. Gently squeeze from the top of the bag, piping into a bowl until the frosting starts coming out two tone.
- Pipe onto the cupcakes in swirls. You can achieve this same effect with any tip you choose.
- *Please note cup measurements are never as accurate as weighing.
- If you don’t have buttermilk you can make your own by putting 1 tsp of lemon juice or white vinegar in your measuring jug and filling it up the rest of the way with regular milk to 120ml. Whisk and leave to sit for 5-10 minutes, the mixture will look curdled when ready
- Cupcakes will keep in an airtight container in the fridge for 3-5 days, bring up to room temperature before serving.