Lemon flavoured cupcakes with tasty embedded raspberries, lemon buttercream icing and topped with lemon and a whole raspberry.
After my Lemon and Raspberry Cake recipe last year was so successful, I knew I had to make the cupcake version this summer.
I don’t know about you, but I associate summer with bright colours, refreshing tastes, and I’d say hot weather but that’s debatable here in the UK!
While unfortunately there is not much I can do about the cold and rain, I can however bring you this Lemon and Raspberry Cupcakes recipe!
They are sweet and fruity, and require very little work. What’s not to like?
Here’s how I made my Lemon and Raspberry Cupcakes
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Ingredients (makes 12 Lemon and Raspberry Cupcakes)
- 5oz Caster Sugar
- 5oz Stork
- 4oz Self Raising Flour
- 2 Eggs
- 2 tsp Lemon Extract
- Frozen Raspberries
- 16 oz Icing Sugar
- 8 oz stork
- 2 tsps Lemon Extract
- Yellow Food Colouring Gel
- 1 Lemon
- Fresh Raspberries
- red food colouring gel
What you’ll need to make these Lemon and Raspberry Cupcakes
12 Cupcake Cases
Wire Cooling Rack
Large Drop Flower Nozzle
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 180 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
- Firstly, place the stork and caster sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and continue to mix until combined.
- Add flour and lemon extract and continue to mix until combined.
- Split the mixture evenly between 12 cupcake cases in a bun tin.
- Add 2-4 frozen raspberries to each bun case evenly spread.
- Bake for approximately 20 minutes, or until risen and springy to the touch.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again carefully and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
- Beat the icing sugar and butter in a mixing bowl with 2 tsps lemon extract until it is completely mixed together and forming a smooth paste.
- Split the mixture evenly between 2 bowls.
- In one bowl, add yellow food colouring gel and mix in with a spoon or a spatula. Keep adding and mixing until you get the colour depth you’d like.
- In the other bowl, add red food colouring gel and mix. Keep adding and mixing until you get the depth of pink that you’d like.
- Lay a large square of clingfilm out on the worktop, and place the yellow icing in a vertical line in the middle, leaving around an inch at either end of the film.
- Place the pink icing in a line next to the yellow one in the same way.
- Roll up the cling film until the icing is fully covered, and close off one end of the film by twisting it. Leave the other side open, and place the roll into a piping bag with a drop flower or open star nozzle, putting the open side at the bottom.
- Test the piping bag on a piece of greaseproof paper to ensure the yellow and pink icing are both coming out together.
- Pipe a swirl of icing from the outside, in on each cupcake.
- Slice up the lemon and cut the slices into quarters.
- Add a quarter of lemon and a fresh raspberry to each swirl as pictured.
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If you liked this recipe, you might also like my Lemon and Raspberry Cake recipe. Click here to read it.