Raspberry and Lemon Cupcakes

Introduction

Capture the bright, sunshiny flavors of spring anytime with these Raspberry and Lemon Cupcakes. You get a tender, lemony cake filled with a sweet raspberry jam center, all topped with a sharp, zesty lemon buttercream. It’s the perfect balance of tart and sweet in a handheld treat.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 16

Ingredients

• FOR THE CUPCAKES
• 250g self raising flour
• 1/2 tsp baking powder
• 175g soft butter
• finely grated zest of two lemons
• 50g lemon curd
• 200g caster (super fine) sugar
• 3 large eggs, beaten
• 250g self raising flour
• 125ml sour cream
• 150g raspberry jam for filling the cupcakes
• FOR THE BUTTERCREAM
• 300g Icing (confectioner’s) sugar
• 125g soft unsalted butter
• 50g lemon curd
• 1 tablespoon fresh lemon juice (for a super zingy, sharp buttercream)
• TO DECORATE THE CUPCAKES
• 12 fresh raspberries
• Finely grated lemon zest

Instructions

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a muffin tin with 16 cupcake cases.
2. Make the cupcake batter. In a large bowl, beat together the soft butter (175g), caster sugar, and the finely grated zest of two lemons until pale and fluffy.
3. Gradually add the beaten eggs to the butter mixture, beating well after each addition to avoid curdling. Mix in the 50g of lemon curd.
4. Sift the 250g self raising flour and the 1/2 tsp baking powder together. Fold half of this flour mixture into the wet ingredients using a spatula.
5. Divide the batter evenly between the 16 cupcake cases, filling each about two-thirds full. Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean. Place the cupcakes on a wire rack to cool completely.
6. While the cupcakes cool, prepare the lemon buttercream. Beat the soft unsalted butter (125g) until very soft and smooth. Sift in the icing sugar and beat on low speed initially, then increase to high until very light and fluffy.
7. Add the 50g lemon curd and the tablespoon of fresh lemon juice to the buttercream. Beat again until fully incorporated and smooth.
8. Fill the cooled cupcakes. Use an apple corer or the end of a piping tip to carefully remove a small core from the center of each cupcake. Fill this hole with approximately 1-2 teaspoons of raspberry jam per cupcake.
9. Pipe or spread the lemon buttercream onto each cupcake. Decorate each with a fresh raspberry and a sprinkle of finely grated lemon zest.

Variations

• Muffin Style: Skip the filling and buttercream for a simpler treat. Fold 100g of fresh or frozen raspberries into the batter before baking for a burst of fruit throughout.
• Swirled Frosting: Create a two-tone effect by adding a spoonful of the raspberry jam to half of your buttercream and lightly swirling the two together as you pipe.
• Mini Cakes: Bake the batter in a 20cm round cake tin for 30-35 minutes for a layer cake. Split the cooled cake and fill with the raspberry jam and lemon buttercream.
• Lemon Drizzle: After baking, poke small holes in the warm cupcakes and drizzle with a simple syrup made from equal parts lemon juice and caster sugar.

Tips for Success

• Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smooth, well-emulsified batter.
• When filling the cupcakes, don’t go deeper than two-thirds of the way down to avoid the jam leaking from the bottom.
• For the best buttercream, beat the butter alone for a few minutes until very pale before adding the sugar to incorporate more air and create a lighter texture.
• Use a piping bag with a large star tip for a professional-looking finish, or simply use a palette knife for a rustic swirl.

Storage & Reheating

FAQ

1. Can I use frozen raspberries in the batter? The recipe doesn’t call for fruit in the batter, but for the variation, use frozen raspberries without thawing them to prevent the color from bleeding too much.
2. Why is self raising flour listed twice? This appears to be a typographical duplication. You only need 250g of self raising flour total for the cupcake batter.
3. My buttercream is runny. What happened? This is likely due to the butter being too soft or adding too much liquid. Ensure your butter is soft but still cool. You can firm it up by chilling the bowl for 15-20 minutes and re-beating, or by adding a little more sifted icing sugar.
4. Can I use a different jam? Yes, any jam will work. Blackberry, strawberry, or even a sharp apricot jam would be delicious alternatives.
5. What can I use instead of sour cream? Full-fat Greek yogurt or crème fraîche are the best direct substitutes for sour cream in this recipe.
6. Do I need to use both types of sugar? Yes, caster sugar dissolves easily into the batter for a fine crumb, while icing sugar is essential for the smooth texture of the buttercream.