Raspberry Lemon Cupcakes

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

  1. Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
  2. 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.
  3. .....
  4. Visit Raspberry Lemon Cupcakes @ www.giraffescanbake.com for full instructions

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