Lemon and Raspberry Cupcakes

Lemon flavoured cupcakes with a hidden lemon curd centre topped with raspberry buttercream.

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I had never planned to make these cupcakes however, I had some left over lemons from a meal and didn’t want them to go to waste. I also had some leftover raspberry jam in the fridge and so the lemon and raspberry cupcakes were born baked!

I wasn’t sure how I would combine the two flavours. I originally was going to make a raspberry flavoured sponge with a lemon curd centre then I changed my mind and was going to do a lemon cupcake with raspberry centre before I finally settled on lemon cupcake with lemon curd centre and raspberry buttercream. They have become one of my favourites!

The lightness of the lemon sponge coupled with the lemon centre and topped with the super sweet raspberry buttercream is just utterly divine and I decorated them simply with red 100 and 1000s.

Of course with all my cupcakes I used Iced Jems baking cups which you can find here! they are slightly deeper than normal cupcake cases and come in so many pretty colours and designs. I especially like them because they open up to make little plates that you can catch all the cupcake crumbs in.

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This recipe makes 12

Ingredients

For the Cupcakes 

175g Unsalted Butter

175g Caster Sugar

175g Self-Raising Flour

1tsp Baking Powder

3 Large Eggs

Zest of 1 Lemon

3tsp Lemon Juice

For the Centre

100g Lemon Curd

For the Buttercream

250g Unsalted Butter

500g Icing Sugar

2tbsp Seedless Raspberry Jam

Method 

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
  2. Cream together the butter and sugar in a large bowl until light and fluffy.
  3. Sieve in the self-raising flour and add the eggs, lemon zest and lemon juice before mixing until all the ingredients are incorporated.
  4. Spoon the mixture into baking cases and bake for 10-15 minutes or until golden brown and springy to touch.
  5. While the cupcakes are cooling make the buttercream.
  6. Mix together the butter and the icing until smooth and add in the raspberry jam. Leave to the side.
  7. When the cupcakes are cool hollow out the centre (like you would for a butterfly cupcake), add a spoonful of lemon curd into the middle.
  8. Pipe the buttercream onto the cupcakes and decorate.

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Tips and Tricks 

These cupcakes will keep in an airtight container for 2-3 days.

Of course you can add/take away the lemon zest or teaspoons of lemon juice to suit your taste.

You must use butter for the buttercream!! – You cannot use Stork, spread or an alternative as it will make it runny.

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Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

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