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Lemon Cupcakes with a Raspberry Jam Centre, and Swirled Lemon & Raspberry Buttercream. My new favourite Summery Lemon and Raspberry Cupcakes!
So recently I was asked to bake a few cupcakes for work, and I was a little stuck for ideas. It seems ironic, as I have so many on my blog… but I just couldn’t decide what flavours to bake! I knew I wanted to do Chocolate, and Caramel, but I wanted something fruity and ohmydays I just couldn’t work it out. When I was buying the ingredients, I bought lemons as I thought lemon would be the best choice (if potentially boring to some) but when I strolled past the Freeze Dried Raspberries, I thought… YES. yesssssss. Lemon AND Raspberry Cupcakes!
I am questioning to myself why I have never thought to do these before, because I have regularly made cake versions, or loaf cake versions, but honestly… one of my new favourite cupcake flavours now exist in my world.
I decided to bake a Lemon Cupcake, with a Raspberry Jam centre because I didn’t want to faff about making different flavoured sponges. Also, I love Lemon Cake. However, I did decide that swirling together Raspberry Buttercream with Lemon Buttercream would give it the show it needed, along with representing that its double flavoured.
Sprinkling on some Freeze Dried Raspberries is just a must for me as they look so god damn pretty, but you can easily decorate with fresh raspberries instead. Anything Raspberry is good my books because I love them oodles amounts.
Combining Lemon with other fruits is always delicious, such as with my Lemon & Blueberry Sweet Rolls. However, in Cake form, it is just that much better. It’s so fresh, and somehow you feel less guilty about eating cake when its so fruity.
My White Chocolate & Raspberry Blondies is a good alternative if you’re craving something Raspberry like with chocolate… but honestly, these lemon and raspberry cupcakes are so delicious you will LOVE them! Enjoy! x
Lemon Raspberry Cupcakes!
Ingredients
Cupcakes
- 150 g Unsalted Butter/Stork
- 150 g Caster Sugar
- 3 Medium Eggs
- 150 g Self Raising Flour
- Zest of 1 Lemon
Lemon/Raspberry Buttercream
- 150 g Unsalted Butter (room temp)
- 350 g Icing Sugar
- 2 tbsp Lemon Juice
- 1 tbsp Raspberry Jam
- Pink Food Colouring
Decoration
- Raspberry Jam
- Freeze Dried Raspberries
Instructions
- Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases or put 12 Iced Jems Baking Cups onto a flat tray!
- Cream together the Butter and Caster Sugar till light & fluffy and smooth – add in the Beaten Eggs, Self Raising Flour and Lemon Zest and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overdo it!
- Spoon you cupcake mix into your Iced Jems Baking Cups and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
- Once the cakes are cool, make the buttercream frosting – beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
- Once all of the Sugar is in the mix, split it between two bowls. Add the Lemon Juice to one, and beat. Add the Raspberry Jam, and a little pink food colouring to the other and beat.
- Once both buttercreams are combined, add them both to a piping bag (with each flavour on one side) or add them to two smaller piping bags, and then add that to a larger one.
- Hollow out some of the cupcake, like you would for a Butterfly Cupcake, and then spoon in a little Raspberry Jam. Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes, ontop of the jam.
- Decorate your cupcakes how you like – I use Sprinkles, freeze dried Raspberries which I found in Waitrose, and a fresh raspberry – ENJOY!
Notes
- YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. I get comments often about ‘why is my buttercream so runny’ and 9/10 times its because the incorrect butter was used. You can’t use stork, or a spread, or a substitute for buttercream.
- I buy my Cupcakes Cases/Baking Cups from Iced Jems – here!
- These lemon and raspberry cupcakes will last in an airtight container for 3 days at room temperature!
ENJOY!
Find my other Cupcake Recipes on my Recipes Page!
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J x
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17 Comments
Frankie
January 30, 2021 at 7:39 pmMy pink buttercream was fab but as soon as a I added lemon juice to my lemon buttercream it was so sloppy and lost its shape when I piped it? I used proper butter from Tesco and tried to add more icing sugar but no luck🤦🏼♀️ Please help, what did I do wrong?
Jane's Patisserie
January 30, 2021 at 7:40 pmThat’s really strange – I have never had that with block butter! It sounds like too much lemon juice or the butter was far too soft x
Chloe
January 14, 2021 at 7:04 pmWill the raspberry jam split the buttercream? And does it give a strong flavour? Thank you!!’
Jane's Patisserie
January 15, 2021 at 8:34 pmNo it doesn’t! And it’s not a hugely strong flavour, but its a lovely flavour!
Lauren Mary MacDonald
January 6, 2021 at 8:00 pmI would like to add some gin to this cupcake recipe, how best would i do it? in the icing or cupcakes or both and do you think flavouring or actual gin would be best?
many thanks
Jane's Patisserie
January 7, 2021 at 2:17 pmFlavouring is the safer way as liquids can ruin a buttercream for example, or you can try the gin drizzle from my G&T cupcakes x
Amber
November 19, 2020 at 2:16 pmHi Jane,
I recently made these but unfortunately they turned out quite dry. I’m sure its something I have done and not your recipe, but I can’t work out what. Any ideas?
I also recently made your carrot cake cupcakes and they were amazing and light. Just wish these would have been as good!
Any tips greatly received.
Thank you xx
Jane's Patisserie
November 19, 2020 at 4:07 pmThat sounds like they are over baked – usually these are softer due to the fruit so it’s quite strange that they are dry! x
Claire Hellard
June 7, 2020 at 5:36 pmMy buttercream was super runny and lost all of its shape when piping. Any suggestions on how to improve? Super tasty recipe though! X
Jane's Patisserie
June 7, 2020 at 5:44 pmWhat type of butter did you use? x
Alex
September 16, 2019 at 5:55 pmCan you turn those into a cake?
Rowanne Carberry
June 1, 2018 at 7:56 pmI’m wondering if you think these will work with fresh raspberries?
Jane's Patisserie
June 4, 2018 at 6:38 pmI’m sure it would!
Claire Teagle
May 18, 2018 at 9:11 pmHi Jane.
I make these this week to take to work. They were amazing and everyone loved them. 😋 The freeze dried raspberrys on the top were fab . Thanks for a great recipe will definitely make these again soon. Going to try your crunchier ones next week.
Jo
August 1, 2017 at 6:00 pmThese look beautiful! I particularly love the freeze dried raspberry topping. I made similar cupcakes last year (not as pretty as yours though!) but used a lemon cream cheese icing which worked really well.
Pauline
June 10, 2020 at 2:21 pmHi Jane,
Recently when I am baking cupcakes some are peeling away as soon as they come out oven and others a bit later? This never used to happen and I haven’t changed ingredients.
I use stork for cakes and beat with sugar so really light first?
Any ideas why this happening?
Thank you xx
Jane's Patisserie
June 10, 2020 at 4:27 pmHey!! So this typically means the cupcakes haven’t finished baking/need a bit longer! It can also depend on what cupcake cases or baking cups you use. For example, with the baking cups I use, you could cool them on the tray you baked them on, so the cooling process is slightly slower! x