Lemon Raspberry Cupcakes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Lemon Cupcakes with a Raspberry Jam Centre, and Swirled Lemon & Raspberry Buttercream. My new favourite Summery Lemon and Raspberry Cupcakes!

Course: Dessert
Cuisine: Cupcakes
Keyword: Lemon
Servings: 12 Cupcakes
Calories: 407 kcal
Author: Jane's Patisserie
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
Instructions
  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. Decorate your cupcakes how you like – I use Sprinkles, freeze dried Raspberries which I found in Waitrose, and a fresh raspberry – ENJOY!

Recipe Notes
Nutrition Facts
Lemon Raspberry Cupcakes!
Amount Per Serving
Calories 407 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 94mg31%
Sodium 19mg1%
Potassium 33mg1%
Carbohydrates 52g17%
Sugar 41g46%
Protein 3g6%
Vitamin A 685IU14%
Vitamin C 1.1mg1%
Calcium 14mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.