Lemon and raspberry cupcakes
These were a bit of an improvisation when I had some spare raspberries and jar of lemon curd. They make a really indulgent treat, but are not as heavy as a chocolatey treat.
Ingredients
Makes: 6 Muffins/Large Cupcakes
- 100g caster sugar
- 100g butter or margarine
- 2 eggs, beaten
- 1 lemon, zested and juiced
- 100g self-raising flour
- 6 raspberries
- 75g lemon curd
- 75g cream cheese
- 150g icing sugar
Method
Prep:20min ›
Cook:25min ›
Extra time:30min cooling ›
Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4.
- In a large mixing bowl, beat the caster sugar and butter until the mixture is light and fluffy.
- Whisk in the beaten eggs. Add the rind and juice of the lemon.
- Sieve the self-raising flour into the bowl, folding it into the mixture, until it forms a smooth batter.
- Divide the mixture into six large cupcake/muffin cases.
- Place one raspberry onto the top of each cupcake. Do not press it into the mixture, it will sink naturally whilst cooking.
- Bake the cupcakes in a preheated oven until the cakes spring back when you touch the top, about 25 minutes.
- For the icing, beat together the lemon curd, cream cheese and sieved icing sugar.
- Once the cakes have cooled, spread the icing onto the top.
- The cakes can be left plain or cover in hundreds and thousands for a pretty, colourful finish.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(6)
Reviews in English (6)
Even if I do say so myself - made various cakes for my wedding meal last weekend, these went down a storm! - 07 Feb 2012
Finally! The recipe I've been looking for. Lemon curd icing is perfect. I don't really like cupcakes - they're far too sugary and flavorless (for me). I've been searching for ages for a great lemon recipe with some zing. Best lemon cupcake recipe I've tried. - 20 Dec 2013
lovely fluffy cup cakes, really nice - 13 Jul 2012
Write a review
