Lemon and raspberry cupcakes

    1 hour 15 min

    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.


    Sussex, England, UK
    16 people made this

    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

    Prep:20min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large mixing bowl, beat the caster sugar and butter until the mixture is light and fluffy.
    3. Whisk in the beaten eggs. Add the rind and juice of the lemon.
    4. Sieve the self-raising flour into the bowl, folding it into the mixture, until it forms a smooth batter.
    5. Divide the mixture into six large cupcake/muffin cases.
    6. Place one raspberry onto the top of each cupcake. Do not press it into the mixture, it will sink naturally whilst cooking.
    7. Bake the cupcakes in a preheated oven until the cakes spring back when you touch the top, about 25 minutes.
    8. For the icing, beat together the lemon curd, cream cheese and sieved icing sugar.
    9. Once the cakes have cooled, spread the icing onto the top.
    10. The cakes can be left plain or cover in hundreds and thousands for a pretty, colourful finish.

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    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