A moist lemon tart cupcake filled with smooth lemon curd and covered with Lemon Raspberry Swirl Buttercream Frosting. You will love this Raspberry Lemon Cupcake!
With the addition of raspberries, frosting can be a little thinner, which is not a bad thing at all and is still quite good as you can see. But you will want to store them in the fridge - and you certainly don't want to let them sit in your conservatory after shooting on a sunny day for an hour, because you can go back to freezing. You start falling from the cupcake - that's definitely not something I do, no mistress (spoilers: I really did, oops!).
Since my mother had asked for lemon cupcakes, I made lemons the star of the show, but if you want to raise little raspberries, you can fill cupcakes with raspberry preservatives instead of lemon curd - how well does it taste? I might have to try it later! Or maybe you're a lemon lover and want to pass raspberries together - hey, I won't judge, actually I encourage it! Whatever way you decide to make these Raspberry Lemon Cupcakes, they will become delicious and wild!
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) caster sugar (prime sugar)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1.5 cups (190g) wheat flour (all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk
- 1/4 cup + 1tbsp (75ml) fresh lemon juice (about 2 lemons)
- 3 lemon peels
- 2/3 cups (150g) lemon curd
For the raspberry lemon frosting:
- 3/4 cup (170g) unsalted butter, room temperature
- 4 cups (500g) icing sugar (powder / candied)
- 3 tablespoons double cream (thick cream)
- 1/2 teaspoon vanilla extract)
- 1/2 teaspoon salt
- Juice and zest of 1 lemon
- 1/3 cup (120g) raspberry preservative
To make cupcakes:
- Preheat the oven to 170C / 350F. Enter 12 counts of a muffin tin with a paper box.
- In your mixer bowl equipped with a paddle attachment (or using a handheld electric mixer) shake the butter and sugar together at medium-high speed until it is pale and smooth, about 3 minutes. Add eggs and vanilla, then shake until mixed.
- Mix flour, baking powder, bicarb, and salt in a medium bowl to mix. Add the dry ingredients to the wet ingredients and shake at the lowest speed until just combined, rub the sides of the bowl as needed.
- Add buttermilk, lemon juice, and zest, whisk gently to scrape the bottom of the bowl as needed.
- Put the mixture in the muffin wrapper, fill it 3/4 full. Bake for 18-20 minutes, finished when the spongy sponges and toothpicks are put out clean. Chill in a can for 5 minutes then transfer to a wire rack until it has cooled completely.
- Once cool, fill the center of the cupcakes with about 1/2 tsp of lemon curd - take a sharp paring knife and cut a small circle 1/2 "from the middle of the cupcake that runs about 2/3 of the way through, fill with curds then cut the cake You are removed to make the lid and close the cupcakes again.
To make a hold:
- Attach a large pipe bag with a large open star tip and place it in a large glass, with the top of the bag folded.
- In your mixer stand equipped with paddle attachments, shake the butter at medium speed until smooth and creamy - about 5 minutes.
- Add sugar and shake with low heat until mixed (so you won't be covered in a cloud of icing sugar!). Add the cream, vanilla, salt, lemon juice, and skin and shake it over medium heat until fluffy - about 2 minutes.
- Remove half of the freeze and set aside. Add the preserved raspberries to the remaining frosting and shake for another minute until everything is mixed.
- Spoon the lemon frosting to one side of the piping bag, doing your best to get it as far as possible in the bag. Spoon the frozen raspberry lemon to the other side. Gently squeeze from the top of the bag, put it in a bowl until the ice begins to come out in two tones.
- Pipe into cupcakes in around. You can achieve this same effect with whatever tip you choose.
This recipe is inspired by atipsygiraffeNote
* Please note cup measurements are never as accurate as weighing.
If you don't have buttermilk, you can make it yourself by putting 1 teaspoon of lemon juice or white vinegar in your measuring jar and filling it with plain milk up to 120ml. Shake and let stand for 5-10 minutes, the mixture will look lumpy when ready
Cupcake will be stored in an airtight container in the refrigerator for 3-5 days, raising it to room temperature before serving.