Moist, tart lemon cupcakes filled with smooth lemon curd and covered in Lemon Raspberry Swirl Buttercream Frosting
I started my last post talking about how time seems to slip me by and it looks like I’m starting this one off the same way, at least I’m consistent! This post almost didn’t happen, because I did not realise how late into the week we are – it’s Friday apparently?! Did everybody realise this?! Has somebody alerted the PM? (On second thoughts don’t, he’ll probably impose a time tax) It’s actually currently Thursday as I write this, 11:30pm on Thursday – oops! I’ve been baking all evening in the kitchen (where else would you be baking, Michelle?!) and I finally sat down, ready to catch up on some blog reading before I go to bed when it hit me that tomorrow (now today) would be Friday and I hadn’t even started on a post! Luckily I had at least edited the photos, so it’s just the actual writing I have to do. Please tell me I’m not the only one who finds themselves this unorganised on a frequent basis? Lie to me if you have to!
This may be a last minute post, but it’s a great recipe – I wouldn’t sell you short on that front! It was my mum’s birthday in April and I made her 3 batches of cupcakes to take into work, I’ve already shared the recipe for the Chocolate Coconut Cupcakes and I’ll be sharing some really yummy Chocolate Cupcakes with you soon – but today it’s the Raspberry Lemon Cupcakes! I usually make her lemon cupcakes on her birthday and they always go down really well, but this time I decided to mix things up and add a bit of raspberry into the mix. Lemon is still the primary flavour, but the raspberry addition really takes these cupcakes to another level of tastiness.
The cupcake sponge is my go to lemon cupcake recipe that I’ve used for years – it never needs changing because it’s delicious and everybody always loves it. It’s moist, tart and full of lemony goodness – what makes this lemon cupcake recipe better than any other recipe I’ve tried is the buttermilk. Don’t you just love buttermilk? It seems to be able to take any recipe and just make it that much better – it definitely does the trick for these cupcakes. They’re filled with my absolute favourite lemon curd, I really do recommend making your own lemon curd (particularly my recipe ;)) – it’s easy and the results are so much better. But, of course, you can use homemade if you like 🙂
The frosting is a creamy lemon buttercream with raspberry preserves folded into half of it. Simple, yes, but oh so good! You could go all raspberry or all lemon if you prefer, but I really love the combination of the two and swirled two-tone look is always so pretty. It’s an easy effect to get too, all you need is a piping bag fitted with your chosen tip (I used an large open star tip) then you spoon the lemon buttercream into one side of the piping bag and the raspberry into the other side so your frostings are side by side vertically through the bag like this– there’s no need to get this perfect, it’s definitely a messy job and no doubt you’ll end up with one reaching the tip first but it’s all good – just pipe into a bowl until you start seeing two tone. Then pipe the buttercream in swirls on top of your cupcake, and you have pretty two tone frosting! Some people achieve this effect by putting each frosting in a separate bag and then putting them both in another bag, and then there are special double bags/tips you can buy – and while that’d certainly be a little less messy it just seems like a waste of money and bags to me when you can get an equally good result with just one regular piping bag! Or maybe I’m just too cheap for my own good!
- 115g unsalted butter, room temperature
- 200g caster sugar (superfine granulated sugar)
- 2 large eggs
- 1/2 tsp vanilla extract
- 190g plain flour (all purpose)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 120ml buttermilk
- 75ml freshly squeezed lemon juice
- zest of 3 lemons
- 150g lemon curd
- 170g unsalted butter, room temperature
- 500g icing sugar (powdered/confectioners)
- 3 tbsp double cream (heavy cream)
- 1/2 tsp vanilla extract)
- 1/2 tsp salt
- Juice and zest of 1 lemon
- 120g raspberry preserves
- Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
- In the bowl of your mixer fitted with the paddle attachment (or using a handheld electric mixer) beat the butter and sugar together on medium high speed until pale and smooth, about 3 minutes. Add the eggs and vanilla and beat to combine.
- Whisk the flour, baking powder, bicarb and salt in a medium bowl to combine. Add the dry to the wet ingredients and beat on the lowest speed until just combined, scrape down the sides of the bowl as necessary.
- Add the buttermilk, lemon juice and zest, beat on low until just combined - scrape down sides of the bowl as necessary.
- Spoon the batter into the muffin cases, filling 2/3 of the way full. Bake for 18-20 minutes, they're done when the sponge is springy and a toothpick inserted comes out clean. Cool in tin for 5 mins then transfer to a wire rack to cool completely.
- Once cooled, fill the centre of the cupcakes with about 1/2 tsp of lemon curd - take a sharp paring knife and cut a small 1/2" circle from the middle of the cupcake that goes about 2/3 of the way through, fill with curd then trim the piece of cake you removed to make a lid and seal the cupcakes again.
- Fit a large piping bag with a large open star tip and place in a large glass, with the top of the bag folded over.
- In your stand mixer fitted with the paddle attachment, beat the butter on a medium high speed until it is smooth and creamy - about 3 minutes.
- Add the sugar and beat on low until combined (so you don't end up covered in a cloud of icing sugar!). Add the cream, vanilla, salt, lemon juice and zest and beat on medium high until fluffy - about 2 minutes.
- Remove half of the frosting and set aside. Add the raspberry preserves to the remaining frosting and beat for another minute until all combined.
- Spoon the lemon frosting into one side of the piping bag, doing your best to get it as far down the bag as possible. Spoon the raspberry lemon frosting into the other side. Gently squeeze from the top of the bag, piping into a bowl until the frosting starts coming out two tone.
- Pipe onto the cupcakes in swirls. You can achieve this same effect with any tip you choose.
- Cupcakes will keep in an airtight container in the fridge for 3-5 days, bring up to room temperature before serving.
- If you don't have buttermilk you can make your own by putting 1 tsp of lemon juice or white vinegar in your measuring jug and filling it up the rest of the way with regular milk to 120ml. Whisk and leave to sit for 5-10 minutes, the mixture will look curdled when ready.
Since my mum had requested lemon cupcakes I made lemon the star of the show, but if you want to up the raspberry a bit you could fill the cupcakes with raspberry preserves instead of the lemon curd – how yummy does that sound? I might have to try that next! Or maybe you’re a lemon lover and want to skip the raspberry all together – hey, I wouldn’t judge, in fact I encourage it! Whatever way you decide to make these cupcakes, they’re gonna be delicious so go wild!
I’m gonna bring these cupcakes to Fiesta Friday this week because what’s a party without lots and lots of cupcakes? No party I want to go to – and I always want to go to Fiesta Friday, and I’m inviting you to join us! Our lovely host is Angie, make sure you pop by and say hello! She’s joined by two of my favourite Fiesta Friday-ers as co-hosts this week, say hello to Justine and Jhuls 😀
If you liked this recipe, you can subscribe below to get all future recipes directly to your inbox for free plus my FREE eCook Book!