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Raspberry Lemonade Cupcakes

by Cupful Of Sprinkles
written by Cupful Of Sprinkles
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Raspberry Lemonade Cupcakes

A zesty lemon cake topped with sweet buttercream made with lemon curd and fresh raspberries. Raspberry and lemon are one of my favourite flavour combinations. It’s summery, sweet and reminds me of picnics in the park drinking my favourite pink, sparkling raspberry lemonade. This is definitely a treat for someone who loves a sweet treat!

These cakes use my go to lemon base, using lemon zest in the batter. This helps to give the cake a delicious zesty flavour without adding any extra liquid. I would always recommend using unwaxed lemons as the zest is easier to remove from the lemon as it’s not ‘coated’. I would also recommend using the best quality eggs that you can afford; I use ‘golden yolk’ free range eggs; these yolks are naturally quite orange which give my cake a more vivid colour. For this recipe I used the all-in-one method, throwing everything in the bowl and mixing, but if you would prefer then you can cream the butter and sugar together first, then slowly add the other ingredients.

Raspberry
Raspberry Lemonade Cupcakes
Raspberry Lemonade Cupcakes

The icing is the real showstopper of this cake. This uses a basic buttercream recipe with lemon curd and fresh raspberries blended in. The raspberries give the icing a beautiful pink colour without the need for any artificial colouring. The fresh raspberries also adds extra liquid to the buttercream, you will need to add extra icing sugar to thicken it up. Start by making a basic buttercream, without the extra icing sugar, and add the lemon curd. Make you that you taste the icing at this point, so that you are happy with the sweetness level.

Time to whisk in the fresh raspberries. The icing will look more watery at this point, add the extra icing sugar and blend well to help thicken it up. The juice in the raspberries react with the butter, giving the icing a speckled effect. This is just where the fat and liquid content struggle to mix. Please do not worry, this has not curdled, this is the desired consistency. This is not a pipeable icing and will need to be ‘smeared’ on top of the cake. I finish these off with a little bit of lemon zest on top for decoration.

Raspberry Lemonade Cupcakes

These cakes are best eaten the same day, any leftovers are best kept covered and placed in the fridge, eaten within 2 days.

Raspberry Lemonade Cupcakes

Raspberry Lemonade Cupcakes

Serves: 8 – 10 Cupcakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • CAKE:
  • 115 g / 4 oz Butter
  • 85 g / 3 oz Sugar
  • 115 g / 4 oz Self-Raising Flour
  • 2 Eggs
  • Zest of 1 Lemon, reserving a little for decoration (optional)
  • ICING:
  • 85 g / 3 oz Unsalted Butter
  • 170 g / 8 oz Icing Sugar
  • 1/2 Tablespoon Milk
  • 1 Teaspoon Lemon Curd, more or less to taste
  • 1 1/2 Handfuls Fresh Raspberries

Instructions

  • Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
  • Line a cupcake tin with cases and set aside.
  • Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.
  • Add the eggs, self-raising flour and milk to the mixture, blending until fully combined.
  • Stir through the lemon zest and spoon the mixture into your prepared tin.
  • Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
  • Once ready, remove from the oven.
  • Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the icing.
  • Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
  • Add 3 oz / 85 grams icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
  • Add another 3 oz / 85 grams icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
  • Place the lemon curd in the bowl and whisk until combined, tasting and adjusting for preference
  • Add the raspberries and blend until thoroughly combined. It may look quite wet at this point, add the remaining icing sugar and mix everything together.
  • The juice in the raspberries react with the butter, giving the icing a speckled effect. This is just where the fat and liquid content struggle to mix. Please do not worry, this has not curdled, this is the desired consistency.
  • Use a butter knife or palette knife to roughly ‘smear’ the icing on top of the cake.
  • Top with any remaining lemon zest and enjoy!

*These cakes are best eaten straight away, but if there are any left overs store in the fridge and eat within 2 days.

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