How to Prepare Delicious Lemon, Raspberry and Almond Cupcakes

Lemon, Raspberry and Almond Cupcakes. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious! I think cupcakes have to be one of my favorite things to create and photograph for this blog. These Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet!

Try your hand at these cupcakes - great to bring to a coffee morning or for a lunchbox treat but with a depth of flavour that makes Divide half the mixture between the muffin cases, scatter with half the raspberries then spoon the rest of the cake mixture on top. These lemon raspberry cupcakes are moist, light and some of my favorite flavors for spring! These lemony cupcakes filled with raspberries and just a hint of almond extract are a delicious sweet treat. You can have Lemon, Raspberry and Almond Cupcakes using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Lemon, Raspberry and Almond Cupcakes

1. It's 200 g of self-raising flour.
2. You need 2 tsp of baking powder.
3. Prepare 200 g of unsalted butter, softened.
4. Prepare 4 of egg.
5. It's 200 g of caster sugar.
6. Prepare 3 tbsp of milk.
7. You need 50 g of ground almond.
8. Prepare of zest of 1 lemon.
9. It's 150 g of punnet raspberry.
10. Prepare of For the icing-.
11. You need 250 g of icing sugar.
12. You need 80 g of butter at room temperature.
13. You need Squeeze of lemon juice.
14. You need 25 ml of whole milk.
15. Prepare of Zest of 1 lemon.

Now, these Raspberry Almond Chocolate Cupcakes may sound simple to make (macaron aside) and may look pretty simple too. Raspberry Lemon Cupcakes - flavorful and moist lemon cupcakes filled with lemon curd and topped with a silky and smooth raspberry These Raspberry Lemon Curd Cupcakes are bursting with fresh, fruity flavors. A perfect cupcake for spring and summer! These lemon cupcakes are like summer in your mouth!

Lemon, Raspberry and Almond Cupcakes step by step

1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases..
2. Mix together the butter and sugar..
3. Add the flour, baking powder, lemon and ground almond..
4. Mix in the eggs one at a time..
5. Spoon into the cases. Once filled individually add 1 and half raspberries into each cases lightly crushing them before they go in, poking them down into the cake. (You can fold the raspberries into the mixture before putting them into the cases however I wanted an equal distribution of them).
6. Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing..
7. Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice..
8. Pipe the frosting on, adding a raspberry on top..

Since these cupcakes are made with almond flour, they're much more filling than a traditional cupcake. These Raspberry Lemon Cupcakes are deliciously moist, light, and flavorful. A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting. Absolutely *almost* too pretty to eat! Raspberry Lemon Cupcakes - fresh lemon cupcakes filled with raspberry lemon curd and topped with a fluffy raspberry frosting.