Fresh and vibrant Lemon Cupcakes with a Raspberry surprise centre and Raspberry Buttercream.
A little while back, I helped out a work friend with some cupcakes for a baby shower she was attending. These Raspberry Lemon Cupcakes were a winner.
I really love zingy flavours like this, and raspberry and lemon, I mean c’mon, dee-lish. Any regular to my blog knows how much I love cupcakes so I won’t bore you with my multitude of justifications as to why cupcakes may just be THE best dessert in the world. Just search for cupcakes in the little search bar up top and you’ll see me banging on about them everywhere. And lemon cupcakes have to be up there with my absolute favourites.
One thing I get asked a lot is how I come up with my ideas and recipes. The ideas part, I have no control over, what-so-ever. My brain seems pre-wired to just run food on a loop like the cooking channel or something. I’ll wake up with a chocolate Easter cake on the brain and by the end of the day I’ve dreamed up a Hazelnut sheet cake, filled with a Bueno inspired filling and topped with chocolate ganache and tons of Easter eggs (yep, that one’s coming real soon ?). Or I’ll see a picture of a juicy burger and next thing you know, I’m making fried chicken.
There is seriously no rhyme or reason. I just run with it. I dream food and spend most of my spare time looking at food magazines, food blogs or books. Looking at food just inspires me to cook something. Anything!
But how do I turn that idea into an actual recipe that works? For a start, I’m looking at food in most of my spare time, so I’m always reading and learning. I research the heck out of techniques and ratios (I’ve even been known to keep spreadsheets – yep super geek cook, right here). Then I try. If I fail, I try again. If I get close, I tweak it. If I get it bang on, I still ask what I could improve on. It’s like any hobby you love. You do it over and over and love doing it so much that the learning part just happens.
I’m very proud to say all the recipes on my blog are my very own recipes. Dreamed up and created by lil ol’ me. (there are 3 exceptions for which the post has been credited to its original source). I just like feeding people and get such a kick out of seeing them smile when they bite into something they enjoy. And I love the challenge of creating it in the first place.
Now, coming up with recipes is not everyones idea of fun. I get that, so Sugar Salt Magic is here to help. It takes the guess work out of dinner or that special treat for friends. All my recipes are made in a regular home kitchen. Nothing special or fancy. OK, so maybe the kitchen gadget cupboard is a little out of control. What? Everyone has a kitchen gadget cupboard, right. ? But seriously, there is nothing on my blog that anyone couldn’t make in their own kitchen. But, for instance, if you don’t own a slow cooker, ask me how you can still make that Slow Cooker Beef Stroganoff. I’m happy to help. Where there’s a will, there’s a way.
Sugar Salt Magic is my outlet and I’m so happy you’ve joined along for the ride. Here’s to loads more amazing recipes to come.
But for now, lets get into some Raspberry Lemon Cupcakes.
Raspberry Lemon Cupcakes
- 170 g plain (all-purp) flour
- 25 g corn flour (cornstarch)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 115 g (1/2 cup or 1 stick) unsalted butter, melted
- 1 cup caster (superfine) sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, room temp
- 1/2 cup whole milk
- Zest and juice of 2 medium lemons
- 1 cup frozen raspberries
- 1/3 cup water
- 2 tablespoons graunulated sugar (notes)
- 2 tablespoons corn flour (cornstarch) (notes)
- 1 cup milk
- 3 tablespoon plain (all-purp) flour (notes)
- 1 tablespoon vanilla extract (notes)
- 1 cup caster (superfine) sugar
- 230 g unsalted butter, at room temp
- Pinch of salt
- Leftover raspberry curd
- 2 tablespoons lemon curd (store-bought or homemade) (notes)
- Raspberries and lemon jellies to decorate
- For the Raspberry Curd - Use a blender to purée the raspberries, water, sugar and cornflour. Transfer to a saucepan and cook over low heat. Stirring constantly until so thick the spoon leaves a trail that takes a few seconds to fill in again. Strain out the seeds if you prefer then store in the fridge until ready.
- Raspberry Buttercream - Whisk the milk, flour sugar and vanilla together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be quite thick and the whisk should leave a trail (similar to the curd thickness). Pour the mix into a bowl, cover it with plastic wrap making sure to press it to the surface of the mixture so it doesn’t form a skin. Cool completely in the fridge while you move onto the cupcakes. You can cool it more quickly in the freezer.
- For the Cupcakes - Preheat oven to 180C / 350F (160C fan). Line muffin tins with cupcake cases. This recipe makes 15 cupcakes.
- Sift together flour, cornflour, baking powder and salt. Mix well. In a separate bowl, beat together butter and sugar until smooth. Add vanilla, then eggs, one at a time until fully mixed.
- Gently mix the following until just incorporated. Over mixing will leave you with dense cupcakes. Add a third of the flour mix to the wet ingredients and mix gently until just mixed, then add half the milk and mix. Continue until all flour and milk is just incorporated. Add the lemon zest and juice and mix through.
- Fill the cupcake cases until just half full. Bake for 18-20 minutes until a toothpick inserted comes out with just a couple of crumbs. Allow to sit for 5 minutes before turning out onto a cooling rack.
- When the cupcakes have cooled, cut a hole in the top in the centre of each. Fill the hole with 1 teaspoon of the raspberry curd (you may need to give it a mix up first as it will be quite firm from the fridge), then top that with ½ teaspoon of lemon curd (homemade lemon curd recipe here).
- Back to the Buttercream - Once the milk & flour paste has cooled, beat the butter on high until pale and creamy. Add the milk & flour paste, the salt and the remaining raspberry curd and beat for about 5 minutes. It should be thick and look like whipped cream. It may, at a point look split or curdled, just continue to beat. It will come together again.
- Pipe buttercream on top of each cupcake, then top with decorations.
- I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
- Use this easy Lemon Curd recipe if you'd like to make your lemon curd from scratch.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
TOOLS USED IN THIS RECIPE
- I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
- A medium ice cream scoop is perfect for portioning the cupcake batter
- A handheld beater or stand mixer will make mixing easier.
- A silicone spatula makes sure nothing gets left behind
- A cupcake corer makes cutting the little holes in the centre so simple
LOOKING FOR MORE CUPCAKES? CLICK HERE
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