Moist, fluffy lemon cupcakes filled with a simple raspberry curd, then topped with an ethereal whipped vanilla frosting with fresh raspberries. These Lemon Raspberry Cupcakes are absolutely delicious.
For best results, always weigh ingredients where a weight is provided
Equipment
medium ice cream scoop
electric beater or stand mixer
silicone spatula
cupcake corer
Instructions
FOR THE CUPCAKES
Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cupcake cases
In a bowl, sift together the flour, corn flour, baking powder and salt. Add the lemon zest and mix well to combine.
In a separate bowl or the bowl of a stand mixer, beat together the melted butter and sugar until smooth.
Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. The mixture should look smooth and silky. Add the vanilla and mix well to combine.
Add ⅓ of the flour mixture to the butter and sugar mixture. Stir through gently until only just combined. Now add half of the milk and the lemon juice. Mix gently again. Continue like this until all the flour and milk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
Fill the cupcake cases to about 3/4 full. Bake in the oven for around 20-22 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
Cool in the tin for 5 minutes before turning out onto a cooling rack. Let the cupcakes cool completely before proceeding.
MAKE 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.
FOR THE ERMINE BUTTERCREAM
Whisk the milk and flour together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be very thick, like pudding, and should leave a trail that doesn't quickly cover over when you stir.
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 to room temperature - you can speed this up in the freezer, just make sure it isn't cold when you use it, but roughly room temperature.
Once cooled, beat the butter and sugar on high for 4-5 minutes until very pale and creamy. Scrape down the sides from time to time.
With the mixer on low, add the milk & flour paste 1 tablespoon at a time. Beat for another 4-5 minutes until it looks thick and whipped. It may, at a point look split or curdled, just continue to beat. It will come together again.
Beat in the vanilla and salt, then carefully stir in the torn raspberries and lemon zest until just combined.
ASSEMBLING THE CUPCAKES
Cut a hole with a cupcake corer or sharp knife in the top of each cupcake. Add about 1 teaspoon of curd to each.
Pipe buttercream on top of each cupcake, then top with decorations.
Notes
I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
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.
While I suggest using caster sugar in the frosting as it dissolves quicker, regular white sugar will work. Don't use powdered / icing sugar.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.