These Lemon Cupcakes with Raspberry Frosting are perfect for when you’re running short on time. They’re so quick and easy to whip up!
My favourite thing ever is to bake for other people. You could say that I’m a serial food pusher. But no seriously, I really, really do love to bake cakes, slices and biscuits for my friends and family. Baking is totally my love language! Anyway, a few weeks ago it was one of my friends birthdays… which of course meant a great excuse to bake some simple Lemon Cupcakes with Raspberry Frosting.
I love these Simple Lemon Cupcakes with Raspberry Frosting. I’ve been making them for years and they’re just so fuss-free and easy – totally my kind of baking. The cupcakes have that perfect lemon flavour – not to sweet and not too tart, while the raspberry frosting is the simplest thing ever (you don’t even need any raspberries!).
This was the first time that I’ve made these lemon cupcakes using the Thermomix and they turned out just as good as the conventional way (thank god or I probably would have cried… not really… well maybe!).
To make the frosting, you simply add in a little raspberry jam to your classic buttercream. Easy as! I also popped in a couple of drops of pink food colouring to make the icing a gorgeous pastel pink. If you’d prefer lemon icing, just leave out the raspberry jam and the food colouring and add in a tablespoon of lemon juice instead. Too easy!
These Lemon Cupcakes with Raspberry Frosting are perfect for when you’re running short on time. They’re so quick and easy to whip up!
You really don’t need any excuse to make a batch of cupcakes, but certainly a good friends birthday is a great reason!
Are you the food pusher in your family too?
Simple Lemon Cupcakes with Raspberry Frosting
Ingredients
For the cupcakes
- 1 1/2 cups (240g) plain flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 115 g unsalted butter room temperature
- 1 cup (230g) caster sugar
- 3 eggs room temperature
- 1/2 cup (125ml) milk room temperature
- 1 tsp vanilla essence
- 3 tbsp lemon juice
- 1 tbsp lemon zest
For the frosting
- 115 g butter room temperature
- 1 tsp vanilla essence
- 2 tbs cream or milk
- 2 tbs raspberry jam
- 3 cups icing sugar
- 1-2 drop pink food colouring
Instructions
Conventional Method
- Preheat oven to 170 degrees celcius (fan-forced). Line a muffin tray with cupcake liners.
- Sift the plain flour and baking powder into a bowl. Add the sea salt and set aside.
- Using a stand mixer or handheld beaters, cream the butter and sugar together on low until combined. Increase speed to high and beat until light and fluffy.
- Add the eggs one at a time, with the beaters turning on low speed. Mix until just combined.
- Add in the vanilla essence, lemon juice, lemon zest and milk. Mix for 30 seconds on low speed.
- With the beaters still on, slowly add the dry ingredients and mix until just combined.
- Divide batter evenly among the cupcake liners in the muffin tray.
- Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook).
- Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely.
- To make the frosting, place the butter, vanilla essence, milk and jam into a large bowl. Beat until light and creamy (about 2 minutes).
- Slowly add in the icing sugar while continuing to beat the frosting.
- Add the food colouring one drop at a time until desired colour is achieved. Beat the frosting on high for 2 minutes.
- Pipe or spread the frosting onto the top of the cupcakes.
Thermomix Method
- Preheat oven to 170 degrees celcius (fan-forced). Line a muffin tray with cupcake liners.
- Place the caster sugar and butter into the TM bowl. Mix on Speed 5 for 30 seconds. Reduce to Speed 1 and add the eggs one at a time.
- Increase Speed to 5 for 30 seconds. Add the vanilla essence, lemon zest, lemon juice and milk and mix on Speed 5 for 10 seconds.
- Add the plain flour, baking powder and salt. Mix on Speed 4 for 5 seconds then scrape down the sides of the bowl and repeat. (The mixture should be just combined).
- Divide batter evenly among the cupcake liners in the muffin tray.
- Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook).
- Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely.
- To make the frosting, place all ingredients into the TM bowl. Mix on Speed 4 for 20 seconds.
- Scrape down the sides of the bowl and mix for a further 10 seconds on Speed 4.
- Pipe or spread the frosting onto the top of the cupcakes.
Nutrition
Raspberry jam in the icing – stealing this idea – wow!!
Oh thanks!!
Simple & lemon, you’re definitely speaking my language lovely! These look deeelish. Thanks for joining the linkup xx
Oh thanks Liz!! xx
You’ve done it again! My second recipe from your website and as per my previous attempt at your recipe, simply outstanding.
These cupcakes are fluffy, delicious, , and oh so soft. Thank you! This recipe is a winner.
Oh that is wonderful to hear! Thank you!