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    Home » Recipes » Cakes & Cupcakes » Simple Lemon Cupcakes with Raspberry Frosting

    Simple Lemon Cupcakes with Raspberry Frosting

    Published: Jun 8, 2015 · Modified: Oct 3, 2019 by Lucy · This post may contain affiliate links · 27 Comments

    Jump to Recipe

    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.

    Lemon cupcakes with white frosting in pink cupcake cases

    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!).

    A close up of a lemon flavoured cupcake with white frosting in a pink floral cupcake case on a wire rack

    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!).

    Four lemon cupcakes in pink cupcake cases with white frosting on top

    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!

    A close up of a lemon cupcake in a pink case with a swirl of white frosting on top

    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!

    A close up of cupcakes in pink cases with swirls of white frosting on top

    You really don't need any excuse to make a batch of cupcakes, but certainly a good friends birthday is a great reason!

    A lemon cupcake in a pink floral cupcake case split in half

    Are you the food pusher in your family too?

    A swirl of white frosting on top of a lemon cupcake in a pink case

    Lemon Cupcakes

    Simple Lemon Cupcakes with Raspberry Frosting

    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!
    5 from 2 votes
    Print Pin Rate
    Course: sweet
    Cuisine: cakes
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Total Time: 38 minutes
    Servings: 16 serves
    Calories: 361kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For the cupcakes

    • 1 ½ cups (240g) plain flour
    • 1 tsp baking powder
    • ¼ tsp sea salt
    • 115 g unsalted butter room temperature
    • 1 cup (230g) caster sugar
    • 3 eggs room temperature
    • ½ 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

    Calories: 361kcal | Carbohydrates: 57g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 106mg | Potassium: 79mg | Fiber: 1g | Sugar: 39g | Vitamin A: 445IU | Vitamin C: 1.8mg | Calcium: 35mg | Iron: 1.2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

    Four cupcakes with swirls of white frosting, and baked in pink cases on a cake stand

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    Reader Interactions

    Comments

    1. Ruby

      September 05, 2021 at 1:48 pm

      That icing is amazing! And so easy, what a genius idea to use jam!

      Reply
      • Lucy

        September 06, 2021 at 7:46 am

        So glad you liked it!

        Reply
    2. Christina

      November 11, 2015 at 7:05 pm

      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.

      Reply
      • Bake Play Smile

        November 13, 2015 at 6:59 am

        Oh that is wonderful to hear! Thank you!

        Reply
    3. Liz @ I Spy Plum Pie

      June 12, 2015 at 8:35 pm

      Simple & lemon, you're definitely speaking my language lovely! These look deeelish. Thanks for joining the linkup xx

      Reply
      • Bake Play Smile

        June 15, 2015 at 7:49 am

        Oh thanks Liz!! xx

        Reply
    4. Malinda @mybrownpaperpackages

      June 12, 2015 at 7:43 pm

      Raspberry jam in the icing - stealing this idea - wow!!

      Reply
      • Bake Play Smile

        June 15, 2015 at 7:50 am

        Oh thanks!!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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