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 1 vote
Print Pin
Course: sweet
Cuisine: cakes
Keyword: Lemon Cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 16 serves
Calories: 361kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

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

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