Lemon adds a zesty flavour to this light sponge to make perfectly moist cupcakes. Hidden inside is a sweet, juicy raspberry, which compliments the creaminess of the frosting and packs a real fruity punch. They’re super simple to make and only take 15 minutes preparation before popping them in the oven, making it the perfect recipe if you need to make a batch of tempting cupcakes in next to no time. You could even have a go at switching the raspberries for strawberries for a fruity mix up. Try this recipe for your next gathering and you’ll find yourself inundated with compliments to the chef!
- 225g self-raising flour
- 225g caster sugar
- 225g softened butter or margarine
- 3 eggs
- Juice and zest of 1 lemon
- 10 to 12 raspberries
- For the frosting:
- 50g softened butter
- 1tbsp seedless raspberry jam
- 200g icing sugar
- 10 to 12 raspberries for decoration
To make this cupcake recipe, preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
Line a muffin tin with 10 to 12 cupcake cases.
Place all the ingredients except the raspberries in a bowl and mix with an electric beater.
Fill each cupcake case until two thirds full.
Push a raspberry into the middle of each cake, making sure the top of the raspberry is completely covered.
Bake for 15 to 20 minutes, or until a cocktail stick inserted into the centre comes out clean.
Remove from the oven and transfer to a wire rack to cool.
When cool prepare the frosting by beating the jam and butter until smooth.
Add the icing sugar and beat until light and fluffy.
Pipe or spread over the cakes and top with a raspberry.
Top tip for making Raspberry and lemon cupcakes
You can mix the cake batter in a food processor if you don’t have an electric mixer.