Raspberry Lemon Cupcakes #desserts #cake

Sodden, tart lemon cupcakes loaded up with smooth lemon curd and shrouded in Lemon Raspberry Swirl Buttercream Frosting. You will adore these Raspberry Lemon Cupcakes!

These Raspberry Lemon Cupcakes utilize my go to lemon cupcake formula that I've utilized for a considerable length of time – it never needs changing in light of the fact that it's delightful and everyone consistently cherishes it. It's damp, tart and brimming with lemony goodness – what makes this lemon cupcake formula superior to anything some other formula I've attempted is the buttermilk. Don't you simply adore buttermilk? It is by all accounts ready to take any formula and simply make it that vastly improved – it certainly works for these cupcakes. These Raspberry Lemon Cupcakes are loaded up with my outright most loved lemon curd, I truly suggest making your own lemon curd (especially my formula ;)) – it's simple and the outcomes are so much better. Be that as it may, obviously, you can utilize locally acquired on the off chance that you like 🙂

The icing is a smooth lemon buttercream with raspberry jam collapsed into half of it. Straightforward, truly, yet quite great! You could go all raspberry or all lemon on the off chance that you like, yet I truly love the mix of the two and whirled two-tone look is generally so beautiful. It's a simple impact to get as well, all you need is a funneling sack fitted with your picked tip (I utilized an enormous open star tip) at that point you spoon the lemon buttercream into one side of the channeling pack and the raspberry into the opposite side so your frostings are next to each other vertically through the sack like this current there's no compelling reason to get this ideal, it's unquestionably a muddled activity and no uncertainty you'll wind up with one arriving at the tip first yet it's everything great – simply pipe into a bowl until you start seeing two tone. At that point pipe the buttercream in whirls over your cupcake, and you have really two tone icing! A few people accomplish this impact by placing each icing in a different sack and afterward putting them both in another pack, and afterward there are uncommon twofold packs/tips you can purchase – and keeping in mind that that'd unquestionably be somewhat less untidy it just appears as though a misuse of cash and packs to me when you can get a similarly decent outcome with only one customary funneling sack! Or on the other hand perhaps I'm simply unreasonably modest to my benefit!

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Ingredients
For the cupcakes:

• 1/2 cup (115g) unsalted butter, room temperature
• 1 cup (200g) caster sugar (superfine granulated sugar)
• 2 large eggs
• 1/2 tsp vanilla extract
• 1.5 cups (190g) plain flour (all purpose)
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda)
• 1/2 tsp salt
• 1/2 cup (120ml) buttermilk
• 1/4 cup + 1tbsp (75ml) freshly squeezed lemon juice (approx 2 lemons)
• zest of 3 lemons
• 2/3 cup (150g) lemon curd

For the lemon raspberry frosting:

• 3/4 cup (170g) unsalted butter, room temperature
• 4 cups (500g) icing sugar (powdered/confectioners)
• 3 tbsp double cream (heavy cream)
• 1/2 tsp vanilla extract)
• 1/2 tsp salt
• Juice and zest of 1 lemon
• 1/3 cup (120g) raspberry preserves 

Instructions
To make the cupcakes:

• Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
• In the bowl of your mixer fitted with the paddle attachment (or using a handheld electric mixer) beat the butter and sugar together on medium high speed until pale and smooth, about 3 minutes. Add the eggs and vanilla and beat to combine.
• Whisk the flour, baking powder, bicarb and salt in a medium bowl to combine. Add the dry to the wet ingredients and beat on the lowest speed until just combined, scrape down the sides of the bowl as necessary.
• Add the buttermilk, lemon juice and zest, beat on low until just combined - scrape down sides of the bowl as necessary.
• Spoon the batter into the muffin cases, filling 3/4 of the way full. Bake for 18-20 minutes, they're done when the sponge is springy and a toothpick inserted comes out clean. Cool in tin for 5 mins then transfer to a wire rack to cool completely.
• Once cooled, fill the centre of the cupcakes with about 1/2-1 tsp of lemon curd - take a sharp paring knife and cut a small 1/2" circle from the middle of the cupcake that goes about 2/3 of the way through, fill with curd then trim the piece of cake you removed to make a lid and seal the cupcakes again.

To make the frosting:

1. Fit a large piping bag with a large open star tip and place in a large glass, with the top of the bag folded over.
2. In your stand mixer fitted with the paddle attachment, beat the butter on a medium high speed until it is smooth and creamy - about 5 minutes.
3. Add the sugar and beat on low until combined (so you don't end up covered in a cloud of icing sugar!). Add the cream, vanilla, salt, lemon juice and zest and beat on medium high until fluffy - about 2 minutes.
4. Remove half of the frosting and set aside. Add the raspberry preserves to the remaining frosting and beat for another minute until all combined.
5. Spoon the lemon frosting into one side of the piping bag, doing your best to get it as far down the bag as possible. Spoon the raspberry lemon frosting into the other side. Gently squeeze from the top of the bag, piping into a bowl until the frosting starts coming out two tone.
6. Pipe onto the cupcakes in swirls. You can achieve this same effect with any tip you choose.

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