Wednesday, 23 May 2012

Raspberry Surprise Lemon Cupcakes

So you may have noticed I've been a bit distant the last few days. I'm sorry but the weather has been absolutely incredible and as all Mancunians know you have to make the most of the sun while its here (we don't get it that often). Today it is a fantastic 24C so I am taking a break from the sun and writing to you.

The other day people in my house thoroughly needed cheering up, so I thought 'what better than some awesome cupcakes'. So I created some lovely lemon cupcakes with a raspberry jam filling and lemon butter cream frosting.

The recipe I'm about to give you made 5 large cupcakes (in muffin cases). 

For the Cake mix you need:

  • 1 Large egg;
  • 55g Butter;
  • 55g Caster sugar;
  • 55g Self-raising flour;
  • 1 tsp Lemon juice; and
  • 1/2 tsp Baking powder.
For the filling and the frosting you will need:
  • 50g Butter;
  • 125g Icing sugar;
  • 1 tbsp Lemon juice; and
  • 5 tsp Raspberry jam.

Heres how you make the cupcakes:
  1. Turn your oven on to 170C (for a fan oven) and line a muffin tin with muffing cases.
  2. throw all your cake mix ingredients into a large bowl and whisk up until the mixture gets much lighter and fluffy. The mix should be quite thick.
  3. Divide the mixture between the muffin cases, you only want to fill the cases 1/3 - 1/2 of the way up.
  4. Pop the tray into the oven and cook for about 15-18 minutes until the tops are golden and when you stick a knife in them it comes out clean.
  5. While the cupcakes are in the oven, mix together the butter, icing sugar and lemon juice to make the frosting. You may need to add more icing sugar; you want the frosting to be nice and thick.
To fill and frost the cakes:

When your cupcakes are cool, cut a little hole into the top of the cakes and pick out a little bit of the cupcake to make to make room for the raspberry jam. (Feel free to eat the cake you remove :) but remember to save enough to cover the jam). Then fill the little hole with a teaspoon of raspberry jam and pop back on the cake cover bit.

Then all you need to do is cover the tops of your cakes in the lovely lemon frosting you made earlier. (You may need to stir it up a bit to soften it so that it spreads more easily.) Then enjoy either with a tall glass of milk or, if you also require cheering up, a nice chilled glass of white wine.


  1. These sound delightful. I love lemon!

  2. Yummy, those look very good!!