These lemon cupcakes are striking with their lemon-raspberry buttercream Frosting. Perfect for parties, get-togethers, birthdays, or just because.
Preheat your oven to 320F and Line a 12 Muffin Tray with Large Cupcake Liners (I use Pink and Yellow)
Cream together the Butter and Caster Sugar till light & fluffy and smooth – add in the Beaten Eggs, Self-Rising Flour and Lemon Zest and beat again for about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overdo it!
Spoon your cupcake mix into your Cupcake Liners and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
Once all the Sugar is in the mix, split it between two bowls. Add the Lemon Juice to one and beat. Add the Raspberry Jam, and a little pink food coloring to the other and beat.
Once both buttercreams are combined, add them both to a piping bag (with each flavor on one side) or add them to two smaller piping bags, and then add that to a larger one.
Hollow out some of the cupcakes, like you would for a Butterfly Cupcake, and then spoon in a little Raspberry Jam. Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes, on top of the jam.
Decorate your cupcakes how you like – I like to use a good amount of crushed/broken up freeze-dried Raspberries. You can order freeze-dried raspberries on Amazon if your local grocery store doesn’t carry them.