Raspberry Lemon Cupcakes

Moist, tart lemon cupcakes filled with smooth lemon curd and covered in Lemon Raspberry Swirl Buttercream Frosting

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:

1. Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
2. 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.
3. 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.
4. Add the buttermilk, lemon juice and zest, beat on low until just combined - scrape down sides of the bowl as necessary.
5. Full instructions visit @atipsygiraffe