Lemon, Raspberry and Almond Cupcakes. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.

A deliciously moist and flavorful lemon cupcake topped with rich and creamy raspberry frosting. Absolutely *almost* too pretty to eat! Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream. You can cook Lemon, Raspberry and Almond Cupcakes using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lemon, Raspberry and Almond Cupcakes

1. It’s 200 g of self-raising flour.
2. It’s 2 tsp of baking powder.
3. It’s 200 g of unsalted butter, softened.
4. It’s 4 of egg.
5. You need 200 g of caster sugar.
6. It’s 3 tbsp of milk.
7. It’s 50 g of ground almond.
8. It’s of zest of 1 lemon.
9. Prepare 150 g of punnet raspberry.
10. You need of For the icing-.
11. You need 250 g of icing sugar.
12. It’s 80 g of butter at room temperature.
13. You need Squeeze of lemon juice.
14. You need 25 ml of whole milk.
15. Prepare of Zest of 1 lemon.

But today I'm changing that with these cupcakes. The idea for these lemon cupcakes came from my Lemon Raspberry Cheesecake Squares, which happen to be one of the most popular recipes (and one of. These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring! Can almond milk be used as a replacement for the whole milk?

Lemon, Raspberry and Almond Cupcakes step by step

1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases..
2. Mix together the butter and sugar..
3. Add the flour, baking powder, lemon and ground almond..
4. Mix in the eggs one at a time..
5. Spoon into the cases. Once filled individually add 1 and half raspberries into each cases lightly crushing them before they go in, poking them down into the cake. (You can fold the raspberries into the mixture before putting them into the cases however I wanted an equal distribution of them).
6. Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing..
7. Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice..
8. Pipe the frosting on, adding a raspberry on top..

These are moist, fluffy, and perfect for Summer. Decorate with fresh raspberries a lemon slice. More specifically, these luscious lemon and raspberry cupcakes. They're sweet, tangy, and bursting with juicy berries in every bite. These lemon cupcakes are like summer in your mouth!