Raspberry and lemon cupcakes recipe

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10 - 12




15 min


20 min

Lemon adds a zesty flavour to this light sponge to make perfectly moist cupcakes. Hidden inside is a sweet, juicy raspberry, which compliments the creaminess of the frosting and packs a real fruity punch. They’re super simple to make and only take 15 minutes preparation before popping them in the oven, making it the perfect recipe if you need to make a batch of tempting cupcakes in next to no time. You could even have a go at switching the raspberries for strawberries for a fruity mix up. Try this recipe for your next gathering and you’ll find yourself inundated with compliments to the chef!


  • 225g self-raising flour
  • 225g caster sugar
  • 225g softened butter or margarine
  • 3 eggs
  • Juice and zest of 1 lemon
  • 10 to 12 raspberries
  • For the frosting:
  • 50g softened butter
  • 1tbsp seedless raspberry jam
  • 200g icing sugar
  • 10 to 12 raspberries for decoration


  • To make this cupcake recipe, preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4.

  • Line a muffin tin with 10 to 12 cupcake cases.

  • Place all the ingredients except the raspberries in a bowl and mix with an electric beater.

  • Fill each cupcake case until two thirds full.

  • Push a raspberry into the middle of each cake, making sure the top of the raspberry is completely covered.

  • Bake for 15 to 20 minutes, or until a cocktail stick inserted into the centre comes out clean.

  • Remove from the oven and transfer to a wire rack to cool.

  • When cool prepare the frosting by beating the jam and butter until smooth.

  • Add the icing sugar and beat until light and fluffy.

  • Pipe or spread over the cakes and top with a raspberry.

Top tip for making Raspberry and lemon cupcakes

You can mix the cake batter in a food processor if you don’t have an electric mixer.

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(34 ratings)
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