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Recipe

Lemon and raspberry cupcakes with cream cheese frosting

Jul 29, 2012 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Lemon and raspberry cupcakes
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 1/2 cup milk
  • 1/2 cup raspberries, plus 12 extra, to decorate
  • 1 tablespoon icing sugar
  • 2 teaspoon finely grated lemon zest
Cream cheese frosting
  • 250 gram cream cheese, chopped, at room temperature
  • 1 1/2 cup icing sugar

Method

Lemon and raspberry cupcakes with cream cheese frosting
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy; beat in vanilla. Add eggs, one at a time, beating well after each addition.
  • 3
    Fold in flour alternately with milk, beginning and ending with flour.
  • 4
    In a bowl, mash raspberries and icing sugar together with a fork; stir in zest. Fold through cake mixture. Spoon into cases until two-thirds full.
  • 5
    Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.
  • 6
    To make cream cheese frosting, in a small bowl, using an electric mixer, beat cream cheese and icing sugar together until smooth; spread over cooled cakes. Top with raspberries.

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