Raspberry Lemon Swirl Cupcakes
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Raspberry Lemon Swirl Cupcakes

NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 9%
CARBS 83G59% OF CAL
2G FIBER9G OTHER71G TOTAL SUGAR
FAT 25G40% OF CAL
14G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Raspberry and lemon flavored cupcakes with swirled pink buttercream and sprinkles. Fruity, sweet treats.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • For raspberry purée
  • 200 g raspberries | 7oz
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • <br>
  • For the cupcakes
  • 150 g unsalted butter | 1 1/4 sticks
  • 200 g caster sugar | 1 cup
  • 3 large eggs
  • 150 g self raising flour | scant 1 1/4 cups
  • 60 g ground almonds | generous 1/2 cup
  • Zest of 1 lemon (very finely grated)
  • 1/2 tsp baking powder
  • A few drops lemon extract
  • Pinch salt
  • For the cupcake hearts
  • Pink food colouring
  • 1-2 tbsp raspberry purée
  • For the buttercream
  • 300-500 g icing sugar | 3-4 cups - more if needed
  • 150 g unsalted butter at room temperature | 1 1/4 sticks
  • Juice of 1/2 lemon
  • Raspberry buttercream
  • 2-3 tbsp raspberry purée
  • Syrup (optional)
  • Juice of 1 lemon
  • 2 tbsp caster sugar
  • 1 tbsp water
  • Lemon glaze
  • 100-200 g icing sugar | 1-2 cups
  • Boiling water if needed
  • 1 pot pastel sprinkles
PREP
15M
SODIUM
203MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.