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Lemon and Raspberry Cupcakes

16 cupcakes
Easy
60 minutes
Discover our Easter Cupcakes recipe! Perfect as a gift or simply to enjoy with family, these cupcakes are a perfect balance of fresh springtime flavours.
These Easter themed treats feature a light lemon sponge, topped with creamy vanilla buttercream, and decorated with lovely chocolate Easter decorations and colourful sprinkles.
Recipe Ingredients
How to Prepare
Tips
Your cupcakes should keep for up to 5 days stored in an airtight container.
Tips
For an extra lemony flavour replace the raspberry jam filling with lemon curd.
Tips
If you enjoyed this recipe, why not check out our other Easter Recipes. From our Vegan Easter Chocolate Cheesecake to Easter Nest Cupcakes. Choose your favourite today!
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Recipe Ingredients

For the Sponge
16Dr. Oetker Easter Baking Cases
125 gMargarine
125 gCaster Sugar
2Medium Eggs (beaten)
10 mlDr. Oetker Sicilian Lemon Extract (2tsp)
135 gPlain Flour
5 gDr. Oetker Baking Powder (1tsp)
120 gRaspberry Jam
For the Buttercream
120 gUnsalted butter (softened)
250 gIcing Sugar
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)
To Decorate
Dr. Oetker Easter Party Sprinkle Mix
Dr. Oetker Chocolate Easter Decorations

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Picture - Dr. Oetker Easter Baking Cases
Picture - Dr. Oetker Sicilian Lemon Extract (2tsp)
Picture - Dr. Oetker Baking Powder (1tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
Picture - Dr. Oetker Easter Party Sprinkle Mix
Picture - Dr. Oetker Chocolate Easter Decorations
1

For the Sponge

First up, pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 2 muffin tins with 16 baking cases. Place the margarine and sugar in a large bowl and cream together until light and fluffy.

2

Add the eggs and Lemon Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Sieve over the flour and Baking Powder and fold until combined.

3

Divide the mixture between the baking cases and bake for about 20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely.

4

For the Buttercream

Pop your butter into a large bowl and beat until smooth and glossy. Add your icing sugar in a couple of intervals and mix well. Finally stir through your Vanilla Extract and if needed a few tsps of milk and whisk your buttercream until light and fluffy. Pop your buttercream into a piping bag fitted with an open star nozzle.

5

To Decorate

Once the cupcakes are cool, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of jam in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake.

6

Pipe a swirl of buttercream on top of each cupcake and decorate with the sprinkles and a Chocolate Bunny or Egg. Your Easter Cupcakes are ready to share with your family and friends!

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