These easy-peasy cupcakes are lovely and sweet, yet slightly tart from the lemon flavour and slightly sour from the fresh raspberries. They're a great treat, but they aren't as heavy as a chocolate cupcake, making them a fab snack.
- 100g caster sugar
- 100g butter
- 100g self-raising flour
- 2 eggs
- Juice and zest of 1 lemon
- 12 fresh raspberries
- 75g lemon curd
- 75g cream cheese
- 150g icing sugar
Preheat the oven to 180C and grease 12 cupcake liners.
Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Stir in the lemon juice and zest and sift in the flour. Stir to combine. Divide between the cupcake liners. Place one raspberry on top of each filled cupcake liner - it will naturally fall to the bottom of the cupcake as it cooks.
Bake the cakes for about 25 minutes, until they spring back when you press the tops of them. Leave to cool on a wire rack.
Make the icing by beating together the lemon curd and cream cheese until smooth. Gradually beat in the icing sugar until you have a smooth icing. Ice the cupcakes.