Lemon and Raspberry Cupcakes

Hey everyone! A lovely light and summery bake for you today! I love a lemon and raspberry combo. Such a tangy and delicious flavour that’s perfect for a summer dessert. Raspberries are also my favourite fruit and just love to bake with them!

These are so simple with a Victoria sponge base. I added lemon zest to the sponge and some raspberries into the cupcake cases when filling them. I did a centre core in the cupcakes, 6 with lemon curd and 6 with raspberry jam. I used the delicious www.crossoguepreserves.com that was kindly gifted to me. I will 100% be using these beautiful preserves for my bakes more often.

For the buttercream topping I did half lemon and half raspberry. I popped the buttercream in strips on some cling film, rolled it up and placed it in my piping bag. This created a beautiful swirl. Check out the pictures below.

I made one batch of plain buttercream then split it in half to create a lemon and raspberry flavour. If you prefer one flavour just double up the lemon/raspberry ingredients.

Happy Baking!

Lemon and Raspberry Cupcakes

Prep time: 20 minutes 

Cook time: 18-20 minutes

Servings: 12



  • 175g Butter
  • 175g Caster sugar
  • 175g Self raising flour
  • 3 Eggs
  • Zest from 2 Lemons
  • 2 Tablespoons of milk
  • 12 Raspberries


  • 6 Tablespoons Raspberry jam
  • 6 Tablespoons Lemon curd


  • 170g Unsalted butter
  • 340g Icing sugar
  • Lemon flavour
    • Zest from 1 Lemon
    • 1 Tablespoon lemon curd
    • Drop of yellow food gel
  • Raspberry flavour
    • 2 Tablespoons raspberry jam
    • Drop of pink food gel

Decoration (Optional)

  • Lemon slices
  • Fresh Raspberries
  • Sprinkle of freeze dried raspberries


  1. Preheat your oven to 180C/160 C Fan. Line your cupcake tray with your preferred cupcake cases.
  2. In a mixing bowl, Cream butter and sugar together till pale and fluffy.
  3. Add in your lemon zest.
  4. Mix in eggs one at a time until combined.
  5. Sieve flour in and then gently fold into wet mix.
  6. Fold in milk to loosen the batter slightly.
  7. Spoon a small amount of batter into each case then place in a raspberry.
  8. Spoon the rest of the mix on top making sure each cupcake is even.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Leave to cool completely.
  11. Now that the cakes are cool with want to core them. I use a cupcake corer but an apple corer or knife will do the trick. Fill up 6 cupcakes with jam and 6 cupcakes with lemon curd. Set aside.


  1. Place soft butter into a mixing bowl. Using an electric hand whisk, whip up until very pale and fluffy. This will take about 5 minutes.
  2. Add icing sugar in 3 separate batches until incorporated well.
  3. Split mixture into 2 separate bowls.
  4. For the lemon flavour, add in your curd, yellow gel and zest and mix.
  5. For the raspberry flavour, add in you jam and pink gel then mix.
  6. Lay out a piece of cling film and line out your colours on it. Roll up and place in a piping bag with a piping tip.
  7. Pipe onto your cupcakes and decorate with whatever you like. I used fresh and freeze dried raspberries and lemon slices.
  8. Enjoy!

If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes

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