Lemon, ginger and Raspberry cupcakes (afternoon tea)
March 11, 2026
As elegant as they are sweet, these lemony, raspberry-studded cupcakes with lemon buttercream are a delightful addition to any tea. The unexpected zing of ginger creates just the right balance with the citrusy lemon profile and sweet-tart raspberry flavours throughout.
As elegant as they are sweet, these lemony, raspberry-studded cupcakes with lemon buttercream are a delightful addition to any tea. The unexpected zing of ginger creates just the right balance with the citrusy lemon profile and sweet-tart raspberry flavours throughout.
Key products
Instructions
Instructions
- Pre-heat oven to 160 degrees fan. Fill cupcake tray with cupcake cases. *
- In a stand mixer, with a paddle attachment, beat butter and sugar until pale and fluffy.
- *
- Add lemon zest, ginger, salt, eggs and creme fraiche. Beat until combined. *
- Add flour and beat again until combined and smooth. *
- Remove the bowl from the stand mixer and fold in the raspberries. *
- Use an ice cream scoop to divide the batter equally between the cupcake cases and bake for 25 minutes or until lightly golden and cooked through. Leave in the tin to cool completely. *
- For the buttercream, in a stand mixer with a paddle attachment, beat the soft butter till smooth and creamy. Add the icing sugar and lemon zest and beat again for about 2 minutes until smooth. *
- Add the cream cheese and beat again for a couple of minutes until smooth and thick. Keep covered in the fridge until you want to use it. *
- Once the cupcakes are cold, pipe the frosting using a piping bag and star nozzle. *
- Decorate with a quarter lemon slice and a raspberry on each cupcake. *
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