Lemon Curd & Raspberry Cupcakes
- Yield: serves 10 1x
- Category: Other desserts
- Cuisine: American recipes
The cupcakes are terribly moist, fresh, tasty and they look adorable. Enjoy!
Ingredients
Scale
- 3 large eggs
- 3/4 cup (160g) granulated sugar
- 1 1/2 cup (180g) all-purpose flour
- 1/2 teaspoon baking powder
- 2/3 cup (150g) unsalted butter
- 1 lemon, untreated (preferably organic)
- 1/3 cup (50g) fresh raspberries
Instructions
- Prepare the lemon curd (click here for the recipe), then allow to cool in the refrigerator for at least two hours.
- Preheat the oven to 350°F. In a large bow, beat the eggs and sugar until pale and fluffy. Add in the flour with the baking powder.
- Melt the salted butter in a saucepan or in the microwave. In the meantime, gratte the skin of the fresh lemon and juice it. Stir in the butter, zest and lemon juice into the batter.
- Grease a cupcake tin, then fill one third of each cell with the batter. Add a little raspberry in the middle, then pour the remaining batter, so that hardly two thirds of each cell is covered (not more). Bake for 15-20 minutes.
- Let the cupcake cool down before adding the lemon curd of top of them, then decorate with a little raspberry.
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