Lemon, Raspberry and Almond Cupcakes. I'm not sure what this lemon, almond & raspberry layer cake is celebrating. Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream. Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.

Absolutely *almost* too pretty to eat! These Lemon Raspberry Cupcakes are moist, light and some of my favorite flavors for spring! Can almond milk be used as a replacement for the whole milk? You can cook Lemon, Raspberry and Almond Cupcakes using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lemon, Raspberry and Almond Cupcakes

You need 200 g of self-raising flour.
It's 2 tsp of baking powder.
You need 200 g of unsalted butter, softened.
You need 4 of egg.
It's 200 g of caster sugar.
It's 3 tbsp of milk.
It's 50 g of ground almond.
You need of zest of 1 lemon.
It's 150 g of punnet raspberry.
You need of For the icing-.
You need 250 g of icing sugar.
You need 80 g of butter at room temperature.
You need Squeeze of lemon juice.
Prepare 25 ml of whole milk.
It's of Zest of 1 lemon.

These are moist, fluffy, and perfect for Summer. Decorate with fresh raspberries a lemon slice. More specifically, these luscious lemon and raspberry cupcakes. They're sweet, tangy, and bursting with juicy berries in every bite.

Lemon, Raspberry and Almond Cupcakes step by step

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases..
Mix together the butter and sugar..
Add the flour, baking powder, lemon and ground almond..
Mix in the eggs one at a time..
Spoon into the cases. Once filled individually add 1 and half raspberries into each cases lightly crushing them before they go in, poking them down into the cake. (You can fold the raspberries into the mixture before putting them into the cases however I wanted an equal distribution of them).
Bake for 20-25 mins or until golden and just firm. Leave to cool completely before icing..
Make the icing by mixing the icing sugar and butter together. Once it starts to come together add the milk, lemon zest and juice..
Pipe the frosting on, adding a raspberry on top..

These cupcakes with almond flour and coconut flour are topped with a delicious raspberry frosting. I've baked keto cupcakes with both almond flour and coconut flour in the past. But I wanted to do something different to make these paleo friendly. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor.