Lemon & Raspberry Compote Cupcakes

This zesty, fresh, fluffy cupcake is delicious by itself, but with the flavourful homemade compote and juicy buttercream... It's a match made in cupcake heaven!

Top Tips

I use muffin cases, to make larger cupcakes - even more space for the homemade compote!
Best eaten within 3 days. Store in an airtight container in a cool space.
Make this recipe dairy free by switching out the margarine & milk for vegan alternatives!
You can make the compote a day or so before baking the cupcakes! Any extra you have can be drizzled on top of your buttercream for decoration or saved for breakfast.

Total Time

90 minutes

Servings

10 large cupcakes

Ingredients List

For the cupcakes

120g caster sugar
2 large lemons
120g margarine or diary free alternative
2 medium free range eggs
120g self raising flour
1 teaspoon of bicarbonate of soda
1 tablespoon of milk or milk alternative
1 tablespoon of lemon juice

For the compote

180g fresh or frozen raspberries
2 tablespoons of lemon juice
1.5 tablespoons of maple syrup
2 tablespoons water

For the buttercream

125g unsalted butter or dairy free alternative, room temperature
300g icing sugar
1 tablespoon milk or milk alternative
2 tablespoons lemon juice

Method

Preheat your oven to 150°C fan and add your muffin cases to the cupcake tray.
Zest the two lemons into a large mixing bowl
Add in the sugar and margarine. Beat together until smooth and well combined. This should take ~2 minutes on a medium setting on your whisk.
Add in both eggs and mix.
Now sift in your bicarbonate of soda and flour. Whisk until the dry ingredients are just starting to combine with your mixture (~30 seconds on a medium setting), then stop and add in your milk and lemon juice. Whisk again for another 30-45 seconds on a medium setting, until the mixture is looking silky smooth.
Scoop the mixture into the muffin cases. You want to aim for 2/3 full. Place in the preheated oven for 15-20 minutes, or when the tops go golden and a knife comes out clean.

Once cooked, carefully put each cupcake onto a cooling rack.
Whilst the cupcakes are cooling, we can get started on the raspberry compote and buttercream. The compote method can be found here.
For the buttercream, whip the butter until pale and smooth in a large mixing bowl. This should take around 5 minutes on a medium-high setting.
Sift in the icing sugar and whisk to combine. Starting on a low speed until all the powder is mixed in, then up to a medium-high setting for around 2-3 minutes.
Next, add in the milk and lemon juice. Continue to mix for 1-2 minutes until your buttercream is looking soft and fluffy.
Once your cupcakes have cooled, take a small sharp knife and cut out a well in the centre of each cupcake. And put the tops for each cupcake to the side. Scoop a teaspoon of the homemade raspberry compote into each cupcake and then place the cupcake tops back on.