Lemon, Raspberry and Almond Cupcakes. Almond Cupcakes with Raspberry Cream Cheese Frosting. These gluten free pink cupcakes are great for a party to raise funds for breast cancer awareness and research, but I can also image them at a baby shower, a wedding shower, a birthday party, or another special event. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!

The almond flavors come from both an extract and sliced almonds in the streusel. There is fresh squeezed lemon juice in the muffin batter and fresh raspberries mixed in as well. This muffin batter is one of my favorites because it's very versatile. You can have Lemon, Raspberry and Almond Cupcakes using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Lemon, Raspberry and Almond Cupcakes

Prepare 200 g of self-raising flour.
You need 2 tsp of baking powder.
You need 200 g of unsalted butter, softened.
Prepare 4 of egg.
It's 200 g of caster sugar.
You need 3 tbsp of milk.
Prepare 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.
It's 80 g of butter at room temperature.
You need Squeeze of lemon juice.
You need 25 ml of whole milk.
Prepare of Zest of 1 lemon.

Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. To make the raspberry curd: Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. These Lemon and Raspberry Cupcakes are a refined sugar free and low fructose alternative to healthy snack time.

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..

Top each cupcake with a lemon slice and raspberry and serve. Kids happily gobble up these scrumptious treats without a second thought. Whether you're making these for a family dinner, fancy party, or just as a snack, these lemon cupcakes will fit the bill! All of the kids loved it even with the fresh raspberry filling. Lola helped bake it, so she got to hold the masterpiece.