Lemon, Raspberry and Almond Cupcakes. With raspberry filling and fluffy almond icing, you'll never guess that these Raspberry Almond Cupcakes are gluten free and dairy free! Adaptable and delicious recipes for the amateur chef. These Raspberry Lemon Cupcakes are deliciously moist, light, and flavorful.

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Lemon, Raspberry and Almond Cupcakes instructions. Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. This fresh Lemon Raspberry Almond Crunch Muffins recipe is light, zesty and crunchy! You can cook Lemon, Raspberry and Almond Cupcakes using 15 active ingredients and 8 actions. Here is how you attain.

Ingredients of Lemon, Raspberry and Almond Cupcakes

Instructions. 200 g of self-raising flour.
Guidelines. 2 tsp of baking powder.
Step by step. 200 g of unsalted butter, softened.
Detaile. 4 of egg.
Step by step. 200 g of caster sugar.
Step by step. 3 tbsp of milk.
Step by step. 50 g of ground almond.
Step by step. of zest of 1 lemon.
Detaile. 150 g of punnet raspberry.
Step by step. of For the icing-.
Step by step. 250 g of icing sugar.
Guidelines. 80 g of butter at room temperature.
Detaile. Squeeze of lemon juice.
Step by step. 25 ml of whole milk.
Directions. of Zest of 1 lemon.

When baked, the Almond Crunch Topping turns into a delicate crispy streusel, which contrasts the smooth tender muffins beautifully, and adds a sweet finish with almond flavor. These Lemon Raspberry Almond Muffins are the best compliment of flavors that I could put together. 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.

Instructions To Make Lemon, Raspberry and Almond Cupcakes

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..

This muffin batter is one of my favorites because it's very versatile. Lemon Raspberry cupcakes are a sweet and tart cupcake that is the perfect light and moist cupcake! Tart lemon flavor with the sweetness of raspberry all rolled into one amazing cupcake! Plus if you put amazing raspberry frosting on them you end up with the most amazing Lemon Raspberry Cupcakes with Raspberry frosting!. These lemon cupcakes are like summer bursting in your mouth!

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