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Lemon & Raspberry Cupcakes

A summery lemon coconut cupcake filled with zesty lemon curd and topped with raspberry swiss meringue buttercream.

Servings 18 cupcakes


  • 2 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 tsp vanilla bean paste
  • 1 cup warm water
  • 2 cups plain (or gf) flour
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 1/2 cups castor sugar
  • 1 lemon zested
  • 1/2 cup dessicated coconut
  • 2 punnets fresh raspberries (or frozen equivalent)
  • 1 1/2 cups lemon curd

Raspberry Swiss meringue Buttercream

  • 6 egg whites
  • 1 1/2 cups castor sugar
  • 300 grams butter, chopped
  • 1 tsp vanilla bean paste
  • 1 cup frozen raspberries
  • pink food colouring (optional)


  1. Preheat oven to 180C

  2. Line two muffin trays with 18 cupcake liners

  3. In a medium bowl using a hand whisk, mix together eggs, oil, sour cream, vanilla and warm water.

  4. In another bowl, sift flour, bicarb soda and baking soda.

  5. Rub lemon zest into sugar until fragrant. Add to flour mix.

  6. Add coconut. Hand whisk until well combined.

  7. Pour wet mix into dry mix and whisk together until well combined.

  8. Scoop into cupcake liners until each is 2/3 full.

  9. Put 4 or 5 raspberries into each cupcake. Try to avoid putting them in the middle as you will be scooping out the centre.

  10. Bake in a moderate oven for 18 minutes or until firm to touch. Cool on wire rack.

  11. When cupcakes are cool, use an apple corer to remove the centres of each cupcake.

  12. Put lemon curd into a piping bag and squeeze into each hole.

  13. Pipe cupcakes with raspberry swiss meringue buttercream. Top with a fresh raspberry and shredded coconut.

Swiss Meringue Buttercream

  1. The first thing to do is simmer the raspberries with a squeeze of lemon juice until it makes a mooshy compote, approx 15 min. Set aside to cool completely. Strain seeds through a seive until you have pure juice. Set aside.

  2. Take the bowl of an electric mixer and put in egg whites and sugar. Hand whisk to combine.

  3. Set bowl on top of a saucepan with an inch of water in the bottom, like a double boiler. Keep on medium heat until sugar is completely dissolved. You can tell when it has dissolved by rubbing it between your fingers.

  4. When sugar syrup is ready, put mixer bowl onto the mixer stand and whisk on high until stiff meringue forms, about 5 minutes.

  5. Turn mixer onto low and add butter, two cubes at a time. Do this until all the butter is used.

  6. Keep the mixer on low and watch until all butter is mixed through. The buttercream will look soupy, then curdled like scrambled eggs before turning into a beautiful, silky smooth buttercream. This process takes about 15 minutes, so be patient.

  7. When it looks like buttercream, add vanilla and raspberry coulis. Add pink gel colouring if desired. Pipe onto cupcakes.