Raspberry lemonade cupcakes recipe | Sainsbury`s Magazine
Get baking with this gluten-free cupcakes recipe from food writer and cookbook author Becky Excell. They're packed with zingy lemon flavour and topped with an indulgent raspberry buttercream
Ingredients
- 175g soft butter
- 175g caster sugar
- 3 medium eggs
- zest of 2 lemons, plus 1 tbsp juice
- 170g gluten-free self-raising flour
- 1⁄2 tsp gluten-free baking powder
- 1⁄4 tsp xanthan gum
- 125g raspberries
- 150g raspberries, plus 12 extra to decorate
- 1 1⁄2 tbsp lemon juice
- 200g soft butter
- 400g icing sugar, sifted
- crushed freeze-dried raspberries
- paper straws, optional
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