Raspberry lemonade cupcakes
Makes: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Raspberry lemonade cupcakes
‘Nothing says summer like a cooling glass of zingy raspberry lemonade. So here’s a tribute to my favourite drink in cupcake form – it’s the ultimate treat you’d never guess was gluten free!’ says Becky
Makes: 12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
505Kcal
Fat
27gr
Saturates
17gr
Carbs
60gr
Sugars
49gr
Fibre
1gr
Protein
4gr
Salt
0.8gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
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
To decorate
- 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
Step by step
Get ahead
The cupcakes keep for at least 3 days in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with deep cupcake cases.
- Cream together the butter and sugar until light and pale in a large bowl, using an electric hand whisk or stand mixer.
- Add the eggs, lemon zest and juice, flour, baking powder and xanthan gum. Mix until well combined and then carefully fold in the raspberries.
- Divide the mixture evenly among the cupcake cases and bake for 20-25 minutes until risen and golden. Transfer to a wire rack to cool completely.
- For the buttercream, put the 150g raspberries and lemon juice in a small saucepan over a low heat. Once they start to break down, mash them a little with a fork and then simmer for 10 minutes. Press the raspberries through a sieve to get the juice, and allow to cool.
- Beat the butter for about 5 minutes or until very pale, using an electric hand whisk or stand mixer. Add the icing sugar in a couple of stages, mixing for around 2 minutes each time. Once fully mixed in, gradually add the raspberry juice and mix until the butter cream is a lovely pink colour and a smooth, fluffy consistency.
- Pipe or spoon the icing on top of the cakes then finish each with a fresh raspberry, a sprinkling of freeze-dried raspberries, and a straw to decorate, if using.
