Raspberry Lemon Cupcakes

Ingredients
For the cupcakes:

• 1/2 cup (115g) unsalted butter, room temperature
• 1 cup (200g) caster sugar (superfine granulated sugar)
• 2 large eggs
• 1/2 tsp vanilla extract
• 1.5 cups (190g) plain flour (all purpose)
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda)
• 1/2 tsp salt
• 1/2 cup (120ml) buttermilk
• 1/4 cup + 1tbsp (75ml) freshly squeezed lemon juice (approx 2 lemons)
• zest of 3 lemons
• 2/3 cup (150g) lemon curd

For the lemon raspberry frosting:

• 3/4 cup (170g) unsalted butter, room temperature
• 4 cups (500g) icing sugar (powdered/confectioners)
• 3 tbsp double cream (heavy cream)
• 1/2 tsp vanilla extract)
• 1/2 tsp salt
• Juice and zest of 1 lemon
• 1/3 cup (120g) raspberry preserves 

Directions:

1. Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
2. In the bowl of your mixer fitted with the paddle attachment (or using a handheld electric mixer) beat the butter and sugar together on medium high speed until pale and smooth, about 3 minutes. Add the eggs and vanilla and beat to combine.
3. Read more instructions HERE