Easter Cupcakes
By Dr. Oetker
Published on 21 March 2023
Perfect for a party or weekend project with little ones, these zingy lemon and raspberry cupcakes from Dr. Oetker are a fail-safe winner. Topped with rich vanilla buttercream, colourful Easter sprinkles and dark chocolate decorations they’ll brighten up tea time. For a grown-up twist and extra hit of lemon, fill some of the cupcakes with lemon curd instead of raspberry jam. Looking for more Easter bakes? Look no further.Time and servings
1 hrTotal time
16Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 120 g of raspberry jam
- 250 g of icing sugar
- 2 (26g) dr. oetker easter chocolate decorations
- 250 g of unsalted butter or margarine, softened
- 1 tsp of dr. oetker vanilla extract
- 3 tbsp of dr. oetker easter sprinkle mix
- 2 tsp of dr. oetker lemon extract
- 135 g of plain flour
- 125 g of caster sugar
- 2 medium eggs, beaten
- 1 tsp of dr. oetker baking powder
Method
Step 1
Preheat the oven to 180°C/160°C /gas 4. Line 2 x 12-hole cupcake tins with 16 baking cases.Step 2
Put half the butter or margarine, and the caster sugar in a large bowl and cream together with an electric hand whisk, or wooden spoon, until light and fluffy.Step 3
Add the eggs and lemon extract and beat together until smooth – if the mixture begins to curdle add a spoonful of flour. Sieve over the remaining flour and baking powder and fold until combined.Step 4
Divide the mixture between the baking cases and bake for about 20 mins until risen and golden brown. Allow the cupcakes to cool in the tin for 10 mins and then transfer to a cooling rack to cool completely.Step 5
Meanwhile, put the remaining butter into a large bowl and beat with an electric hand whisk, or wooden spoon, until smooth and glossy. Gradually add the icing sugar until well combined and smooth. Stir through the vanilla extract and whisk the buttercream until light and fluffy (see Tip).