This is hands down my favourite flavour combo for cake! So summery, so fresh, not too sweet due to the sour kick- so lovely! The little straw added to the cupcake is extra cute too
After all these years, this has become my go to recipe for summer birthday picnics in London. It’s so easy and so English summer but with an updated twist. Lovely.
my suggestion for people living in hot countries (other than turning your aircon on when making cakes lol) is forget about softening your butter before using it, just take it straight from the fridge, and let the machine do the work... the beating from the mixer combined with the heat in the room will probably soften the butter rather quickly. Or if you're not sure and want to be safe, leave it for about 5 min before using it...(i live in hong kong, so one of the more humid and hot cities) from my experience, by the time your matter is mixed, you butter will be at the perfect consistency anyways. Granted, that's just me and where i live, so you might want to experiment a little... at what 'hardness' should you start to throw your butter into the mixture for it to be the perfect 'softness' when the finished batter comes out? ps. that's probably not the right way to do things lol but i live in a city where the average temperature is 28-30 degrees C for 70% of the year.... things tend to melt quickly and making home made icecream is almost impossible cause the machine warms too quickly before the mixture even gets to a soft serve stage... i might invest in some liquid nitrogen lol
I put my microwave on a low power setting do like 10 second intervals and check consistently and rotate the butter. I even do this on cool days if I just forgot to soften my butter
I love the quick cutaway when the bicarb flys everywhere when she’s sifting it! Very clever and convenient scene transition! 😉 Thanks for the amazing videos Jemma! I’m such a huge fan of all of your recipes 😍
wow! that tip concerning the butter temp just answered a question I've been wondering about. My cupcakes had began sinking, same recipe different results of recent....now I know its a butter temp issue. Thank you
Your recipes are always the best! It's my first time baking cupcakes and they turned out perfect. Side note tho for people like me who doesn't love things too sweet, Use only 200g of sugar in your buttercream because the raspberry goo is already sweet!
I've made lemon cheesecake cupcakes where, instead of cutting out a hole, I used a small icing nozzle to poke a hole into the top of the cupcakes and squeezed the lemon cheesecake icing directly into the cake. The cake plumps up - it's really satisfying to watch that! Then I lightly sieved icing sugar on top of the plain cakes for decoration. You get a lovely surprise when you bite into them. I'd like to say that it was intentional, but it's because I'm useless at decorating!
You’re so creative and adventurous with the ingredients! Always look amazing too and bet they taste insane! Can’t wait to visit the shop one day and buy one of everything 😂
My aunt made something similar but it was a blueberry cupcake with a blueberry cream cheese frosting that she made for my birthday. Bet these would be yummy too gosh now i have a hankering for some cake....
Thank you so much! Your base is so great, my cupcakes have never been this pretty. I just decreased the quantity of sugar to adapt it to french taste an no baking powder as we use baking powder instead of self raising flour. I'm so keeping this recipe. Thanks again, you've made my day!
OMG. I discovered your channel a couple of weeks ago. And have been binge watching ever since. Today I actually found the time to make this recipe......and discovered I've been making butter cream wrong all these years. Thanks for sharing.
Wonderful recipe, my cupcakes tasted delicious! First time making raspberry goo and was surprisingly simple and yummy! Thanks Jemma for another smashing recipe :)
I'm planning to make these today as a Mother's Day treat. I'm in the U.S. so I had to look up a few things, like what exactly is caster sugar, and do some conversions (grams-ounces; celcius-farenheit). I'll let you know how everything turns out 🧁
The butter cream colours remind me of Battenberg cake. Lovely colours! It's not so hot with me in Wiltshire lately. I much prefer it to the scorching heat though! Stay lovely Jemma!
Thank you for another brilliant and fun video. I love the way you explain things so simply :) I've tried a few of your yummy recipes now - just ordered some citric acid - can't wait to make these too!
Just want to add on the 'where to find citric acid': if you're in Australia this is readily available in supermarkets next to baking powder and bicarb soda 👌
Also jemma could you make a video on cupcake liners . As to their diameter for regular , small and mini sizes. am have difficulty understanding the same.
Hi Jemma! I hope you'll still see this comment... Just curious about your method for mixing batter. I notice you generally just put it all in the mixer... while some people swear by creaming butter & sugar, then adding eggs, then dry ingredients for a light fluffy sponge.. What do you think? Do you notice any different in the texture of the sponge? More dense when mixing everything together as in this video, or still light and fluffy? Thanks!!!
I've noticed that too! I started with her site with her macarons & buttercream masterclasses. I want to try one of her cakes, but I'm so torn over what to do with her mixing order.
Dear jemma, love your innovative sense of pairing. Lovely recipes as usual. I made and make your vanilla and chocolate cup cakes. They turn out delicious. Thank you. From india
OMG this looks so Yummy! Just searched for a nice recipe for a raspberry lemon cake for my 2 great nephews birthday on Saturday and found this...I was just wondering whether I can do the same but with a swiss meringue buttercream rather then the regular one..? Thanks a lot...I will be visitins london in 2 weeks and most definitely want to visit the Crumbs & Doilies shop and hoping to get to meet you:)
i will be doing a cupcake personal challenge( my first one) as i need something to do while being on a 7 month covid lockdown....so far, i have 31 flavors in mind, including jemmas above recipe....i thought perhaps since this is a raspberry lemonade recipe, to do some cupcakes with raspberry filling ( using my 17 yr old sons homemade raspberry jam) and using half the other ones with a lemon curd....sounds delish.....
Hi Jemma ---- LOVE, LOVE LOVE the flavor here - my new favorite! However much prefer Italian buttercream to ABC. Do you think that since the sweet factor of Italian or Swiss meringue buttercream is lower that the sweetness is needed to offset the sourness (but delish) of the lemonade flavor?
These look amazing!! I’m so excited to try these, could I replace the raspberry goo with strawberry goo because I really don’t like them but love this idea!! 💗
Well I tried making these cupcakes (twice) and they sunk terribly (both times). I think I'll wait to try again when I can get a digital scale. I'm thinking that while trying to convert the recipe from grams-ounces ratios weren't correct because there were so many things wrong with them: too greasy, too crumbly, and crystallized along the edges. Ah well, part of the joy of baking is in the trials and errors :) Btw, do you put the lemon juice in after the first minute? I didn't see it put in the bowl during the video. Thanks!
Hi, I noticed that as well ans was very confused when I was trying to use this recipe. At the end, I used both lemon juice (one tbs) and lemon zest and the cake turn out nicely.
Hi there, for how long can I store that raspberry/strawberry goo and lemon curd and are they store in the fridge or freezer?I would like to make them two weeks or a month before so that the day I bake I have them ready cause I am a full-time working mum who just loves baking and has little time in the afternoon.CheersNtsiki
I created a Strawberry 🍓 Lemonade cupcake 🧁 years ago and it’s hilarious that you used the exact same pink and white paper straw that I did 🤣🤣🤣🤣 Cake minds think alike 🤣
Lovely!!! Dear Jemma, please tell me why the buttercream I made is having a grainy texture. I used butter and icing sugar and blended them with an electric mixer adding a dash of milk, hoping to smoothen it. But it never helped. How do I smoothen it up? Please advice.
In my experience, American style buttercream (icing sugar + butter - what Jemma makes) is never smooth. Maybe it’s the anticaking agents as I’ve never used pure icing sugar, but my buttercream like this always comes out grainy. For smooth buttercream, I suggest a meringue-based buttercream, like Swiss or Italian. These methods melt the sugar before mixing in the butter so you get nice and smooth buttercream :)
Hi Jemma, I love this recipe and so looking forward to making them. Please could you recommend where I can by edible citric acid? I've had a look on Amazon but it's not clear if it's suitable for eating as descriptions and comments are all related to cleaning...thanks!
This is hands down my favourite flavour combo for cake! So summery, so fresh, not too sweet due to the sour kick- so lovely! The little straw added to the cupcake is extra cute too
i love all things lemon too
After all these years, this has become my go to recipe for summer birthday picnics in London. It’s so easy and so English summer but with an updated twist. Lovely.
my suggestion for people living in hot countries (other than turning your aircon on when making cakes lol) is forget about softening your butter before using it, just take it straight from the fridge, and let the machine do the work... the beating from the mixer combined with the heat in the room will probably soften the butter rather quickly. Or if you're not sure and want to be safe, leave it for about 5 min before using it...(i live in hong kong, so one of the more humid and hot cities) from my experience, by the time your matter is mixed, you butter will be at the perfect consistency anyways.
Granted, that's just me and where i live, so you might want to experiment a little... at what 'hardness' should you start to throw your butter into the mixture for it to be the perfect 'softness' when the finished batter comes out?
ps. that's probably not the right way to do things lol but i live in a city where the average temperature is 28-30 degrees C for 70% of the year.... things tend to melt quickly and making home made icecream is almost impossible cause the machine warms too quickly before the mixture even gets to a soft serve stage... i might invest in some liquid nitrogen lol
Clara Me I live in mainland China (余姚) and I can vouch that this “straight-from-the-fridge-into-the-mixer” method is the best way 😄
same I'm a hk girl as well! I just microwave each side of the butter for 10 seconds then it does the job :)
Ijh
I put my microwave on a low power setting do like 10 second intervals and check consistently and rotate the butter. I even do this on cool days if I just forgot to soften my butter
I love the quick cutaway when the bicarb flys everywhere when she’s sifting it! Very clever and convenient scene transition! 😉 Thanks for the amazing videos Jemma! I’m such a huge fan of all of your recipes 😍
That buttercream swirl is so satisfying 🧁
These cupcakes look absolutely delicious! The flavour and colour combination is so summery!☀️🍋🍓
Suddenly feel encouraged to try and make these cupcakes into a cake version😍 yummm!!!
This is so perfect! You're perfect! All the stuff you make are PERFECT!!
wow! that tip concerning the butter temp just answered a question I've been wondering about. My cupcakes had began sinking, same recipe different results of recent....now I know its a butter temp issue. Thank you
Love all the science tips behind baking!!! The butter info plus if you leave eggs on top of the sugar for too long . Fantastic tips- thanks Jemma 💗💗
Your recipes are always the best! It's my first time baking cupcakes and they turned out perfect. Side note tho for people like me who doesn't love things too sweet, Use only 200g of sugar in your buttercream because the raspberry goo is already sweet!
I’m always looking forward to your videos, whenever I want to bake something your recipes are always my go to 🍰💗
I feel like lemon curd would be a good cake filler for this as well.
Marie * Yolanda gampp
I have now done half lemon curd and half in raspberry but I used Swiss meringue buttercream :-)
yess that sounds yummy
Great idea!!! I think I'll add lemon curd to mine!!! Thanks!!
They look so pretty Jemma!! I would love to try making them.
I've made lemon cheesecake cupcakes where, instead of cutting out a hole, I used a small icing nozzle to poke a hole into the top of the cupcakes and squeezed the lemon cheesecake icing directly into the cake. The cake plumps up - it's really satisfying to watch that! Then I lightly sieved icing sugar on top of the plain cakes for decoration. You get a lovely surprise when you bite into them. I'd like to say that it was intentional, but it's because I'm useless at decorating!
You’re so creative and adventurous with the ingredients! Always look amazing too and bet they taste insane! Can’t wait to visit the shop one day and buy one of everything 😂
Liked the vid before i watched it, cause i know jemma is best quality.
Dolly BA same
😆
yes she is a fav
My aunt made something similar but it was a blueberry cupcake with a blueberry cream cheese frosting that she made for my birthday. Bet these would be yummy too gosh now i have a hankering for some cake....
I love Raspberry Cupcakes they are fabulouse
Jemma should we add the lemon juice in the sponge?
Totally i love your recipes summer in England has been better than ever I love you cupcake Jemma
My fav cake youtuber. That look amazing.
Wow! Those look like they taste amazing and so pretty, too. I will check out your raspberry filling video and make this soon!!
These turned out beautifully ❤
Thank you so much! Your base is so great, my cupcakes have never been this pretty. I just decreased the quantity of sugar to adapt it to french taste an no baking powder as we use baking powder instead of self raising flour. I'm so keeping this recipe. Thanks again, you've made my day!
OMG. I discovered your channel a couple of weeks ago. And have been binge watching ever since. Today I actually found the time to make this recipe......and discovered I've been making butter cream wrong all these years. Thanks for sharing.
I’m so pleased! Welcome to the gang! Xx
These are so pretty! I love them!
I love citric acid as well. Sour lollies will be the end of me 😂😭
They look so adorable♥️
they look so pretty! id love to try doing these
I am your biggest fan Jemma! These look amazing, as always :)
Wonderful recipe, my cupcakes tasted delicious! First time making raspberry goo and was surprisingly simple and yummy! Thanks Jemma for another smashing recipe :)
Jemma’s videos never fail to make me hungry 😫❤️😋
Making this for my son's borthday. Thx gemma
I love when u make cupcakes! These are sooooo cute!
I'm planning to make these today as a Mother's Day treat. I'm in the U.S. so I had to look up a few things, like what exactly is caster sugar, and do some conversions (grams-ounces; celcius-farenheit). I'll let you know how everything turns out 🧁
I love your videos! All of them are such a joy to watch 😌
These are too adorable!
Wow, looks so yummy. I am going to make them this weekend. Thanks for sharing you amazing talent and recipes. Your the best. God bless. You Rock.
The butter cream colours remind me of Battenberg cake. Lovely colours! It's not so hot with me in Wiltshire lately. I much prefer it to the scorching heat though! Stay lovely Jemma!
Beautiful cupcake
Thank you for another brilliant and fun video. I love the way you explain things so simply :) I've tried a few of your yummy recipes now - just ordered some citric acid - can't wait to make these too!
Just want to add on the 'where to find citric acid': if you're in Australia this is readily available in supermarkets next to baking powder and bicarb soda 👌
Yum yum I won’t one in my tum tum xx
Also jemma could you make a video on cupcake liners . As to their diameter for regular , small and mini sizes. am have difficulty understanding the same.
These look amazing and delicious!! Great video!!! Keep up the good work Jemma!! #goo #raspberry #lemon #sour #cupcake
Thank you for sharing your amazing recipes. I made a Vegan Gluten-free version of this and omg it was absolutely yummy 😋
They look amazing I could taste them mmmmm
Can't wait to try this!!
This is a great idea! Wow yum! Thanks!
Wow these came out so cute!! Your so talented
Great. Just made them using my new Black Friday Kitchen Aid Artisan and they are delish
I wish I had a mixer like yours
www.argos.co.uk/product/6987093
Hi Jemma! I hope you'll still see this comment... Just curious about your method for mixing batter. I notice you generally just put it all in the mixer... while some people swear by creaming butter & sugar, then adding eggs, then dry ingredients for a light fluffy sponge.. What do you think? Do you notice any different in the texture of the sponge? More dense when mixing everything together as in this video, or still light and fluffy? Thanks!!!
I've noticed that too! I started with her site with her macarons & buttercream masterclasses. I want to try one of her cakes, but I'm so torn over what to do with her mixing order.
BEAUTIFUL
Hey jemma I love ur channel and I am 12 years old and love baking and u r a rlly nice inspiration
I live in a very hot country. I mean when I take the butter out of the fridge I come back ten minutes later to find the butter super soft!
Please don’t skip when you transfer the batter with spoons, I love the sound they made, they give ASMR vibe 😌
lol yes indeed
Indeed Jemma rules 😘😘
Hi can I use lemon jello powder instead of the citric acid? Also what can I use instead of self-raising flour and Caster sugar?Thank you!
Yum yum
These look really good
Jemma does love a good goo 😁
I really want a cupcake now lol
So cute I love it
omg they look amazing!!!
My favorite flavor..look so good.❤
Do you use the juice from the lemon or from the jar for the ‘lemonade’ part of the buttercream?? Thank you 😁
oh my god!!!!! Must try these x
Dear jemma, love your innovative sense of pairing. Lovely recipes as usual. I made and make your vanilla and chocolate cup cakes. They turn out delicious. Thank you. From india
Would this be as good with swiss meringue buttercream?
Yum
These look gorgeous! Quick question which piping tip did you use? 😊
Wonder if a strawberry goo would work too. Looks fabulous, as usual ☺️
OMG this looks so Yummy! Just searched for a nice recipe for a raspberry lemon cake for my 2 great nephews birthday on Saturday and found this...I was just wondering whether I can do the same but with a swiss meringue buttercream rather then the regular one..? Thanks a lot...I will be visitins london in 2 weeks and most definitely want to visit the Crumbs & Doilies shop and hoping to get to meet you:)
Love it!
i will be doing a cupcake personal challenge( my first one) as i need something to do while being on a 7 month covid lockdown....so far, i have 31 flavors in mind, including jemmas above recipe....i thought perhaps since this is a raspberry lemonade recipe, to do some cupcakes with raspberry filling ( using my 17 yr old sons homemade raspberry jam) and using half the other ones with a lemon curd....sounds delish.....
Hi Jemma ---- LOVE, LOVE LOVE the flavor here - my new favorite! However much prefer Italian buttercream to ABC. Do you think that since the sweet factor of Italian or Swiss meringue buttercream is lower that the sweetness is needed to offset the sourness (but delish) of the lemonade flavor?
These look amazing!! I’m so excited to try these, could I replace the raspberry goo with strawberry goo because I really don’t like them but love this idea!! 💗
Hey Jemma .. would like to know how long will these cupcake last in the refrigerator? And what is shelf life of the raspberry jam?
Can you do a video on storing different types of buttercream and other icings, also storing cakes/cupcakes both decorated and non-decorated?
Love this recipe idea and can't wait to try it! But, I really want to know where you got your cute little platter dude from??? It's gorgeous!
Did you say “anyhoodles”? 😂😂 that’s so cute. (And the cupcakes look delicious)
Perfect recipe, I love it so much. Only I can't find any citric acid in my country. Can I still make these lovely cupcakes?
Well I tried making these cupcakes (twice) and they sunk terribly (both times). I think I'll wait to try again when I can get a digital scale. I'm thinking that while trying to convert the recipe from grams-ounces ratios weren't correct because there were so many things wrong with them: too greasy, too crumbly, and crystallized along the edges. Ah well, part of the joy of baking is in the trials and errors :) Btw, do you put the lemon juice in after the first minute? I didn't see it put in the bowl during the video. Thanks!
No luck after 4 trials, ended up with exactly the same, sad looking cakes. Maybe, missed the lemon juice
Could we use this recipe to make a bigger 6 inch birthday cake or should we double the recipe?
Im going to make these asap!! What piping tip did you use Jemma?
Yum!!
Fantastic recipe. Sounds very refreshing. I do a similar style called coffee and cream, with butter cream, one coffee flavored one vanilla flavored.
Hi did anyone notice she added lemon zest only and the recipe calls for lemon juice?!
Hi, I noticed that as well ans was very confused when I was trying to use this recipe. At the end, I used both lemon juice (one tbs) and lemon zest and the cake turn out nicely.
Yes! I made them using just lemon zest as per the video and that worked well too.
Holland and Barret sells citrid acid
Hi Jemma, I'm not a fan of this buttercream so could I use Swiss meringue instead?
Hi there, for how long can I store that raspberry/strawberry goo and lemon curd and are they store in the fridge or freezer?I would like to make them two weeks or a month before so that the day I bake I have them ready cause I am a full-time working mum who just loves baking and has little time in the afternoon.CheersNtsiki
Love all your recipes. Could you do a eggless cake next time please please.
Love your videos
I created a Strawberry 🍓 Lemonade cupcake 🧁 years ago and it’s hilarious that you used the exact same pink and white paper straw that I did 🤣🤣🤣🤣 Cake minds think alike 🤣
Lovely!!!
Dear Jemma, please tell me why the buttercream I made is having a grainy texture.
I used butter and icing sugar and blended them with an electric mixer adding a dash of milk, hoping to smoothen it. But it never helped.
How do I smoothen it up?
Please advice.
It’s probably the icing sugar you’re using. Check out my buttercream masterclass video which explains a bit more x
In my experience, American style buttercream (icing sugar + butter - what Jemma makes) is never smooth. Maybe it’s the anticaking agents as I’ve never used pure icing sugar, but my buttercream like this always comes out grainy.
For smooth buttercream, I suggest a meringue-based buttercream, like Swiss or Italian. These methods melt the sugar before mixing in the butter so you get nice and smooth buttercream :)
You can add boiling water instead of milk that helps alot and use pure icing sugar not icing sugar mixture
Add egg it will make smooth and silky..swiss buttercream😍
I make American buttercream all the time I have never had grainy buttercream
more cupcake videos please :)
Hi Jemma, I love this recipe and so looking forward to making them. Please could you recommend where I can by edible citric acid? I've had a look on Amazon but it's not clear if it's suitable for eating as descriptions and comments are all related to cleaning...thanks!
wow!!! x
I love you jemma