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Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes

Just the ticket to brighten up a grey afternoon or excite a lunchbox, and a super fast one bowl wonder that can be in the oven in 10 minutes flat with even the clumsiest of assistants involved! And they're packed with powerful nutrients and bags of flavour. A zesty tang with an immune-boosting Vitamin C hit to mop up those sniffles and keep the smiles all round. You can always frost them with some lemon juice and icing sugar drizzled over, but I think they work beautifully just as they are.
  • 1 1/2 cups ground almonds
  • 1/2 cup buckwheat flour
  • 2 tsp baking powder
  • 1/2 cup coconut sugar
  • 1 lemon zest and half of the juice
  • 4 Eggs
  • 1/2 cup frozen raspberries
Mix together the almonds, buckwheat flour, coconut sugar and baking powder in a bowl. Crack the eggs into a small bowl with the zest and beat them together with a fork. Combine the wet with the dry until just coming together and fold in the lemon juice at the end. Place the mixture into miniature cupcake cases just not quite to the top, and push in one or two raspberries into each. Place in oven to bake for 15 minutes at 180. Leave to cool before icing.