Not a fan of raspberries? Try the recipe with strawberries or blueberries instead. These triple lemon cupcakes are perfect ...

Go to the recipe: White Chocolate Raspberry Cupcakes Fresh and zesty lemon cupcakes with the silkiest, smoothest lemon ...

One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with honey, which keeps the ...

Fill a piping bag with the buttercream or just spoon straight onto the cupcakes. This recipe uses the reverse ... add the zest of 1 lemon and 2 tbsp lemon curd; add 100g/3½oz melted dark ...

Divide the mixture equally into cupcake tins lined with baking cases ... Take a small pan and add the sieved passion fruit juice and lemon juice with 1 tbsp water and the sugar.

Stir in the lemon zest, if using. Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and ...