Raspberry lemon cupcakes
For the cupcakes
  • 2 tbsp ground flaxseeds
  • 4 tbsp water
  • ½ cup vegetable oil
  • 1 cup castor sugar
  • 1 cup sliced raspberries
  • 4 tbsp fresh lemon juice
  • 1½ cup whole milk
  • 1½ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp lemon zest
  • ½ tsp salt
For raspberry cream cheese frosting
  • 1 package cream cheese, softened
  • ¼ cup butter softened
  • 1 cup confectioners' sugar
  • ¼ cup sliced raspberries
  1. Preheat the oven to 180 degrees C. Line a cupcake tray with liners.
  2. In a small bowl, combine flaxseeds and water. Mix well and allow it to rest for 5 minutes.
  3. In a large bowl, beat oil and sugar until the mixture is pale. Beat in the flaxseed mixture and the lemon juice. Whisk in the milk.
  4. Sift in the all-purpose flour, baking powder and salt into the wet ingredients. Using a spatula, mix the batter until it is smooth and lump-free. Mix in the lemon zest and the sliced raspberries.
  5. Using an ice-cream scoop, transfer the batter into the cupcake cavities, filling almost to the top.
  6. Bake at 180 degrees C for 25-30 minutes. Let the cupcakes cool.
  7. For the frosting, beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry. Beat until smooth.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/raspberry-lemon-cupcakes/