Introduction

These Raspberry Lemon Cupcakes are a delightful combination of tart and sweet flavors perfect for any occasion. Moist lemon-infused cupcakes filled with raspberry jam and lemon curd are topped with a creamy vanilla buttercream and fresh raspberries. They’re sure to impress both in taste and appearance.

A close-up of a cupcake with a bite taken out showing three layers inside: a soft yellow cake outside, a middle layer of creamy yellow custard, and a top layer of bright red raspberry jam with visible seeds. On top of the cupcake, there is a swirl of smooth white frosting with a fresh raspberry placed at the peak. The cupcake sits on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
Zest of 1 lemon
½ cup raspberry jam or preserves
½ cup lemon curd
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2-3 tbsp heavy cream or milk
1 tsp vanilla extract (for frosting)
Fresh raspberries for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
Step 4: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Step 6: Once cooled, use a knife or cupcake corer to remove a small section from the center of each cupcake. Fill the cavity with half raspberry jam and half lemon curd. Replace the top piece to seal.
Step 7: For the frosting, beat the butter until smooth. Gradually add powdered sugar, then mix in vanilla and enough cream to reach a spreadable consistency. Beat until fluffy.
Step 8: Pipe or spread the frosting onto each cupcake and garnish with a fresh raspberry on top.

Tips & Variations

For extra zing, add a teaspoon of fresh lemon juice to the batter along with the zest.
Use homemade lemon curd and raspberry jam if possible for a fresher taste.
Try substituting half the all-purpose flour with almond flour for a moist, nutty twist.
If you don’t have buttermilk, use milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
For a lighter frosting, fold in whipped cream after beating the buttercream.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Leftover cupcakes can also be frozen without frosting for up to 2 months; thaw and frost before serving.

How to Serve

A close-up of a yellow cupcake with a bite taken out, showing three layers inside: a bottom layer of soft yellow cake, a middle layer of smooth creamy filling, and a top layer of red raspberry jam with whole raspberries. On top of the cupcake is a swirl of white creamy frosting crowned with a fresh raspberry. The cupcake is on a white marbled surface, and a woman's hand is gently holding it from one side. In the background, more cupcakes with the same frosting and raspberries are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute dairy butter with a plant-based alternative and use a dairy-free milk option instead of buttermilk. Use vegan lemon curd and frosting recipes to keep the cupcakes dairy-free.

How do I prevent the cupcakes from being dry?

Carefully measure your flour and avoid overmixing the batter. Baking the cupcakes just until a toothpick comes out clean will keep them moist. Using buttermilk also adds extra moisture and tenderness.