Introduction

These Raspberry Heaven Cupcakes are a delightful treat combining tangy lemon, sweet raspberry, and creamy frosting. Perfect for any occasion, they offer a burst of flavor in every bite. Simple to make, they’re sure to impress both family and friends.

A close-up of a yellow cupcake with a bite taken out showing three layers inside: the bottom layer is soft and crumbly yellow cake, the middle layer is smooth pale yellow custard, and the top layer is a shiny red raspberry jam with visible seeds. On top of the cupcake is a thick swirl of white cream with a fresh red raspberry resting on it. The cupcake sits on a white plate, and in the blurry background, there are more cupcakes on a white marbled surface. 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 granulated sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add 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 softened butter until smooth. Gradually add powdered sugar, then mix in vanilla extract and enough heavy cream or milk to achieve the desired consistency. Beat until fluffy.
Step 8: Pipe or spread the frosting onto each cupcake and garnish with a fresh raspberry on top.

Tips & Variations

Use fresh lemon zest for the brightest flavor and add a little extra for more punch.
Substitute raspberry jam with fresh raspberries if you prefer a less sweet filling.
For a lighter frosting, replace some butter with cream cheese.
Chill the frosting slightly before piping to hold its shape better.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely and then add frosting before serving.

How to Serve

A close-up of a cupcake cut open to show three layers inside: the outer yellow cake layer that looks soft and fluffy, a thick smooth yellow cream layer in the center, and a glossy red raspberry jam layer above the cream with bits of raspberry fruit. On top of the cupcake is a swirl of white cream frosting decorated with a whole bright red raspberry. The cupcake sits on a white marbled surface with more similar decorated cupcakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per ½ cup, left to sit for 5 minutes. This will mimic the acidity needed for the recipe.

How do I prevent the frosting from becoming too runny?

Gradually add the heavy cream or milk, starting with less, and beat thoroughly. If it becomes too runny, add a little more powdered sugar to thicken it. Chilling the frosting briefly can also help it firm up.