Print

Raspberry Heaven Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

These Raspberry Heaven Cupcakes are moist, tender cupcakes filled with a luscious combination of raspberry jam and lemon curd. Topped with a creamy vanilla buttercream frosting and garnished with fresh raspberries, they offer the perfect balance of sweet and tangy flavors, ideal for any celebration or indulgent treat.

Ingredients

Scale

Cupcake Batter

  • 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

Filling

  • ½ cup raspberry jam or preserves
  • ½ cup lemon curd

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract

Garnish

  • Fresh raspberries for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt; set aside for later use.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. Then beat in eggs one at a time, followed by the vanilla extract and lemon zest to infuse flavor.
  4. Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing and ensure tender cupcakes.
  5. Fill Cupcake Liners and Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full, then bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center comes out clean. Remove and allow the cupcakes to cool completely on a wire rack.
  6. Core and Fill Cupcakes: Once cooled, carefully use a knife or cupcake corer to remove a small section from the center of each cupcake. Fill the cavity with an even mixture of raspberry jam and lemon curd, then replace the removed top piece to seal the filling inside.
  7. Prepare Buttercream Frosting: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing thoroughly. Stir in vanilla extract and add heavy cream or milk, one tablespoon at a time, to reach the desired consistency. Beat the mixture until it becomes fluffy.
  8. Frost and Garnish: Using a piping bag or a spatula, spread or pipe the buttercream frosting onto each cupcake. Top each cupcake with a fresh raspberry for a beautiful and delicious finishing touch.

Notes

  • Do not overmix the batter to keep cupcakes tender and moist.
  • Use room temperature ingredients for best incorporation and texture.
  • For extra zing, you can add a drop of lemon extract to the frosting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Keywords: raspberry cupcakes, lemon curd cupcakes, filled cupcakes, vanilla buttercream frosting, raspberry dessert, lemon zest cupcake, summer dessert

Find it online: https://todayfoodrecipe.com/raspberry-heaven-cupcakes-recipe/