Print

Raspberry Lemon Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 604 reviews

Delight in these moist and tangy Raspberry Lemon Cupcakes, featuring a soft lemon-infused cake filled with luscious raspberry jam and zesty lemon curd, topped with creamy vanilla buttercream and fresh raspberries. Perfect for spring gatherings or any celebration, these cupcakes offer a harmonious blend of sweet and tart flavors in every bite.

Ingredients

Scale

Cupcakes

  • 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

Fillings

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

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 ensure easy removal and clean baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside to combine flavors evenly.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step is crucial for a tender crumb. Then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and lemon zest to infuse the batter with bright citrus flavor.
  4. Combine Batter: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
  5. Fill and Bake Cupcakes: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack before filling.
  6. Prepare Fillings: Using a knife or a cupcake corer, carefully remove a small section from the center of each cooled cupcake. Fill the cavity halfway with raspberry jam and then top with lemon curd. Replace the top piece to seal in the filling.
  7. Make Frosting: Beat the softened butter until smooth. Gradually add powdered sugar, beating well after each addition. Add vanilla extract, and then mix in heavy cream or milk tablespoon by tablespoon until the frosting reaches a smooth, spreadable, and fluffy consistency.
  8. Decorate Cupcakes: Pipe or spread the vanilla buttercream frosting generously on top of each filled cupcake. Garnish with a fresh raspberry placed on the center for an elegant finishing touch.

Notes

  • Ensure butter is softened but not melted for the best creaming results.
  • Use fresh lemon zest for the brightest citrus flavor; avoid the white pith which can be bitter.
  • Filling cupcakes after baking adds a delightful surprise of tart and sweet combined.
  • For a dairy-free option, substitute butter and cream with plant-based alternatives.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.

Keywords: Raspberry Lemon Cupcakes, Lemon Cupcakes, Raspberry Jam Filling, Lemon Curd, Vanilla Buttercream, Spring Desserts, Homemade Cupcakes

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