Description
These Raspberry Lemon Heaven Cupcakes are a delightful combination of tart lemon and sweet raspberry flavors. Moist lemon cupcakes are filled with a luscious raspberry jam and creamy lemon curd, then topped with fluffy frosting and fresh raspberries. Perfect for parties, brunches, or an indulgent treat, these cupcakes are sure to impress with their vibrant flavors and elegant appearance!
Ingredients
Scale
For the 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
For the Filling:
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add vanilla extract and lemon zest.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- 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.
- 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.
- For the frosting, beat the butter until smooth. Gradually add powdered sugar, then mix in vanilla and enough cream to achieve the desired consistency. Beat until fluffy.
- Pipe or spread frosting onto each cupcake and garnish with a fresh raspberry on top.
Notes
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months.
- Variations: Substitute the lemon curd with lime curd or the raspberry jam with strawberry jam for a twist on flavors.
- Decorating: Sprinkle powdered sugar or drizzle raspberry sauce over the frosting for extra flair.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert