Description
These Raspberry Lemon Heaven Cupcakes combine a moist, tender crumb with vibrant raspberry jam and tangy lemon curd fillings. Topped with a creamy buttercream frosting and fresh raspberries, they offer a delightful balance of sweet and tart flavors, perfect for spring celebrations or anytime you crave a refreshing cupcake treat.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Fillings
- ½ cup raspberry jam
- ½ cup lemon curd
Frosting & Garnish
- ½ cup unsalted butter, softened (for frosting)
- 1 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- Fresh raspberries (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they’re evenly distributed throughout the batter.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract and freshly grated lemon zest for bright flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Hollow Out Centers: Allow cupcakes to cool completely on a wire rack. Using a small knife or cupcake corer, hollow out the center of each cupcake to create space for fillings.
- Fill Cupcakes: Spoon raspberry jam and lemon curd into the hollow centers, dividing evenly among all cupcakes.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar and continue beating. Add heavy cream or milk a tablespoon at a time until the frosting reaches a fluffy and spreadable consistency.
- Frost and Garnish Cupcakes: Generously frost each cupcake with the prepared buttercream and top each with a fresh raspberry for an elegant finishing touch.
Notes
- Ensure the butter for the batter and frosting is softened to room temperature for best mixing results.
- You can substitute fresh lemon zest with ½ teaspoon of lemon extract if fresh lemons aren’t available.
- Use gelatin-free raspberry jam for a vegetarian-friendly option.
- For an extra burst of flavor, chill the cupcakes for an hour after filling before frosting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
