Raspberry Lemon Heaven Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1 ½ cups all-purpose flour
02 -
1 tsp baking powder
03 -
¼ tsp baking soda
04 -
½ tsp salt
05 -
½ cup unsalted butter, softened
06 -
¾ cup granulated sugar
07 -
2 large eggs
08 -
1 tsp vanilla extract
09 -
½ cup buttermilk
10 -
Zest of 1 lemon
→ For the Filling
11 -
½ cup raspberry jam or preserves
12 -
½ cup lemon curd
→ For the Frosting
13 -
1 cup unsalted butter, softened
14 -
4 cups powdered sugar
15 -
2–3 tbsp heavy cream or milk
16 -
1 tsp vanilla extract
17 -
Fresh raspberries for garnish
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
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.
04 -
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
05 -
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
06 -
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.
07 -
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.
08 -
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.
09 -
Pipe or spread frosting onto each cupcake and garnish with a fresh raspberry on top.
# Notes:
01 -
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
02 -
Unfrosted cupcakes can be frozen for up to 2 months.
03 -
Sprinkle powdered sugar or drizzle raspberry sauce over the frosting for extra flair.
04 -
Substitute the lemon curd with lime curd or the raspberry jam with strawberry jam for a twist on flavors.