Description
These Raspberry Lemon Heaven Cupcakes are a delightful combination of sweet and tart flavors, featuring a luscious raspberry and lemon filling topped with creamy frosting.
Ingredients
Scale
- 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
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract (for frosting)
- 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
- Ensure the butter is softened for better creaming.
- You can adjust the amount of cream for frosting based on your preference for thickness.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Raspberry, Lemon, Cupcakes, Dessert, Baking