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Raspberry Lemon Heaven Cupcakes Recipe

Raspberry Lemon Heaven Cupcakes Recipe
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★★★★★

5.2 from 12 reviews

Delight in these Raspberry Lemon Heaven Cupcakes—a perfect harmony of tangy lemon curd and sweet raspberry jam nestled inside moist, fluffy cupcakes. Topped with smooth vanilla buttercream and fresh raspberries, these cupcakes make an irresistible treat for any occasion.

Ingredients

Scale

Cupcake Batter

  • 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

Buttercream 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: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until the mixture is light and fluffy, approximately 2-3 minutes. This step is key to creating a tender crumb.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow by mixing in the vanilla extract and freshly grated lemon zest to infuse citrus aroma.
  5. Combine Ingredients: Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make cupcakes tough.
  6. Fill and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow space for rising. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack.
  7. Core and Fill: Once cooled, carefully remove a small section from the center of each cupcake using a knife or cupcake corer. Fill the cavity with equal parts raspberry jam and lemon curd, then replace the cut-out piece to seal in the filling.
  8. Prepare Frosting: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing well. Incorporate the vanilla extract and 2-3 tablespoons of heavy cream or milk, beating until the frosting is fluffy and pipeable. Adjust the cream quantity to reach desired consistency.
  9. Decorate Cupcakes: Pipe or spread the vanilla buttercream frosting evenly on each filled cupcake. Top each with a fresh raspberry as a finishing touch for color and flavor.

Notes

  • Room temperature ingredients help ensure smooth batter and frosting.
  • Use a cupcake corer for neat and even filling cavities.
  • Adjust frosting consistency by adding more or less cream as needed.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Nutrition

Keywords: raspberry lemon cupcakes, lemon curd cupcakes, raspberry jam cupcakes, lemon cupcakes with frosting, raspberry lemon dessert

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