Description
Indulge in the delightful taste of Raspberry Lemon Heaven Cupcakes, where the tangy essence of lemon meets the sweet burst of fresh raspberries. These vibrant cupcakes are perfect for any occasion, whether it’s a birthday party, afternoon tea, or just a cozy dessert at home. Each cupcake features a luscious filling of raspberry jam and lemon curd, topped with a fluffy frosting that is as visually appealing as it is delicious. With their moist texture and elegant presentation, these cupcakes are bound to impress your guests and leave them craving more.
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
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 2–3 minutes. Beat in the eggs one at a time, then add in vanilla extract and lemon zest.
- Alternate adding the dry ingredient mixture with buttermilk to the butter mixture. Start with dry ingredients and end with them as well. Mix until just combined; do not overmix.
- Spoon the batter evenly into each cupcake liner until each is about two-thirds full. Bake in preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow them to 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 this cavity with half raspberry jam and half lemon curd before replacing the top piece to seal it.
- For the frosting, beat softened butter until smooth. Gradually add powdered sugar while mixing in vanilla extract and enough cream to achieve your desired consistency. Continue beating until fluffy.
- Pipe or spread frosting onto each cupcake generously. Top each one with a fresh raspberry for an extra touch of elegance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For an extra twist, consider adding almond extract for an additional layer of flavor. Ensure all ingredients are at room temperature for better mixing results.