Introduction

These Raspberry Lemon Heaven Cupcakes combine the tangy brightness of lemon with the sweet burst of raspberry in every bite. Soft, moist cupcakes are filled with luscious jam and curd, then topped with creamy frosting and fresh raspberries. They’re a delightful treat perfect for any occasion.

The image shows several vanilla cupcakes on a white plate with a white marbled texture underneath. Each cupcake has three layers: the bottom layer is a golden yellow cake with a soft, fluffy texture, wrapped in a white paper liner; the middle layer is thick, creamy pale yellow frosting swirled in elegant, smooth waves covering the top; the top layer is a fresh, bright red raspberry, slightly dusted with powdered sugar, placed gently at the center of the frosting. The cupcakes are closely arranged, with a blurred background of a wooden setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 tsp vanilla extract
Fresh raspberries for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy cleanup and shape retention.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla extract and lemon zest.
Step 4: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
Step 5: Spoon 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. Cool completely on a wire rack.
Step 6: Once cool, remove a small piece from the center of each cupcake using a knife or cupcake corer. Fill half the hole with raspberry jam and the other half with lemon curd. Replace the top portion to seal the filling.
Step 7: To make the frosting, beat the butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract and enough heavy cream to reach desired consistency. Beat until light and fluffy.
Step 8: Pipe or spread the frosting generously over each cupcake. Garnish with a fresh raspberry on top. Serve and enjoy!

Tips & Variations

Use fresh lemon zest for the best citrus flavor — avoid pre-grated or dried zest.
For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of vinegar, and use vegan butter and milk alternatives for frosting.
Try different fillings like blueberry jam or passion fruit curd for a twist on the classic flavors.
Allow cupcakes to cool fully before filling and frosting to prevent melting and sogginess.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, bring to room temperature for best texture. You can also freeze unfrosted cupcakes for up to 3 months; thaw completely before filling and frosting.

How to Serve

A close-up view of several yellow cupcakes arranged on a white cake stand with a white marbled texture underneath. Each cupcake has one layer of light yellow cake topped with two to three layers of thick, creamy, pale yellow frosting swirled with smooth, soft ridges. On top of each frosting swirl is a single bright red raspberry dusted lightly with powdered sugar, creating a fresh and inviting look. The focus is on the front cupcake, showing the detailed texture of the cake and frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Baking time may vary slightly, so keep an eye on doneness.

How do I prevent the cupcakes from drying out?

Make sure not to overbake them; check for doneness a few minutes before the recommended time. Also, don’t overmix the batter to keep it tender. Storing cupcakes properly in an airtight container helps maintain moisture.