Raspberry Lemon Heaven Cupcakes Recipe
Raspberry Lemon Heaven Cupcakes are a delightful treat combining zesty lemon-flavored cupcakes filled with sweet raspberry jam and tangy lemon curd, topped with a smooth, creamy vanilla buttercream frosting and garnished with fresh raspberries. Perfect for any occasion, these cupcakes offer a refreshing burst of flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40-45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cupcakes:
- 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
Filling:
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
Frosting:
- 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to help the cupcakes keep their shape and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid dense cupcakes.
- Fill and Bake: Spoon the batter evenly into the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Core and Fill: When cooled, use a small knife or cupcake corer to remove a small center piece from each cupcake. Fill half of the hole with raspberry jam and the other half with lemon curd. Replace the cupcake top to seal the filling inside.
- Prepare Frosting: Beat the softened butter in a large bowl until smooth. Gradually add powdered sugar one cup at a time, mixing after each addition. Add the vanilla extract and enough heavy cream or milk to reach desired consistency. Beat until light and fluffy.
- Frost and Garnish: Pipe or spread the frosting generously on each cupcake, then garnish each with a fresh raspberry. Serve immediately and enjoy your Raspberry Lemon Heaven Cupcakes!
Notes
- Ensure butter is softened to room temperature for easier creaming and a smoother batter.
- Be careful not to overmix the batter after adding the dry ingredients to keep cupcakes light and fluffy.
- Use fresh lemon zest for the best citrus flavor.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
- You can substitute heavy cream with whole milk if preferred but frosting may be slightly less rich.
- For a dairy-free option, use non-dairy butter and milk alternatives.
Keywords: Raspberry Lemon Cupcakes, Lemon Cupcakes, Raspberry Jam, Lemon Curd, Buttercream Frosting, Dessert, Bakery Style, Homemade Cupcakes
