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Moist Lemon Cupcakes with Juicy Raspberry Filling!

  • Author: Laura
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These moist lemon cupcakes are a delightful burst of citrus flavor, perfectly complemented by a tangy raspberry filling. Each bite offers a soft, fluffy texture that melts in your mouth, while the sweet-tart raspberry adds a refreshing contrast.

Ingredients

Scale
  • Cupcake Batter:
    • 1 ½ cups all-purpose flour
    • 1 cup granulated sugar
    • ½ cup unsalted butter, softened
    • 2 large eggs
    • ½ cup buttermilk
    • 1 tablespoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
  • Raspberry Filling:
    • 1 cup fresh raspberries
    • ¼ cup granulated sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon lemon juice
  • Frosting:
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, lemon zest, and lemon juice until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cupcakes are baking, prepare the raspberry filling by combining raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Cook until the mixture thickens, about 5-7 minutes. Let cool.
  9. Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake and fill with raspberry filling.
  10. For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, and vanilla extract until smooth and fluffy.
  11. Frost the cupcakes generously and top with additional raspberries if desired.

Notes

  • Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container.
  • Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
  • Substitutions: Use almond milk instead of buttermilk for a dairy-free option.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: desserts
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake with filling and frosting
  • Calories: 320
  • Sugar: 28 grams
  • Sodium: 180 milligrams
  • Fat: 15 grams
  • Saturated Fat: 9 grams
  • Unsaturated Fat: 4 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 42 grams
  • Fiber: 1 gram
  • Protein: 3 grams
  • Cholesterol: 40 milligrams

Keywords: Moist Lemon Cupcakes, Raspberry Filling, Lemon Cupcakes Recipe, Cupcake with Raspberry, Citrus Dessert, Fluffy Cupcakes, Summer Treat, Easy Cupcake Recipe, Homemade Cupcakes, Sweet and Tart Dessert, Lemon Frosting, Fresh Raspberry Dessert

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Find it online: https://tenderecipe.com/moist-lemon-cupcakes-with-raspberry-filling/