Moist Lemon Cupcakes with Juicy Raspberry Filling
Delight in these refreshing lemon cupcakes with a juicy raspberry filling, perfect for any occasion and aligned with your healthy lifestyle.
Ingredients
Cupcake Batter
- 2 cups All-Purpose Flour Provides a light, airy base for the cupcakes.
- 1 cup Granulated Sugar Balances the tartness of lemon and raspberry.
- 1/2 cup Unsalted Butter Adds richness and moisture.
- 2 Large Eggs Provides structure and volume.
- 1/2 cup Buttermilk Ensures a tender crumb and tangy flavor.
- 1 tablespoon Lemon Zest Infuses vibrant freshness throughout the cupcake.
- 1/4 cup Fresh Lemon Juice Brightens up the flavor profile.
- 1 teaspoon Baking Powder Ensures the cupcakes rise beautifully.
- 1/2 teaspoon Baking Soda Works with the buttermilk for leavening.
- 1/4 teaspoon Salt Enhances the flavors of the ingredients.
Raspberry Filling
- 1 cup Fresh Raspberries Offers a juicy, sweet burst in the filling.
- 1/4 cup Granulated Sugar
- 1 tablespoon Cornstarch Thickens the raspberry filling, giving it the right consistency.
- 1 tablespoon Fresh Lemon Juice
Frosting
- 1/2 cup Unsalted Butter Softened for easier mixing.
- 2 cups Powdered Sugar Perfect for creating a buttery, sweet frosting.
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Vanilla Extract Adds a hint of depth to the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon juice, and lemon zest until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix!
Cooking & Assembly
- Evenly distribute the batter into the lined muffin tins, filling each about 2/3 full.
- In a small saucepan, combine the fresh raspberries, sugar, cornstarch, and lemon juice over medium heat. Cook until the raspberries break down (about 5-7 minutes).
- Once the cupcakes have baked for about 15 minutes and are lightly golden, remove them from the oven. Allow them to cool for a few minutes.
- Using a small knife or piping tip, make a hole in the center of each cupcake.
- Spoon the raspberry filling into each cupcake until just full.
Serving
- Prepare the frosting by creaming the softened butter and powdered sugar together until smooth.
- Add in the lemon juice and vanilla extract, beating until creamy and fluffy.
- Once cooled completely, frost the cupcakes generously with the creamy lemon frosting.
- Decorate with a few fresh raspberries on top for a lovely finishing touch.
Notes
Ensure your butter is softened for better blending. Cool the cupcakes completely before frosting to prevent melting. Store leftovers in an airtight container in the fridge for up to 5 days.