Raspberry Lemon Heaven Cupcakes

These Raspberry Lemon Heaven Cupcakes are the perfect treat for anyone who loves a balance of sweet and tart. They feature soft lemon cupcakes, filled with raspberry jam and lemon curd, then topped with a rich buttercream frosting and fresh raspberries. Ideal for special occasions or a sweet indulgence, these cupcakes are sure to impress!

Why You’ll Love This Recipe

I absolutely love these cupcakes because they strike the perfect balance between tart lemon and sweet raspberry flavors. The combination of moist lemon cupcakes, the fruity jam and curd filling, and the creamy frosting is just heavenly. These cupcakes also have an elegant look, making them perfect for everything from brunches to parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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

For the Filling:

• ½ cup raspberry jam or preserves

• ½ cup lemon curd

For the 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

Directions

1. Preheat Oven and Prepare Pan: I start by preheating the oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.

2. Make Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside. In a large bowl, I cream the softened butter and sugar until they’re light and fluffy, about 2–3 minutes. I beat in the eggs one at a time, then add the vanilla extract and lemon zest. After that, I alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients, mixing just until combined.

3. Bake Cupcakes: I spoon the batter evenly into the cupcake liners, filling them about two-thirds full. Then, I bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, I let them cool completely on a wire rack.

4. Fill the Cupcakes: Once the cupcakes are cooled, I use a knife or cupcake corer to remove a small section from the center of each cupcake. I fill the cavity with a mixture of raspberry jam and lemon curd, then replace the top piece to seal it.

5. Prepare Frosting: For the frosting, I beat the softened butter until smooth. Gradually, I add the powdered sugar, followed by vanilla extract and enough cream to get the desired consistency. I beat it until it’s light and fluffy.

6. Frost and Garnish: Finally, I pipe or spread the frosting on each cupcake and top it with a fresh raspberry for garnish.

Servings and timing

• Servings: 12 cupcakes

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• I love switching things up by substituting the lemon curd with lime curd or using strawberry jam instead of raspberry for a new flavor combination.

• For extra flair, I sometimes sprinkle powdered sugar or drizzle some raspberry sauce over the frosting.

• You could also add a touch of lemon extract to the frosting for an extra boost of lemon flavor.

Storage/reheating

• I store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

• If I have unfrosted cupcakes, I freeze them for up to 2 months.

• To serve, I let frozen cupcakes thaw at room temperature, then frost when ready.

FAQs

1. Can I use regular milk instead of buttermilk?

I recommend using buttermilk for the best texture, but if I don’t have any, I can substitute with regular milk plus 1 tablespoon of lemon juice to mimic the tangy flavor.

2. Can I make the lemon curd and raspberry jam ahead of time?

Yes, I can prepare the lemon curd and raspberry jam up to a week in advance and store them in the fridge.

3. Can I freeze the cupcakes?

Yes, I freeze the unfrosted cupcakes for up to 2 months. I wait until they’ve cooled completely, then wrap them tightly in plastic wrap before freezing.

4. How can I make the frosting less sweet?

To make the frosting less sweet, I can reduce the amount of powdered sugar and use a bit more cream to balance it out. You can also add a pinch of salt for a salted buttercream twist.

5. How do I prevent the jam and curd from leaking out of the cupcakes?

I make sure to fill the cupcakes just halfway with the jam and curd mixture, then gently press the cupcake tops back in place to seal them. This keeps the filling inside and prevents it from overflowing.

Conclusion

These Raspberry Lemon Heaven Cupcakes are a delightful treat that never fails to impress. The combination of tangy lemon and sweet raspberry, with a smooth frosting to top it all off, makes them a showstopper at any gathering. I’m sure they’ll become a new favorite in your dessert repertoire too!