Description

Raspberry Lemon Heaven Cupcakes are the perfect balance of sweet and tart with soft lemon cupcakes, raspberry jam, and lemon curd filling. Topped with a rich buttercream frosting and fresh raspberries, these cupcakes are a treat for any occasion.

Ingredients

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

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and lemon zest. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until combined.
Spoon the batter evenly into the cupcake liners, filling about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
Once cooled, remove the center of each cupcake and fill with a mixture of raspberry jam and lemon curd. Replace the tops to seal the cupcakes.
For the frosting, beat softened butter until smooth. Gradually add powdered sugar, then vanilla and enough cream to achieve desired consistency. Beat until fluffy.
Frost the cupcakes and garnish with fresh raspberries.

Notes

Substitute lime curd for lemon curd or strawberry jam for raspberry for a twist.
Sprinkle powdered sugar or drizzle raspberry sauce on top for extra flair.
For a more intense lemon flavor, add lemon extract to the frosting.
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months.
If the frosting is too sweet, reduce the powdered sugar and add more cream or a pinch of salt for a salted buttercream effect.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 30g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg