Moist Lemon Cupcakes with Raspberry Filling

why make this recipe

Moist Lemon Cupcakes with Raspberry Filling are a delightful treat perfect for any occasion. The bright flavor of lemon combined with sweet, tart raspberry filling creates a cheerful and refreshing dessert. Whether it’s a birthday party, a picnic, or just a special treat for yourself, these cupcakes will impress everyone with their taste and presentation. Plus, they are surprisingly easy to make!

how to make Moist Lemon Cupcakes with Raspberry Filling

Ingredients :

• 3/4 cup granulated sugar
• 1 tablespoon lemon zest (packed)
• 1 1/2 cups cake flour (See notes below for measuring)
• 1/3 cup finely chopped pistachios
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cubed unsalted butter (room temperature)
• 1/2 cup sour cream (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/3 cup vegetable oil
• 1 large egg (room temperature)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 1 1/2 cups unsalted butter (room temperature)
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• Chopped pistachios (for decorating)
• Fresh raspberries (for decorating)

Directions :

1. Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
2. Rub the lemon zest into the sugar until it looks like wet sand.
3. In a stand mixing bowl, whisk together the flour, lemon sugar, pistachios, baking powder, and salt. Mix in the butter on low speed for 3 minutes until it resembles coarse sand.
4. In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.
5. Mix the wet ingredients into the dry ingredients for a few seconds, then scrape down the bowl and continue mixing until just combined. Scoop the batter into the cupcake liners, filling each one roughly 3/4 full.
6. Bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Let the pan cool on a wire rack for 5 minutes, then remove the cupcakes and let them cool completely on the rack.
7. To make the raspberry filling, cook the raspberries, sugar, and lemon juice over medium heat, mashing occasionally, until bubbling and bright red, about 10-12 minutes. Mix in the whisked cornstarch and water, cooking for 1-2 more minutes until thickened.
8. For the buttercream, cream the butter until smooth, then mix in powdered sugar. Once combined, add heavy cream, lemon juice, and lemon zest. Beat until light and fluffy, about 2-3 minutes longer.
9. Core the center of the cooled cupcakes to fill them with the raspberry compote. Pipe the lemon frosting around the core, then fill with more raspberry filling. Garnish with chopped pistachios and fresh raspberries. It’s best to core the cupcakes while they are in the pan for easier handling.

how to serve Moist Lemon Cupcakes with Raspberry Filling

Serve these delicious cupcakes on a pretty platter for any gathering or celebration. They are great by themselves or could also be paired with a scoop of vanilla ice cream.

how to store Moist Lemon Cupcakes with Raspberry Filling

Store the cupcakes in an airtight container in a cool place for up to three days. If you need to keep them for longer, it’s best to refrigerate them for up to a week. Allow them to come to room temperature before serving for the best flavor and texture.

tips to make Moist Lemon Cupcakes with Raspberry Filling

• Make sure all your ingredients are at room temperature for a better mix and fluffier texture.
• Don’t overmix the batter; mix until just combined to keep the cupcakes light.
• Use fresh lemons for zest and juice for the best flavor.
• If you can’t find cake flour, you can make your own by measuring all-purpose flour and removing two tablespoons before adding cornstarch.

variation (if any)

You can swap the raspberry filling for other fruits like strawberries or blueberries depending on your preference.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can make the cupcakes a day in advance. Just remember to store them in an airtight container.

2. Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just thaw them at room temperature before frosting.

3. What if I don’t have cake flour?

You can substitute cake flour with all-purpose flour by using the same amount and removing a couple of tablespoons for each cup.

Moist Lemon Cupcakes with Raspberry Filling

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• Author: jena
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful lemon cupcakes filled with sweet and tart raspberry compote, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 3/4 cup granulated sugar
• 1 tablespoon lemon zest (packed)
• 1 1/2 cups cake flour
• 1/3 cup finely chopped pistachios
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cubed unsalted butter (room temperature)
• 1/2 cup sour cream (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/3 cup vegetable oil
• 1 large egg (room temperature)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 1 1/2 cups unsalted butter (room temperature)
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• Chopped pistachios (for decorating)
• Fresh raspberries (for decorating)

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Instructions

1. Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
2. Rub the lemon zest into the sugar until it looks like wet sand.
3. In a stand mixing bowl, whisk together the flour, lemon sugar, pistachios, baking powder, and salt.
4. Mix in the butter on low speed for 3 minutes until it resembles coarse sand.
5. In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.
6. Mix the wet ingredients into the dry ingredients until just combined.
7. Scoop the batter into the cupcake liners, filling each one roughly 3/4 full.
8. Bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
9. Let the pan cool on a wire rack for 5 minutes, then remove the cupcakes to cool completely.
10. To make the raspberry filling, cook raspberries, sugar, and lemon juice over medium heat until bubbling, about 10-12 minutes.
11. Mix in cornstarch and water, cooking until thickened, about 1-2 minutes.
12. For the buttercream, cream the butter until smooth, then mix in powdered sugar, heavy cream, lemon juice, and zest until light and fluffy.
13. Core the center of the cooled cupcakes to fill with raspberry compote, pipe lemon frosting around the core, and fill with more raspberry filling.
14. Garnish with chopped pistachios and fresh raspberries.

Notes

Make sure all ingredients are at room temperature for better mixing and texture. Store in an airtight container.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: lemon cupcakes, raspberry filling, dessert, sweet treats, baking