Description
Delightful lemon cupcakes filled with sweet and tart raspberry compote, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
- Rub the lemon zest into the sugar until it looks like wet sand.
- 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.
- In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.
- Mix the wet ingredients into the dry ingredients until just combined.
- Scoop the batter into the cupcake liners, filling each one roughly 3/4 full.
- 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 to cool completely.
- To make the raspberry filling, cook raspberries, sugar, and lemon juice over medium heat until bubbling, about 10-12 minutes.
- Mix in cornstarch and water, cooking until thickened, about 1-2 minutes.
- For the buttercream, cream the butter until smooth, then mix in powdered sugar, heavy cream, lemon juice, and zest until light and fluffy.
- Core the center of the cooled cupcakes to fill with raspberry compote, pipe lemon frosting around the core, and fill with more raspberry filling.
- 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