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Lemon Raspberry Cupcakes with Lemon Curd

Lemon Raspberry Cupcakes with Lemon Curd: A Spring Treat

Delightful Lemon Raspberry Cupcakes with Lemon Curd perfect for spring gatherings, combining tangy and sweet flavors for an irresistible treat.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Cake Flour substitution: All-purpose flour may result in denser cupcakes.
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 cup Granulated Sugar
  • 2 Lemon Zest freshly grated is best—avoid the bitter pith!
  • ½ cup Unsalted Butter make sure it’s at room temperature for easy creaming.
  • 3 Large Eggs use room temperature eggs for better integration.
  • ½ cup Vegetable Oil you can substitute with melted coconut oil for a unique flavor.
  • 1 teaspoon Lemon Extract opt for pure extract for the best flavor.
  • 1 cup Whole Milk buttermilk can be used for an extra flavor boost.
For the Lemon Curd Filling
  • 1 cup Lemon Curd store-bought lemon curd can save you time if needed.
For the Raspberry Frosting
  • ½ cup Freeze-Dried Raspberries if unavailable, fresh raspberries can be used for a different texture.
  • ½ cup Unsalted Butter essential for both cupcakes and frosting, lending richness.
  • 2 cups Confectioners’ Sugar sifting sugar before use ensures a smoother frosting.
  • 2 teaspoons Vanilla Extract

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cupcake Pan
  • Piping bag
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a mixing bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a separate bowl, combine 1 cup of granulated sugar with the zest of 2 lemons, rubbing the zest into the sugar.
  4. Cream together the softened unsalted butter with the sugar mixture until light and fluffy.
  5. Beat in 3 large room-temperature eggs, ½ cup of vegetable oil, and 1 teaspoon of lemon extract.
  6. Gradually add the dry flour mixture to the wet batter, alternating with 1 cup of whole milk.
  7. Fill each cupcake liner about two-thirds full and bake for 16-18 minutes until golden.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  9. Grind ½ cup of freeze-dried raspberries and mix with ½ cup of softened unsalted butter, vanilla extract, and confectioners' sugar.
  10. Core the cooled cupcakes, filling each with lemon curd.
  11. Frost the tops of each filled cupcake with raspberry frosting using a piping bag.
  12. Allow the cupcakes to sit at room temperature for about 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Rubbing the lemon zest into sugar is crucial for intensifying flavor; don’t skip this step! To avoid dense cupcakes, mix your batter until just combined. Room temperature matters, allow cupcakes to cool completely before filling.

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