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Lemon Raspberry Cupcakes with Lemon Curd

Lemon Raspberry Cupcakes with Lemon Curd for Spring Joy

Delight in these Lemon Raspberry Cupcakes with Lemon Curd, a perfect blend of zesty lemon and sweet raspberry flavors, ideal for spring celebrations.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Cake Flour Provides a soft and tender structure.
  • 1 tbsp Lemon Zest Infuses intense lemon flavor.
  • 1/2 cup Vegetable Oil Enhances moisture.
  • 1 tsp Lemon Extract Intensifies lemon flavor.
  • 1 cup Granulated Sugar Adds sweetness and retains moisture.
  • 1/2 cup Unsalted Butter Must be at room temperature.
  • 1 whole Egg Essential for structure.
  • 1 large Egg Yolk Adds moisture.
  • 1 cup Whole Milk Room temperature preferred.
  • 1/2 cup Lemon Curd Creates a tart filling.
For the Raspberry Buttercream Frosting
  • 1/2 cup Freeze-Dried Raspberries Provides natural raspberry flavor.
  • 2 cups Confectioners' Sugar Sweetens and thickens frosting.
  • 1 tsp Vanilla Extract Adds depth to frosting.
  • 1/4 tsp Fine Sea Salt Balances sweetness.
  • 1 tbsp Whole Milk Adjusts frosting consistency.
For Garnish
  • 12 pieces Fresh Raspberries Enhance visual appeal.
  • as needed Edible Flowers For decoration.

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake Pan
  • Mixer
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350ºF (175ºC) and prepare cupcake pans with liners.
  2. Whisk together cake flour, baking powder, and salt in a bowl. In another bowl, combine granulated sugar and lemon zest, rubbing the zest into the sugar.
  3. Cream unsalted butter and the lemon-sugar mixture until light and fluffy. Add eggs, vegetable oil, and lemon extract, stirring until fully integrated.
  4. Gradually mix in the flour mixture and whole milk alternately until the batter is smooth.
  5. Fill the cupcake tins about two-thirds full and bake for 16-18 minutes.
  6. Let the cupcakes cool in the pans for a few minutes before transferring them to a wire rack.
Frosting Preparation
  1. Grind freeze-dried raspberries into a fine powder. Beat unsalted butter until creamy.
  2. Add vanilla extract and sea salt. Gradually mix in confectioners' sugar and raspberry powder until well combined.
  3. Adjust consistency with whole milk until frosting is light and fluffy.
Cupcake Assembly
  1. Core the center of cooled cupcakes and fill with lemon curd. Frost with raspberry buttercream using a piping bag.
  2. Garnish with fresh raspberries and edible flowers for an enchanting presentation.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are fresh and at room temperature for best results. Allow cupcakes to cool completely before frosting.

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