Raspberry Lemon Heaven Cupcakes
Raspberry Lemon Heaven Cupcakes are a delightful fusion of tart and sweet flavors, making them the perfect dessert for any occasion. These vibrant cupcakes feature an irresistible filling of raspberry jam and lemon curd, topped with fluffy frosting for a refreshing treat that everyone will love. Whether you’re celebrating a birthday, hosting a brunch, or simply indulging in something special, these cupcakes will surely impress. With easy-to-follow steps and customizable options, they’re perfect for bakers of all levels. Prepare to elevate your dessert game with these stunning Raspberry Lemon Heaven Cupcakes!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract and lemon zest.
- Gradually add the dry ingredients mixture alternately with buttermilk to the butter mixture until just combined.
- Spoon batter into cupcake liners until each is about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Once cooled, use a knife or cupcake corer to remove a small section from each cupcake's center. Fill each cavity with half raspberry jam and half lemon curd before replacing the top piece.
- For the frosting, beat softened butter until smooth, then gradually add powdered sugar and enough cream until you reach the desired consistency. Beat until fluffy.
- Pipe or spread frosting onto each cooled cupcake, then garnish with fresh raspberries on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://myrecipesbook.com/raspberry-lemon-heaven-cupcakes/