Moist Lemon Cupcakes with Raspberry Filling

Why Make This Recipe

Moist Lemon Cupcakes with Raspberry Filling are a delightful treat that combines fresh, zesty lemon flavor with the sweetness of juicy raspberries. Perfect for birthdays, celebrations, or simply to enjoy with a cup of tea, these cupcakes are sure to impress family and friends. The bright colors and fresh taste make them a standout dessert, and the homemade raspberry filling adds a unique touch that sets them apart from regular cupcakes.

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 (for filling)
• 2 teaspoons fresh lemon juice (for filling)
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 1 1/2 cups unsalted butter (for frosting, room temperature)
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon fresh lemon juice (for frosting)
• 2 teaspoons lemon zest (for frosting)
• 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 granulated sugar until it looks like wet sand.
3. In a stand mixer 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 another 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. Scrape down the bowl and mix until just combined.
6. Scoop the batter into the cupcake liners, filling each one about 3/4 full.
7. Bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the pan cool on a wire rack for 5 minutes, then remove the cupcakes and let them cool completely on the rack.
8. For the raspberry filling, cook the raspberries, sugar, and lemon juice over medium heat, mashing occasionally, until bubbly and bright red, about 10-12 minutes. Mix in the cornstarch and water, then cook for an additional 1-2 minutes until thickened.
9. For the buttercream, cream the butter until smooth, then mix in the powdered sugar. Once combined, add the heavy cream, lemon juice, and lemon zest. Beat until light and fluffy, about 2-3 minutes.
10. Core the center of the cooled cupcakes and fill with the raspberry filling. Pipe the lemon frosting around the edge of the hole, then fill it again with more raspberry filling. Garnish with chopped pistachios and fresh raspberries.

How to Serve Moist Lemon Cupcakes with Raspberry Filling

Serve these cupcakes on a nice plate, and consider dusting them with powdered sugar for a touch of elegance. They are perfect for parties or afternoon tea and can be enjoyed along with coffee or tea.

How to Store Moist Lemon Cupcakes with Raspberry Filling

Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. If you want to serve them later, you can freeze them without frosting. Thaw them in the fridge overnight before frosting and serving.

Tips to Make Moist Lemon Cupcakes with Raspberry Filling

• Ensure all ingredients are at room temperature for better mixing.
• Measure the flour correctly for best results; avoid packing it down in the measuring cup.
• Use fresh raspberries for the best flavor, but frozen raspberries will work if fresh ones are unavailable.

Variation

You can substitute the raspberry filling with other fruit preserves, such as strawberry or blueberry, for a different flavor twist.

FAQs

1. Can I use lemon juice from a bottle?
While fresh lemon juice works best for flavor, you can use bottled lemon juice in a pinch.

2. Can I make these cupcakes dairy-free?
Yes, you can use dairy-free alternatives for the butter, sour cream, and milk.

3. How long will the raspberry filling last?
The raspberry filling can be stored in the refrigerator for up to one week. You can also freeze it for longer storage.

Moist Lemon Cupcakes with Raspberry Filling

Print Recipe

Delightful lemon cupcakes filled with homemade raspberry filling, perfect for celebrations or tea time.

• Total Time: 50 minutes
• Yield: 12 servings 1x

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 (for filling)
• 2 teaspoons fresh lemon juice (for filling)
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 1 1/2 cups unsalted butter (for frosting, room temperature)
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon fresh lemon juice (for frosting)
• 2 teaspoons lemon zest (for frosting)
• Chopped pistachios (for decorating)
• Fresh raspberries (for decorating)

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 granulated sugar until it resembles wet sand.
3. In a stand mixer, whisk together the cake 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 another bowl, whisk together the sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice.
5. Mix the wet ingredients into the dry ingredients until just combined, scraping down the bowl as needed.
6. Scoop the batter into the cupcake liners, filling each one about 3/4 full.
7. Bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
8. For the raspberry filling, cook the raspberries, sugar, and lemon juice over medium heat, mashing occasionally, for 10-12 minutes. Mix in the cornstarch and water, then cook for an additional 1-2 minutes until thickened.
9. For the frosting, cream the unsalted butter until smooth, then mix in the powdered sugar. Add the heavy cream, lemon juice, and lemon zest, and beat until light and fluffy for about 2-3 minutes.
10. Core the center of the cooled cupcakes and fill with raspberry filling. Pipe lemon frosting around the edge and add more raspberry filling, garnishing with chopped pistachios and fresh raspberries.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Frozen cupcakes can be thawed overnight before frosting.

• Author: jessica-baker
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cupcake
• Calories: 280
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: lemon, raspberry, cupcakes, dessert, baking