Raspberry Lemon Cupcakes

In the middle of winter we all crave a taste of summertime! These cupcakes are perfect for when that warm weather craving hits. Every bite will make you think about those warm summer days! A dense lemon cupcake filled with jammy raspberries and topped with sweet raspberry buttercream makes these beauties the most amazing sweet treat!

Fair warning these babies are sweet, if you know you like a less sweet dessert then reduce the amount of sugar in the frosting and top the cupcakes with a small amount.

One of the things I have always struggled with is piping beautiful frosting! For these cupcakes I used a Wilton 1M piping tip and put a dot of frosting right in the center of the cupcake then used that dot as my guide to pipe the swirl. Wilton has some great tutorial videos and I promise I will post one soon! Just be patient and go slow for the best results.

Keep in mind, baking is a science! Make sure to carefully measure each ingredient to ensure the best results. Another tip is to let all the ingredients come to room temperature before beginning to bake. This makes for a more even cook resulting in a better cupcake at the end!

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Raspberry Lemon Cupcakes

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Yield: 1 Dozen Cupcakes

Ingredients

For the Cupcakes:

• 1 1/2 cup Flour

• 2 tsp Baking Powder

• 1/2 tsp Salt

• 1/2 cup Salted butter

• 1 cup Granulated Sugar

• 2 Large Eggs

• 2 tsp Vanilla Extract

• 4 tbsp Fresh Lemon Juice

• 3 tbsp Lemon Zest (about 2 medium lemons)

• 1/2 cup Whole Milk

• 1/4 cup Sour Cream

For the Filling:

• 1/4 cup Raspberry Jam (seedless)

• 1 tbsp Lemon Zest

• 1 tsp Vanilla Extract

• Small Pinch of Salt

For the Frosting:

• 1 cup Salted Butter (softened)

• 3 cups Powdered Sugar

• 1 tbsp Heavy Cream

• 1 tsp Vanilla Extract

• 1/4 cup Raspberry Jam (seedless)

• 1 tsp Lemon Juice

• 12 Raspberries

Instructions

For the Cupcakes: Preheat oven to 350 and line muffin tin with 12 cupcake liners, set aside.

In a medium sized bowl mix together dry ingredients: flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat butter until smooth. Add in sugar and mix until fluffy and smooth. This is a crucial step for getting fluffy cupcakes. Then add eggs, vanilla, lemon juice and zest. Mix on low speed until fully incorporated. Add in milk and sour cream then mix again until smooth. There should be no chunks of butter.

Add the dry ingredients to the wet mixture 1/3 at a time and mix on low speed until just incorporated. You do not want to overmix the batter or you will have flat and overly dense cupcakes.

Using a 1/4 cup measuring cup, scoop the batter into your cupcake liners. I have found that a quarter cup of batter per cupcake makes for even perfectly filled molds. Do not to fill the cupcake to the top of the tin, they will rise during baking.

Bake at 350 for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack. If you are in a rush, place the cupcakes in the refrigerator to cool faster.

For the Filling: Mix all ingredients together in a small bowl and set aside.

For the Frosting: Once the cupcakes have cooled completely make your frosting. Add your butter to the bowl of a stand mixer or a medium sized bowl with an electric mixer and beat until smooth. Add 2.5 cups of powdered sugar, heavy cream, vanilla, jam, lemon zest, and beat until fully incorporated. If the frosting is too loose, add the remaining powdered sugar. If the frosting is too thick, add more heavy cream 1 tbsp at a time.

Assembly:

1. Fill the Cupcakes: To fill the cupcake, fit a piping bag with any tip that has a small opening. Insert the tip of the piping bag into the center of the cupcake and gently squeeze filling until it starts to come out of the top of the cupcake. Alternatively, create a divot in the center of the cupcake by cutting out a small hole with a parring knife, then fill using a spoon.

2. Pipe the Cupcakes: Fill a piping bag fitted with the Wilton 1M piping tip. Start in the center of the cupcake and pipe one dot. Use this dot as your guide to pipe a swirl around. See one of the Wilton Cupcake Decorating Tutorials for better detail.

3. Eat the Cupcakes: Try not to eat all twelve cupcakes in one sitting..... or do! No judgement!

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Cooks Notes:

If you can get your hands on Meyer lemons, use them! They have such a bright flavor and make the final product even more delicious.

Make sure the butter for the buttercream is very soft. I like to let it sit out on the counter for at least two hours. This makes the buttercream extra smooth!

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No nutritional information is available at this time.

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