Description
These Moist Lemon Cupcakes with Raspberry Filling are a delightful treat, featuring a zesty lemon flavor complemented by a sweet and tangy raspberry filling.
Ingredients
Scale
- 150 g granulated sugar
- 1 tablespoon finely grated lemon zest, packed
- 180 g cake flour
- 45 g finely chopped pistachios
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 85 g unsalted butter, cubed and at room temperature
- 120 g sour cream, at room temperature
- 120 ml whole milk, at room temperature
- 80 ml vegetable oil
- 1 large egg, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 360 g fresh or frozen raspberries
- 50 g granulated sugar for raspberry filling
- 2 teaspoons freshly squeezed lemon juice for raspberry filling
- 12 g cornstarch
- 15 ml water
- 340 g unsalted butter for lemon buttercream, at room temperature
- 240 g powdered sugar
- 45 ml heavy cream
- 1 tablespoon freshly squeezed lemon juice for lemon buttercream
- 2 teaspoons finely grated lemon zest for lemon buttercream
- Chopped pistachios for decoration
- Fresh raspberries for decoration
Instructions
- Line a 12-cup muffin tin with cupcake liners and preheat the oven to 180°C.
- Combine lemon zest with granulated sugar and rub together until the mixture resembles moist sand.
- In a mixer bowl, whisk together cake flour, lemon-infused sugar, chopped pistachios, baking powder, and sea salt.
- Add cubed butter to the dry ingredients and mix on low speed for 3 minutes until the mixture is coarse.
- In a separate bowl, whisk together sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice.
- Pour the wet mixture into the dry ingredients, mixing briefly. Scrape down the bowl and continue mixing until just combined.
- Divide the batter among the liners, filling each about three-quarters full. Bake for 15–20 minutes, or until a toothpick comes out with a few moist crumbs. Cool the pan on a wire rack for 5 minutes, then transfer cupcakes to a rack to cool completely.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat, mashing and stirring until bubbling and bright red, about 10–12 minutes. Whisk cornstarch with water, stir into raspberry mixture, and cook an additional 1–2 minutes until thickened. Cool completely.
- In a stand mixer, cream butter until smooth. Add powdered sugar and mix until incorporated. Add heavy cream, lemon juice, and lemon zest, then beat on high speed for 2–3 minutes until light and fluffy.
- Core the centre of each cooled cupcake. Spoon raspberry filling into the cavity. Pipe buttercream around the filled centre, and top with additional raspberry filling.
- Garnish with chopped pistachios and fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store cupcakes in an airtight container to maintain moisture.
- Feel free to adjust the sweetness of the raspberry filling to your liking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg