Description
Delicious raspberry lemon cream-filled cupcakes that are sure to delight everyone with their tangy flavor and creamy frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice (for filling)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon lemon juice (for frosting)
Instructions
- Preheat the 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.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the raspberry filling by combining raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Cook for about 5-7 minutes until thickened.
- For the frosting, beat together the cream cheese and butter until smooth, then gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and lemon juice.
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cupcake with the raspberry filling, then top with cream cheese frosting.
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.
- Try substituting the raspberries with strawberries or blueberries for a different fruit filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg