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–+ servings
Recipe 9c27695519

Raspberry Lemon Heaven Cupcakes

Delightful cupcakes filled with raspberry jam and lemon curd, topped with whipped cream and fresh raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Ingredients
  

For the Cupcake Batter

  • 1.5 cups all-purpose flour The backbone of our cupcakes.
  • 1 cup granulated sugar Balances the tartness of the lemon.
  • 0.5 cup unsalted butter (softened) For moisture and flavor.
  • 2 large eggs Act as a binder for the cupcakes.
  • 0.5 cup milk Keeps the batter moist.
  • 1 tablespoon lemon zest Adds freshness.
  • 0.25 cup lemon juice Freshly squeezed for best flavor.
  • 1 teaspoon baking powder Helps the cupcakes rise.
  • 0.5 teaspoon baking soda Works with lemon juice for leavening.
  • 0.25 teaspoon salt Enhances all the flavors.

For the Filling and Topping

  • 0.5 cup raspberry jam Provides luscious filling.
  • 0.5 cup lemon curd Adds creamy tartness.
  • 1 cup heavy cream For whipping into frosting.
  • 2 tablespoons powdered sugar Sweetens the whipped cream.
  • to taste fresh raspberries For topping the cupcakes.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and prepare your cupcake pan with liners.
  • In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in the milk, lemon zest, and lemon juice.
  • In another bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually mix dry ingredients into wet ingredients, folding gently until just combined.
  • Fill each cupcake liner about 2/3 full with batter.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack.
  • Once cooled, use a cupcake corer to make a small hole in the center of each cupcake.
  • Fill with raspberry jam and a dollop of lemon curd.
  • Whip the heavy cream with powdered sugar until stiff peaks form.
  • Frost the cupcakes generously with the whipped cream and top with fresh raspberries.
  • Enjoy!

Notes

Room temperature ingredients are key for better texture. Don't overmix the batter to avoid dense cupcakes.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 25g
Keyword Baking, Cupcakes, Dessert Recipe, Lemon, Raspberry
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