Go Back

Zesty Lemon Raspberry Heaven Cupcakes

Delightful cupcakes featuring a tangy lemon flavor combined with sweet raspberry jam and creamy lemon curd for a refreshing treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour Spoon and level for accuracy.
  • 1 cup granulated sugar Adds sweetness.
  • 0.5 cups unsalted butter, softened Use room temperature butter.
  • 2 large eggs Bring to room temperature.
  • 0.5 cups milk Can use almond milk as a substitute.
  • 2 teaspoons baking powder Leavening agent.
  • 0.25 teaspoon salt
  • 1 zest lemon Fresh is best.
  • 0.25 cups lemon juice Use fresh lemon juice.
Filling and Topping
  • 0.5 cups raspberry jam Look for high-quality jam.
  • 0.5 cups lemon curd High-quality for best flavor.
  • 1 cup heavy cream Labeled as 'whipping cream'.
  • 2 cups powdered sugar For the frosting.
  • to taste Fresh raspberries For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, beat sugar and softened butter together until light and fluffy.
  3. Add eggs, milk, lemon zest, and lemon juice to the mixture and mix well.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
Baking
  1. Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes.
  2. Allow cupcakes to cool before transferring them to a wire rack.
Filling and Frosting
  1. Cut a small hole in the center of each cooled cupcake.
  2. Fill each cupcake with raspberry jam and lemon curd.
  3. Whip the heavy cream with powdered sugar until stiff peaks form.
  4. Frost the cupcakes and garnish with fresh raspberries.

Notes

Store in an airtight container in the fridge for up to five days, or freeze individually wrapped for up to three months. Let thaw in the fridge overnight.