Name: Raspberry Lemon Cream-Filled Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
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; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 8 ounces cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice

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

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, cream together the butter and sugar until light and fluffy.

Step 4: Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

Step 5: 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.

Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: 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.

Step 10: 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.

Step 11: 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.

Tips & Variations

Use frozen raspberries if fresh are not available; just thaw completely before cooking the filling.

For extra lemon flavor, add a bit more lemon zest to the batter or frosting.

To make the cupcakes dairy-free, substitute butter and cream cheese with plant-based alternatives and use a non-dairy milk with lemon juice instead of buttermilk.

Chill the frosting slightly before spreading if it feels too soft for easy piping.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Just thaw them completely and drain any excess liquid before cooking the filling to avoid making it too watery.

How do I remove the center of the cupcake without ruining it?

Use a small knife or a cupcake corer to gently remove a cone-shaped piece from the center. Twist carefully to avoid breaking the cupcake sides, creating a neat cavity for the filling.