Description
These Raspberry Lemon Cream-Filled Cupcakes combine a moist lemon-infused cake with a luscious raspberry filling and a smooth cream cheese frosting. Perfectly balanced with fresh citrus zest and juicy raspberries, this delightful treat is ideal for any celebration or sweet craving.
Ingredients
Scale
Cake
- 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
Raspberry Filling
- 1 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure the cupcakes bake evenly and are easy to remove.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in eggs one at a time, then stir in vanilla extract and fresh lemon zest to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture into the butter mixture, alternating with buttermilk and lemon juice. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rise.
- Bake Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating the cupcakes are fully baked.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare Raspberry Filling: In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook for 5-7 minutes, stirring frequently until the mixture thickens to a jam-like consistency.
- Make Frosting: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar while mixing, then stir in vanilla extract and lemon juice for a tangy, sweet frosting.
- Fill and Frost Cupcakes: Once cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from each cupcake’s center. Fill each with the raspberry filling, then generously top with the cream cheese frosting.
Notes
- For a smoother filling, you can strain the raspberry mixture to remove seeds before filling the cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh.
- Allow cupcakes to come to room temperature before serving for the best flavor and texture.
- Frozen raspberries can be used if fresh are not available; just thaw and drain excess juice before preparing the filling.
- Use fresh lemon zest and juice for vibrant lemon flavor; bottled lemon juice may alter the taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry lemon cupcakes, cream cheese frosting, filled cupcakes, lemon dessert, raspberry filling, homemade cupcakes
