Home Recipes Categories About
Home Recipes Categories About


Raspberry Lemon Heaven Cupcakes

Soft and fluffy lemon cupcakes filled with raspberry jam and topped with a creamy lemon-raspberry buttercream frosting for a perfect balance of tart and sweet.

Print Recipe Pin Recipe Send Recipe Jump To Recipe
Raspberry Lemon Heaven Cupcakes - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Raspberry Lemon Heaven Cupcakes - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use room temperature ingredients for the best texture.
Strain the raspberry puree to remove seeds for a smooth buttercream.
For extra lemon flavor, add a teaspoon of lemon extract to the batter.
Let the cupcakes cool completely before frosting to prevent melting.
Raspberry Lemon Heaven Cupcakes - tertiary view

Raspberry Lemon Heaven Cupcakes

Soft and fluffy lemon cupcakes filled with raspberry jam and topped with a creamy lemon-raspberry buttercream frosting for a perfect balance of tart and sweet.

Italian Cream Stuffed Cannoncini
Prep Time
20 Minutes
Cook Time
18 Minutes
Total Time
38 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 cupcakes
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
1 1/2 cups all-purpose flour
02
1 teaspoon baking powder
03
1/2 teaspoon baking soda
04
1/4 teaspoon salt
05
1/2 cup unsalted butter, softened
06
3/4 cup granulated sugar
07
2 large eggs
08
1 teaspoon vanilla extract
09
Zest of 1 large lemon
10
2 tablespoons fresh lemon juice
11
1/2 cup buttermilk
12
1/4 cup raspberry jam (for filling)
13
1/2 cup fresh raspberries (for garnish)
14
1 1/2 cups powdered sugar
15
1/2 cup unsalted butter, softened (for frosting)
16
2 tablespoons fresh raspberry puree (strained)
17
2 tablespoons fresh lemon juice (for frosting)
18
1/2 teaspoon vanilla extract
19
Pinch of salt

Instructions

01
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02
In a bowl, whisk together flour, baking powder, baking soda, and salt.
03
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04
Mix in vanilla, lemon zest, and lemon juice. Alternate adding the flour mixture and buttermilk, beginning and ending with flour, mixing until just combined.
05
Fill each cupcake liner about 3/4 full with batter. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
06
Use a small knife or piping tip to cut out a small hole in the center of each cupcake. Fill with raspberry jam and replace the top.
07
For the frosting, beat butter until smooth. Add powdered sugar, raspberry puree, lemon juice, vanilla, and a pinch of salt. Beat until fluffy.
08
Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh raspberries and a sprinkle of lemon zest.