Why Make This Recipe
Moist Lemon Cupcakes with Raspberry Filling are a delightful treat that balance tart lemon and sweet raspberry flavors. They are perfect for birthdays, parties, or even a simple afternoon snack. These cupcakes bring a burst of freshness with every bite, and the homemade raspberry filling takes them to the next level. If you love when desserts are both refreshing and indulgent, this recipe is for you!
How to Make Moist Lemon Cupcakes with Raspberry Filling
Ingredients:
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (packed)
- 1 1/2 cups cake flour (See notes below for measuring)
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Chopped pistachios (for decorating)
- Fresh raspberries (for decorating)
Directions:
- Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
- Rub the lemon zest into the sugar until it looks like wet sand.
- In a stand mixing bowl, whisk together the flour, lemon sugar, pistachios, baking powder, and salt. Mix in the butter on low speed for 3 minutes until it resembles coarse sand.
- In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.
- Mix the wet ingredients into the dry ingredients for a few seconds, then scrape down the bowl and continue mixing until just combined. Scoop the batter into the cupcake liners, filling each one roughly 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Let the pan cool on a wire rack for 5 minutes, then remove the cupcakes from the pan and let them continue cooling on the rack.
- Make the raspberry filling. Cook the raspberries, sugar, and lemon juice over medium heat, mashing occasionally, until the filling is bright red and bubbly, about 10-12 minutes. Then mix in the whisked cornstarch and water. Cook for 1-2 minutes longer until thickened.
- Make the buttercream. Cream the butter until smooth, then mix in the powdered sugar. Once combined, add the heavy cream, lemon juice, and lemon zest. Continue beating until light and fluffy, 2-3 minutes longer.
- Core the center of the cooled cupcakes and fill it with the raspberry compote. Pipe the lemon frosting around the core, then fill it with more raspberry filling. Garnish with chopped pistachios and fresh raspberries. Leave the cupcakes in the pan to core them. It’s easier to keep the cake intact, and you can remove them once cored. A piping bag with a large round tip is best used for the frosting!
How to Serve Moist Lemon Cupcakes with Raspberry Filling
Serve these cupcakes at room temperature. They look beautiful on a platter and make a great impression at gatherings. You can also enjoy them with a cup of tea or coffee for a lovely afternoon treat.
How to Store Moist Lemon Cupcakes with Raspberry Filling
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Just remember to let them come back to room temperature before serving.
Tips to Make Moist Lemon Cupcakes with Raspberry Filling
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; stop as soon as you see no dry flour.
- Use fresh lemons for the best flavor.
- If you can’t find pistachios, you can leave them out or substitute with almonds.
Variation
You can substitute the raspberry filling with other fruits like strawberries or blueberries. This recipe is quite flexible, so feel free to experiment with different flavors!
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container.
Can I freeze these cupcakes?
Yes, you can freeze the baked and cooled cupcakes without frosting. Wrap them well and store for up to three months.
What can I use instead of cake flour?
If you don’t have cake flour, you can make your own by substituting 1 cup of all-purpose flour with 2 tablespoons removed, then adding 2 tablespoons of cornstarch.