Introduction to Moist Lemon Cupcakes Raspberry Filling
Have you ever craved a delightful dessert that feels like a warm hug? These Moist Lemon Cupcakes Raspberry Filling are just that! As a busy mom myself, I know how important it is to find recipes that are quick yet impressive. This cupcake recipe brings the zing of fresh lemons and sweet raspberries together in a way that wows guests and perks up your family gatherings. Perfect for birthday parties or just because, these treats are easy to whip up and make every occasion more special, even on the busiest of days!
Why You’ll Love This Moist Lemon Cupcakes Raspberry Filling
These Moist Lemon Cupcakes Raspberry Filling are a true delight for busy folks like us. They come together in just under an hour, making them a perfect last-minute treat. With their vibrant lemon flavor and luscious raspberry filling, they bring a burst of joy to every bite. Plus, their beautiful presentation will impress your guests, turning an ordinary day into a celebration. It’s the perfect balance of speed, taste, and charm!
Ingredients for Moist Lemon Cupcakes Raspberry Filling
Gathering all the right ingredients is vital for creating these Moist Lemon Cupcakes Raspberry Filling. They’re not only simple but also allow for a bit of creativity! Here’s what you’ll need:
- Granulated Sugar: Adds sweetness and helps create that moist texture.
- Lemon Zest: Provides the uplifting fresh lemon flavor that makes these cupcakes special. Always choose vibrant, fragrant lemons.
- Cake Flour: Ensures our cupcakes are light and fluffy. You can substitute with all-purpose flour, but the texture might be a bit denser.
- Pistachios: Add a delightful crunch and nutty flavor. For nut-free options, consider sunflower seeds or omitting them entirely.
- Baking Powder: This ensures our cupcakes rise beautifully; fresh baking powder makes all the difference.
- Fine Sea Salt: A pinch is essential to enhance the sweetness and balance flavors.
- Unsalted Butter: Room-temperature butter contributes richness and helps with the batter’s texture.
- Sour Cream: Keeps the cupcakes moist and adds a tangy flavor. Greek yogurt is a great substitute if you’re out.
- Whole Milk: This helps blend the batter into a smooth mixture. You can use any milk, but whole milk gives the best results.
- Vegetable Oil: Adds moisture—can swap for melted coconut oil too.
- Large Egg: Acts as a binder and adds richness; room-temperature eggs emulsify better.
- Fresh Lemon Juice: Brightens the flavor profile of your cupcakes—don’t skip this!
- Vanilla Extract: Just a dash elevates the overall taste. Pure vanilla extract is the best choice.
- Fresh or Frozen Raspberries: The star of our filling! Use whichever you have on hand—fresh is fabulous, but frozen works just as well.
- Granulated Sugar (Filling): This sweetens the raspberry filling; you can adjust based on your sweetness preference.
- Cornstarch: Used to thicken the filling—helps keep that gorgeous raspberry flavor intact.
- Water: A little bit helps dissolve cornstarch for a smooth filling.
- Unsalted Butter (Buttercream): This is the backbone of your creamy frosting—room temperature is key for whip-ability.
- Powdered Sugar: Sweetens the buttercream and gives it that luscious texture.
- Heavy Cream: This adds richness and helps achieve a silky frosting—half-and-half can be a lighter alternative.
- Chopped Pistachios and Fresh Raspberries: For decoration—a pop of color and flavor!
Exact measurements for these ingredients are at the bottom of the article, ready for printing!
How to Make Moist Lemon Cupcakes Raspberry Filling
Prepare the Cupcake Base
Let’s dive right into creating the base for our Moist Lemon Cupcakes Raspberry Filling! Start by lining a 12-cup muffin tin with cupcake liners. This keeps things tidy and adds a pop of color. Preheat your oven to 350°F (180°C) so it’s hot and ready when we need it.
Next, in a mixing bowl, combine the granulated sugar and lemon zest. Rub them together until it looks like wet sand. This releases all that fragrant lemon oil, bringing joy to your batter! In a separate bowl, whisk together cake flour, pistachios, baking powder, and a pinch of sea salt.
Add your room-temperature butter to the dry mix and mix on low speed. Aim for a crumbly texture. In another bowl, combine sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice. Pour this wet mixture into the dry ingredients. Mix until just combined to keep those cupcakes fluffy!
Bake the Cupcakes
Now it’s time to bake our delicious creations! Divide the batter evenly among the cupcake liners, filling each about three-quarters full. This allows room for rising.
Pop them into your preheated oven for about 15–20 minutes. You’ll know they’re ready when a toothpick comes out with a few moist crumbs clinging to it. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. The scent that fills your kitchen is just heavenly!
Make the Raspberry Filling
Now for the star of the show: the raspberry filling! In a medium saucepan, combine fresh or frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat, mashing and stirring until everything is bubbling and beautifully red. This usually takes about 10–12 minutes, and the smell is tantalizing!
Once bubbling, whisk the cornstarch with water in a small bowl, then stir it into the raspberry mixture. Cook for an additional minute or two until it thickens up nicely. Be patient—this filling is worth it! Allow the filling to cool completely while you prepare the buttercream.
Prepare the Lemon Buttercream Frosting
Let’s make that creamy lemon buttercream! In a stand mixer, beat room-temperature unsalted butter until it’s smooth and fluffy. Gradually add in the powdered sugar, mixing until it’s fully incorporated.
Next, pour in heavy cream, lemon juice, and lemon zest. Crank up the mixer to high speed and beat for about 2–3 minutes, until the frosting is light and airy. It should be so fluffy that you can almost see it dance in the bowl! If it seems too thick, add a splash more cream for that perfect consistency.
Assemble the Cupcakes
Now it’s time for the fun part—assembly! Start by coring the center of each cooled cupcake using a small knife or a cupcake corer. Take care not to cut all the way through; you just want a small cavity.
Spoon in a generous amount of the raspberry filling into each cupcake, then pipe lemon buttercream around the filling. Add a little more raspberry filling on top, and voilà! For an extra touch, garnish with chopped pistachios and fresh raspberries. These cupcakes are not just a treat; they’re a showstopper!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t overmix! Stir just until combined to keep your cupcakes light and fluffy.
- Make your raspberry filling a day ahead and store it in the fridge. This layers in the flavor!
- Experiment with decorating—get creative with toppings to make them even more eye-catching!
- Use a toothpick to check for doneness; a few crumbs indicate perfection.
Equipment Needed
- Muffin Tin: A standard 12-cup muffin tin is ideal; silicone molds work too.
- Mixing Bowls: Use a set of mixing bowls in various sizes; a large one is key.
- Stand Mixer: Great for making buttercream; a handheld mixer also does the job.
- Cupcake Liners: Choose colorful ones to brighten up your presentation!
- Toothpick: Essential for checking if the cupcakes are baked to perfection.
Variations to Moist Lemon Cupcakes Raspberry Filling
- Berry Bliss: Swap raspberries for blueberries or strawberries for a fresh twist. Each berry brings its own flavor profile!
- Lemon-Lime Fusion: Mix in some lime juice and zest alongside lemon for a zesty kick that’s equally refreshing.
- Gluten-Free Option: Substitute cake flour with a 1:1 gluten-free blend for those avoiding gluten without compromising taste.
- Vegan Delight: Replace butter with coconut oil, use a flax egg, and almond milk for a delightful vegan version!
- Chocolate Drizzle: Top the finished cupcakes with a drizzle of melted dark chocolate for an indulgent touch.
- Nutty Variants: Add ground almonds or walnuts to the batter for nut lovers; just ensure no allergies!
Serving Suggestions
- Pair with Tea: Serve alongside a pot of fragrant herbal tea for a delightful afternoon treat.
- Fresh Fruit Salad: A light and refreshing fruit medley complements the lemon cupcakes beautifully.
- Beautiful Presentation: Arrange cupcakes on a decorative platter, garnishing with mint leaves for a pop of color.
- Birthday Celebrations: Add candles for birthdays and celebrations, turning these cupcakes into a dessert centerpiece.
- Perfect for Picnics: Pack these cupcakes for outdoor gatherings, they’re easy to transport and always a hit!
FAQs about Moist Lemon Cupcakes Raspberry Filling
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work wonderfully in this Moist Lemon Cupcakes Raspberry Filling. Just toss them into your saucepan without thawing, and they’ll cook up beautifully.
How can I store leftover cupcakes?
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. Just make sure to separate layers with parchment paper to avoid sticking!
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and keep them stored in an airtight container. Prepare the raspberry filling and lemon buttercream on the same day or the day before. Assemble just before serving for the best flavor!
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute. It provides the same moisture and tangy flavor, making your cupcakes equally delightful!
Can I decorate these cupcakes differently?
Of course! You can use different toppings, such as sprinkles, edible flowers, or a lemon glaze. Customize them to match your occasion or personal taste!
Final Thoughts
Baking these Moist Lemon Cupcakes Raspberry Filling isn’t just about making a treat; it’s about creating moments of joy in your home. Each cupcake is a little packet of sunshine, brightening even the most hectic days. As you bite into the soft cake, bursting with sweet raspberry goodness and silky lemon buttercream, you’ll find satisfaction in every crumb. Whether it’s a birthday celebration or a quiet afternoon snack, these cupcakes are sure to bring smiles all around. Trust me, once you share these delightful bites, they’ll earn a special place in your heart and kitchen!
Print
Moist Lemon Cupcakes Raspberry Filling
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously moist lemon cupcakes filled with homemade raspberry jam and topped with creamy lemon buttercream.
Ingredients
- 150 g granulated sugar
- 1 tablespoon finely grated lemon zest, packed
- 180 g cake flour
- 45 g finely chopped pistachios
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 85 g unsalted butter, cubed and at room temperature
- 120 g sour cream, at room temperature
- 120 ml whole milk, at room temperature
- 80 ml vegetable oil
- 1 large egg, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 360 g fresh or frozen raspberries
- 50 g granulated sugar (for filling)
- 2 teaspoons freshly squeezed lemon juice (for filling)
- 12 g cornstarch
- 15 ml water
- 340 g unsalted butter (for buttercream)
- 240 g powdered sugar
- 45 ml heavy cream
- 1 tablespoon freshly squeezed lemon juice (for buttercream)
- 2 teaspoons finely grated lemon zest (for buttercream)
- Chopped pistachios (for decoration)
- Fresh raspberries (for decoration)
Instructions
- Line a 12-cup muffin tin with cupcake liners and preheat the oven to 180°C.
- Combine lemon zest with granulated sugar and rub together until the mixture resembles moist sand.
- In a mixer bowl, whisk together cake flour, lemon-infused sugar, chopped pistachios, baking powder, and sea salt.
- Add cubed butter to the dry ingredients and mix on low speed for 3 minutes until the mixture is coarse.
- In a separate bowl, whisk together sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice.
- Pour wet mixture into the dry ingredients, mixing briefly. Scrape down the bowl and continue mixing until just combined.
- Divide batter among liners, filling each about three-quarters full. Bake for 15–20 minutes, or until a toothpick comes out with a few moist crumbs. Cool the pan on a wire rack for 5 minutes, then transfer cupcakes to a rack to cool completely.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat, mashing and stirring until bubbling and bright red, about 10–12 minutes. Whisk cornstarch with water, stir into raspberry mixture, and cook an additional 1–2 minutes until thickened. Cool completely.
- In a stand mixer, cream butter until smooth. Add powdered sugar and mix until incorporated. Add heavy cream, lemon juice, and lemon zest, then beat on high speed for 2–3 minutes until light and fluffy.
- Core the centre of each cooled cupcake. Spoon raspberry filling into the cavity. Pipe buttercream around the filled centre, and top with additional raspberry filling.
- Garnish with chopped pistachios and fresh raspberries.
Notes
- Using room temperature ingredients will ensure a better batter consistency.
- Be careful not to overmix the batter to maintain cupcake texture.
- The raspberry filling can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
