Moist Lemon Cupcakes with Raspberry Filling Recipe
These Moist Lemon Cupcakes with Raspberry Filling are a delightful treat combining tangy lemon zest, a tender crumb, and a luscious raspberry compote core. Topped with a creamy lemon buttercream and garnished with chopped pistachios and fresh raspberries, these cupcakes are perfect for any special occasion or a fresh summer dessert.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 47 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcake Batter
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (packed)
- 1 1/2 cups cake flour
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cubed and 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
Raspberry Filling
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
Lemon Buttercream
- 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
For Decoration
- Chopped pistachios
- Fresh raspberries
Instructions
- Prepare the pan and oven: Line a 12-cup cupcake pan with liners and preheat your oven to 350°F (180°C).
- Infuse sugar with lemon zest: Rub the lemon zest into the granulated sugar until it resembles wet sand, releasing the lemon oils and aroma.
- Combine dry ingredients: In a stand mixer bowl, whisk together the cake flour, lemon sugar, chopped pistachios, baking powder, and fine sea salt. Add the cubed butter and mix on low speed for about 3 minutes until the mixture looks like coarse sand.
- Mix wet ingredients: In a separate bowl, whisk together sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice until smooth and well incorporated.
- Combine wet and dry mixtures: Add the wet ingredients to the dry ingredients and mix briefly for a few seconds, scraping down the bowl, then mix until just combined. Avoid overmixing to keep cupcakes tender. Spoon the batter into cupcake liners, filling each about 3/4 full.
- Bake the cupcakes: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 5 minutes, then transfer cupcakes to the wire rack to cool completely.
- Prepare the raspberry filling: In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Mash occasionally and cook until the mixture is bright red and bubbly, about 10-12 minutes. Whisk together cornstarch and water, then stir into the raspberry mixture. Cook for another 1-2 minutes until thickened. Remove from heat and let cool.
- Make lemon buttercream: Using a mixer, cream the unsalted butter until smooth. Gradually add powdered sugar and mix well. Add heavy cream, fresh lemon juice, and lemon zest, then continue beating for 2-3 minutes until light and fluffy.
- Assemble the cupcakes: Using a coring tool or small knife, carefully remove the center of each cooled cupcake to create a cavity. Fill the hole with raspberry filling and pipe lemon buttercream around the cavity. Add a little more raspberry filling on top of the frosting. Garnish cupcakes with chopped pistachios and fresh raspberries for an elegant finish.
Notes
- Use cake flour for a light and tender crumb; measure by spooning into the cup and leveling off for accuracy.
- Room temperature ingredients ensure proper mixing and smooth texture.
- To core cupcakes easily and avoid crumbling, keep them in the pan during the coring process.
- A piping bag fitted with a large round tip works best for decorating with the buttercream.
- Fresh or frozen raspberries can be used; if using frozen, thaw before cooking.
