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Moist Lemon Cupcakes with Raspberry Filling

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Delightful lemon cupcakes with a tangy raspberry filling, perfect for any occasion.

Ingredients

Scale
  • 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 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 (for filling)
  • 2 teaspoons fresh lemon juice (for filling)
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 1/2 cups unsalted butter (room temperature, for frosting)
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice (for frosting)
  • 2 teaspoons lemon zest (for frosting)
  • Chopped pistachios (for decorating)
  • Fresh raspberries (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a cupcake tin with liners.
  2. Mix the cake flour, baking powder, salt, and chopped pistachios in a medium bowl.
  3. Cream the room-temperature butter and granulated sugar until light and fluffy.
  4. Add the egg, sour cream, vegetable oil, milk, lemon juice, and vanilla extract, beating until well combined.
  5. Combine the dry mixture gradually with the wet ingredients until just mixed.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 15-18 minutes or until a toothpick comes out clean.
  8. Make the raspberry filling by cooking raspberries, sugar, lemon juice, cornstarch, and water over medium heat until thickened.
  9. Prepare the lemon frosting by beating room-temperature butter and gradually adding powdered sugar, heavy cream, lemon juice, and zest until fluffy.
  10. Fill each cooled cupcake with raspberry filling and top with lemon frosting.
  11. Finish with chopped pistachios and fresh raspberries.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: lemon cupcakes, raspberry filling, dessert, baking, sweet treats

Find it online: https://ivoryapron.com/moist-lemon-cupcakes-raspberry-filling/