Lemon Raspberry Heavenly Treats (Print-Friendly Version)
# What You'll Need:
→ Cupcake Batter
01 -
Zest from 1 lemon
02 -
½ tsp of salt
03 -
2 large eggs
04 -
1 tsp baking powder
05 -
1 ½ cups plain flour
06 -
½ cup soft, unsalted butter
07 -
¼ tsp baking soda
08 -
¾ cup white sugar
09 -
½ cup buttermilk
10 -
1 tsp vanilla
→ Filling
11 -
½ cup tangy lemon curd
12 -
½ cup raspberry preserves or jam
→ Frosting
13 -
1 tsp pure vanilla
14 -
Fresh raspberries, for topping
15 -
2–3 tbsp heavy cream or milk
16 -
1 cup unsalted butter, softened
17 -
4 cups powdered sugar
# Step-by-Step Directions:
01 -
Set your oven to 350°F (175°C) and line a muffin pan with paper liners.
02 -
Grab a medium bowl, toss in the flour, baking soda, baking powder, and salt, then give it a whisk. Put it aside for now.
03 -
In a big bowl, beat the soft butter with sugar for about 2-3 minutes until it’s nice and fluffy. Add the eggs one at a time, then mix in the vanilla and lemon zest.
04 -
Add the dry mixture to the wet stuff in turns, swapping with buttermilk. Start and end with the dry mix. Stir until it’s just all together.
05 -
Scoop the batter into the prepared liners so they’re about 2/3 full.
06 -
Pop the tray in the oven and bake for 18-20 minutes. Use a toothpick to check—they’re done when it comes out clean. Cool completely on a rack after removing them.
07 -
Once the cupcakes cool, dig out a little from the middle with a knife or cupcake corer. Fill each hole with a mix of raspberry jam and lemon curd before popping the tops back on.
08 -
Beat the butter until creamy, then slowly add the powdered sugar. Toss in the vanilla and gradually mix in cream until it’s nice and spreadable. Whip until fluffy.
09 -
Spread or pipe frosting over each cupcake, then place a fresh raspberry right on top.
# Helpful Notes:
01 -
Keep frosted cupcakes chilled in a sealed container for up to 4 days.
02 -
You can freeze unfrosted cupcakes and save them for 2 months.
03 -
Dust with powdered sugar or drizzle raspberry sauce for a fancy touch.
04 -
For a twist, swap out the lemon for lime curd or the raspberry jam for strawberry.