Lemon Raspberry Cupcakes with Lemon Curd for Sweet Spring Bliss

Delight in these Lemon Raspberry Cupcakes with Lemon Curd, featuring a zesty lemon interior and creamy raspberry buttercream, perfect for spring celebrations.

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Prep Time 20

Cook Time 18

Cooling Time 30

Total Time 1 8

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcake Batter

2 cups Cake Flour Creates a soft and tender cupcake.
1 tablespoon Lemon Zest Adds a fresh lemon flavor; use freshly grated zest for best results.
1/2 cup Vegetable Oil Provides moisture to the batter, ensuring a moist texture.
1 teaspoon Lemon Extract Concentrated lemon flavor; alternative: can use lemon juice but adjust liquid amounts.
1 cup Granulated Sugar Sweetness and structure; rub with lemon zest to release oil enhancing flavor.
2 teaspoons Baking Powder Helps the cupcakes rise; ensure it's fresh for best results.
1/2 teaspoon Fine Sea Salt Balances the sweetness; do not omit for best flavor.
1/2 cup Unsalted Butter Adds richness; must be at room temperature for proper creaming.
3 Large Eggs Bind and add moisture; both egg and yolk should be at room temperature.
1 cup Whole Milk Ensures a tender crumb; must be whole for the best flavor.

For the Filling

1 cup Lemon Curd Provides a zesty filling; can use homemade or store-bought.

For the Raspberry Frosting

1/2 cup Freeze-Dried Raspberries Used for natural raspberry flavor in frosting; can substitute with fresh raspberries but reduce liquid in frosting.
2 cups Confectioners' Sugar Sweetens and stabilizes the frosting; sift for a smooth texture.

For Garnishing

1 cup Fresh Raspberries and Flowers For garnish; optional but adds a beautiful touch.

Equipment

Oven
Cupcake pan
mixing bowls
Whisk
Piping Bag
food processor

Method

Step-by-Step Instructions

Step 1: Prepare Oven and Liners: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Step 2: Make Batter: Whisk together flour, baking powder, and salt. Cream sugar and lemon zest, then add butter, eggs, oil, and extract. Alternate adding flour and milk.
Step 3: Bake Cupcakes: Fill liners 2/3 full and bake for 16-18 minutes. Cool completely.
Step 4: Make Frosting: Grind raspberries into a powder, beat butter, sift in sugar and raspberry powder, add milk until fluffy.
Step 5: Fill Cupcakes: Core cupcakes and fill with lemon curd using a piping bag.
Step 6: Frost Cupcakes: Pipe frosting into a swirl on each cupcake.
Step 7: Garnish and Serve: Garnish with fresh raspberries and edible flowers for presentation.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for best flavor and ensure all ingredients are at room temperature for even mixing.

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