As the tempting scent of lemon wafts through my kitchen, I can almost feel the warmth of springtime wrapping around me. Today, I’m excited to share my take on the delightful Lemon Raspberry Cupcakes with Lemon Curd, a sweet treat that brilliantly marries zesty lemon and juicy raspberry flavors. These fluffy cupcakes are not just quick to whip up; they’re also the kind of show-stopping dessert that will have your friends asking for seconds at any gathering. With a lively lemon curd surprise hiding inside and a dreamy raspberry frosting on top, they’re a hit for brunches, shower celebrations, or simply as a sweet pick-me-up. Are you ready to bake some sunshine?
Why Are These Cupcakes So Irresistible?
Fluffy Texture: Each cupcake is a cloud-like bite of happiness, thanks to the perfect mix of cake flour and airy folding techniques.
Zesty Flavor: The bright lemon curd filling brings a burst of sunshine, while the raspberry frosting adds a sweet-tart twist that tantalizes the taste buds.
Versatile Treat: Perfect for any occasion from brunch to bridal showers, these cupcakes are guaranteed to impress your guests.
Quick & Easy: With straightforward steps and ingredients, you’ll have delicious treats ready in no time—almost as fast as you can say “homemade!”
Fresh Appeal: Garnished with real raspberries and edible flowers, they not only taste amazing but also look stunning on any dessert table.
Whether you’re just looking for a sweet escape or planning for a gathering, these Lemon Raspberry Cupcakes with Lemon Curd will make your taste buds dance! Pair them with some delightful Cider Pumpkin Waffles for a truly festive brunch spread.
Lemon Raspberry Cupcake Ingredients
For the Cupcakes
- Cake Flour – Provides a soft and tender texture; substitute with all-purpose flour for a denser cupcake.
- Lemon Zest – Adds vibrant lemon flavor; use freshly grated for the best taste, avoiding the bitter white pith.
- Vegetable Oil – Increases moisture in the cake; can be substituted with melted coconut oil or applesauce for a lighter option.
- Lemon Extract – Enhances the lemon taste in the batter; use more lemon zest if unavailable.
- Granulated Sugar – Sweetens the cupcakes and helps create a light texture; no significant substitutions.
- Unsalted Butter – Adds richness; can be replaced with vegan butter for a dairy-free option.
- Eggs (Whole and Yolk) – Provide structure and moisture; can use flax eggs as a vegan alternative.
- Whole Milk – Adds moisture; can be replaced with almond milk for a dairy-free version.
- Lemon Curd – Provides a tart filling; homemade preferred but store-bought is viable.
For the Frosting
- Freeze-Dried Raspberries – Infuses natural fruit flavor into the frosting; if unavailable, use fresh raspberries or omit.
- Confectioners’ Sugar – Sweetens and thickens the frosting; no significant substitutions.
- Vanilla Extract – Adds depth to flavor; can be replaced with almond extract for a different nuance.
- Fine Sea Salt – Enhances overall flavor; not substitutable but use table salt in a pinch.
These delightful Lemon Raspberry Cupcakes with Lemon Curd will surely make a splash at any gathering!
Step‑by‑Step Instructions for Lemon Raspberry Cupcakes with Lemon Curd
Step 1: Preheat the Oven
Begin by preheating your oven to 350ºF (175ºC) and lining a 12-cup muffin pan with paper liners. This ensures your Lemon Raspberry Cupcakes bake evenly and don’t stick. While the oven is warming, gather all your ingredients and have your mixing bowls ready for a smoother baking experience.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of fine sea salt until well-blended. This step aerates the flour mixture, providing a light texture to your cupcakes. Set the bowl aside to allow the dry ingredients to mingle before incorporation.
Step 3: Cream Sugar and Butter
In a large bowl, combine 1 cup of granulated sugar with the zest of one lemon. Rub the zest into the sugar to release its oils, intensifying the lemon flavor. Then, add ½ cup of softened unsalted butter and cream together using an electric mixer on medium speed until the mixture is fluffy and pale, about 3 minutes.
Step 4: Add Wet Ingredients
To the creamed sugar and butter, add 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of lemon extract. Beat on medium speed until smooth and well incorporated, about 2 minutes. The mixture should be creamy and slightly lighter in color, ready to enhance the flavor of your Lemon Raspberry Cupcakes.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients, alternating with 1 cup of whole milk. Start and end with the dry mixture, mixing on low speed until just combined and no dry flour is visible. Be careful not to overmix; this will keep your cupcakes light and airy.
Step 6: Bake the Cupcakes
Using a scoop or spoon, fill each cupcake liner about ⅔ full with batter. Place the muffin pan on the center rack of the preheated oven and bake for 16-18 minutes. The cupcakes are done when they are lightly golden and a toothpick inserted into the center comes out clean.
Step 7: Cool the Cupcakes
Once baked, remove the muffin pan from the oven and allow it to cool in the pan for about 5 minutes. Then, gently transfer the cupcakes to a wire rack to cool completely. This cooling step is essential for the Lemon Raspberry Cupcakes to maintain their structure before frosting them.
Step 8: Prepare the Raspberry Frosting
While the cupcakes cool, prepare the frosting. In a food processor, grind ½ cup of freeze-dried raspberries into a fine powder. In a large bowl, whip together ½ cup of softened unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt until fluffy, then gradually mix in 2 cups of confectioners’ sugar and the raspberry powder, adding milk until you reach a creamy consistency.
Step 9: Fill Cupcakes with Lemon Curd
Once the cupcakes are completely cool, use an apple corer or a small knife to remove the center of each cupcake. Fill a piping bag with lemon curd and carefully squeeze it into the cavity of each cupcake, creating a delightful burst of flavor that complements the dessert beautifully.
Step 10: Frost the Cupcakes
Finally, generously frost the tops of each filled cupcake with your raspberry buttercream using an offset spatula or piping bag. Let your Lemon Raspberry Cupcakes shine with a garnish of fresh raspberries or edible flowers for that final touch before serving to your eager guests.
Storage Tips for Lemon Raspberry Cupcakes
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Room Temperature: If not filled with lemon curd, store cupcakes at room temperature for up to 4 days in a covered container to maintain freshness.
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Fridge: For filled and frosted lemon raspberry cupcakes, refrigerate them in an airtight container for up to 4 days. Allow them to sit at room temperature for 30 minutes prior to serving to enhance flavor.
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Freezer: These cupcakes freeze well! Wrap cooled, un-frosted lemon raspberry cupcakes tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before frosting.
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Reheating: If you prefer warm cupcakes, gently reheat them in the microwave for about 10-15 seconds. This brings back their freshly baked flavor, especially for lemon raspberry cupcakes!
Lemon Raspberry Cupcakes with Lemon Curd: Variations & Substitutions
Feel free to let your imagination run wild and tailor these delightful cupcakes to your taste buds!
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Lime Curd: Swap out lemon curd for lime curd for a tropical twist that dances on your tongue. The zesty lime adds a refreshing citrus zing that’s perfect for summer gatherings.
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Coconut Milk: Replace whole milk with coconut milk for a rich, creamy texture and a subtle tropical flavor. This variation will bring a delightful hint of the tropics, reminiscent of a vacation treat.
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Gluten-Free: Use gluten-free all-purpose flour instead of cake flour to accommodate gluten sensitivities. The cupcakes will still be fluffy and delicious, allowing everyone to join in on the fun.
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Vegan Option: For a completely plant-based treat, replace eggs with flax eggs and use plant-based butter. These adjustments will maintain the cupcakes’ light texture while ensuring they remain vegan-friendly.
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Cream Cheese Frosting: Mix things up by substituting part of the butter in the frosting with cream cheese for a tangy twist. This richer frosting stands up well to the bright flavors of lemon and raspberry, creating a luscious topping.
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Fresh Raspberries: Use fresh raspberries instead of freeze-dried ones in the frosting for a juicy and vibrant flavor. This will give your frosting a beautiful color and fresh fruitiness that’s simply irresistible!
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Spicy Kick: Add a pinch of cayenne pepper or a dash of chili powder to the frosting to introduce a playful kick. This unexpected heat contrasts beautifully with the sweetness, creating a unique flavor experience.
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Nutty Crunch: Incorporate chopped nuts like toasted almonds or pistachios into the batter or on top of the frosting for added texture and flavor. This nutty addition will lend a delightful crunch that complements the soft cupcake perfectly.
For more scrumptious ideas, try pairing your cupcakes with some heavenly Baked Brie Fig for a balanced spread or enjoy them alongside some tantalizing Lemon Chicken Deliciously for a delightful charcuterie-style meal! 🌼
What to Serve with Lemon Raspberry Cupcakes with Lemon Curd
Elevate your cupcake experience by creating a delightful spread that tantalizes the senses and complements each sugary bite.
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Fresh Fruit Salad: A mix of seasonal fruits brightens the palate, balancing the sweetness of the cupcakes with a refreshing, tangy pop.
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Sparkling Lemonade: The effervescence and citrus notes of sparkling lemonade pair perfectly, complementing the zesty flavors in the cupcakes.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a rich contrast, turning your dessert into a luscious experience with every bite.
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Herb-Infused Iced Tea: A herbal iced tea, such as mint or basil, brings a refreshing herbal essence that enhances the fruity notes in the cupcakes.
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Chocolate Ganache Tart: The richness of a dark chocolate tart harmonizes with the lemon and raspberry, creating a decadent flavor combination that pleases every sweet tooth.
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Coconut Macaroons: These chewy, sweet bites offer a contrasting texture while echoing the cupcake’s bright flavors with a hint of tropical flair.
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Lemon-Blueberry Scones: For a lovely brunch spread, these tender scones provide an additional citrus burst and a delightful crumb, making your table a feast for the senses.
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Limoncello Spritzers: These light, sparkling drinks add a festive touch, enhancing both the fruity tones of your cupcakes and the celebration of any gathering.
Make Ahead Options
These Lemon Raspberry Cupcakes with Lemon Curd are an excellent choice for meal prep, allowing you to enjoy a treat that’s just as delightful when made ahead. You can prepare the cupcake batter up to 24 hours in advance and store it in the refrigerator. For the best results, fill your cupcake liners and bake them fresh on the day you plan to serve. Additionally, you can make the lemon curd and raspberry frosting up to three days in advance; just keep them in airtight containers in the fridge to preserve their flavor and texture. When ready to serve, simply fill the cooled cupcakes with the lemon curd and frost with the raspberry buttercream. This way, you’ll impress your guests with minimal effort and maximum flavor!
Expert Tips for Lemon Raspberry Cupcakes
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Zest it Right: Rub lemon zest into sugar beforehand to intensify the citrus flavor beautifully; it’s a game-changer for these cupcakes.
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Mix with Care: Avoid overmixing once you add the flour; stop as soon as no dry flour shows. This ensures your Lemon Raspberry Cupcakes remain light and fluffy.
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Bake Evenly: For baked perfection, rotate the cupcake pan halfway through cooking; this guarantees an even rise and gorgeous golden tops.
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Coring Made Easy: Use an apple corer for a precise and clean filling process; it makes adding lemon curd less messy and more satisfying.
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Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature before starting; this simple step helps your cupcakes rise beautifully and maintain their tender texture.
Lemon Raspberry Cupcakes with Lemon Curd Recipe FAQs
How do I choose ripe lemons for this recipe?
Absolutely! Look for lemons that are firm and heavy for their size, as they have more juice. The skin should be bright yellow with minimal blemishes. Avoid lemons that have dark spots all over, as they may be overripe or damaged.
What’s the best way to store leftover cupcakes?
For sure! If the cupcakes are filled with lemon curd and frosted, you can store them in the refrigerator in an airtight container for up to 4 days. If they’re unfrosted and unfilled, they can sit at room temperature for the same duration, just keep them covered to retain moisture.
Can I freeze the Lemon Raspberry Cupcakes?
Yes, indeed! To freeze, wrap the cooled and unfrosted cupcakes individually in plastic wrap, then place them in a freezer-safe storage bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge, then frost as desired when they’re completely thawed.
What if my cupcakes sink in the middle after baking?
Oh no! Sinking cupcakes can happen if the batter is overmixed or if there’s too much leavening agent. For future batches, mix only until the flour is just combined, and make sure to measure your baking powder correctly. Also, remember to preheat the oven and bake until a toothpick comes out clean—it helps to ensure great rise!
Are these cupcakes safe for pets, particularly dogs?
Very good question! While lemon is safe in small amounts, the sugar content and butter in these cupcakes aren’t ideal for dogs. If you’re keen on making treats for your furry friends, consider baking them a dog-friendly version without sugar or lemon essence. Always check with your vet beforehand!
Delicious Lemon Raspberry Cupcakes with Zesty Lemon Curd
Ingredients
Equipment
Method
- Preheat your oven to 350ºF (175ºC) and line a 12-cup muffin pan with paper liners.
- In a medium mixing bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of fine sea salt until well-blended.
- In a large bowl, combine 1 cup of granulated sugar with the zest of one lemon. Add ½ cup of softened unsalted butter and cream until fluffy, about 3 minutes.
- Add 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of lemon extract. Beat until smooth, about 2 minutes.
- Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of whole milk. Mix on low speed until just combined.
- Fill each cupcake liner about ⅔ full with batter. Bake for 16-18 minutes until lightly golden and a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- In a food processor, grind ½ cup of freeze-dried raspberries into a fine powder. Beat together ½ cup of softened unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt until fluffy, then mix in 2 cups of confectioners' sugar and the raspberry powder.
- Once cool, remove the center of each cupcake and fill with lemon curd using a piping bag.
- Frost the tops of each cupcake with raspberry buttercream. Garnish with fresh raspberries or edible flowers.
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