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Lemon Raspberry Cupcakes with Lemon Curd

Delicious Lemon Raspberry Cupcakes with Zesty Lemon Curd

These delightful Lemon Raspberry Cupcakes with Lemon Curd combine zesty lemon and juicy raspberry flavors for a show-stopping dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups cake flour Substitute with all-purpose flour for a denser cupcake.
  • 1 tablespoon lemon zest Freshly grated for best taste.
  • ½ cup vegetable oil Can substitute with melted coconut oil or applesauce.
  • 1 teaspoon lemon extract Use more lemon zest if unavailable.
  • 1 cup granulated sugar
  • ½ cup unsalted butter Can replace with vegan butter for dairy-free option.
  • 2 whole eggs Can use flax eggs as vegan alternative.
  • 1 cup whole milk Can be substituted with almond milk for dairy-free.
  • 1 cup lemon curd Homemade preferred but store-bought is viable.
Frosting Ingredients
  • ½ cup freeze-dried raspberries Can use fresh raspberries or omit if unavailable.
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract Can be replaced with almond extract for a different flavor.
  • a pinch fine sea salt Table salt can be used in a pinch.

Equipment

  • Muffin pan
  • Mixing bowls
  • Electric Mixer
  • Piping Bag
  • Food Processor

Method
 

Cupcake Instructions
  1. Preheat your oven to 350ºF (175ºC) and line a 12-cup muffin pan with paper liners.
  2. 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.
  3. 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.
  4. Add 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of lemon extract. Beat until smooth, about 2 minutes.
  5. Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of whole milk. Mix on low speed until just combined.
  6. Fill each cupcake liner about ⅔ full with batter. Bake for 16-18 minutes until lightly golden and a toothpick comes out clean.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. 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.
  9. Once cool, remove the center of each cupcake and fill with lemon curd using a piping bag.
  10. Frost the tops of each cupcake with raspberry buttercream. Garnish with fresh raspberries or edible flowers.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure to rub lemon zest into the sugar for enhanced flavor. Avoid overmixing the batter for light and fluffy cupcakes. Rotate the pan halfway through baking for even results.

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