Raspberry Lemon Heaven Cupcakes
Ingredients:
Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1/4 cup sour cream
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp lemon zest
1/2 cup fresh raspberries (lightly dusted in flour)
Lemon Cream Filling:
1/2 cup lemon curd
1/4 cup mascarpone cheese
1/4 cup whipped cream
Frosting:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Topping:
Extra raspberries
Lemon zest strips
Edible gold pearls (optional)
Directions:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well. Mix in vanilla, lemon zest, sour cream, and milk.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the wet mixture and mix until smooth.
Gently fold in raspberries. Fill cupcake liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Combine lemon curd, mascarpone, and whipped cream for the filling. Cut a small hole in the center of each cupcake and spoon in filling.
Whip cream with powdered sugar and vanilla until stiff peaks form. Pipe onto each cupcake.
Garnish with a raspberry, lemon zest curl, and gold pearls. Chill slightly before serving.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 280 kcal | Servings: 12 cupcakes
Tips:
Dusting raspberries with flour keeps them from sinking in the batter.
Use cold whipped cream for faster frosting peaks.
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