Better Than Bakery Lemon Raspberry Cupcakes 🍋🍇
Ingredients
For the Lemon Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
For the Raspberry Filling:
1 cup (120g) fresh or frozen raspberries
¼ cup (50g) granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 ½ cups (300g) powdered sugar
1 tsp vanilla extract
For Garnish:
Fresh raspberries
Chopped pistachios
Lemon zest (optional)
Instructions
Making the Cupcakes:
Preheat Oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk Dry Ingredients – In a bowl, mix flour, baking powder, and salt.
Cream Butter & Sugar – In a separate bowl, beat butter and sugar until light and fluffy.
Add Eggs & Flavoring – Mix in eggs one at a time, followed by vanilla, lemon juice, and zest.
Combine Dry & Wet – Alternate adding the dry ingredients and milk, mixing until just combined.
Bake – Divide the batter evenly into cupcake liners (filling ⅔ full) and bake for 18-20 minutes. Let cool completely.
Making the Raspberry Filling:
Cook the Filling – In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.
Thicken – Stir constantly until the mixture thickens (about 5 minutes). Let cool completely.
Making the Frosting:
Beat Cream Cheese & Butter – In a bowl, beat cream cheese and butter until smooth.
Add Sugar & Vanilla – Gradually mix in powdered sugar and vanilla until fluffy.
Assembling the Cupcakes:
Use a knife or cupcake corer to remove the center of each cupcake.
Fill with the cooled raspberry filling.
Pipe or spread cream cheese frosting over the cupcakes.
Garnish with a fresh raspberry, chopped pistachios, and a sprinkle of lemon zest.
Enjoy your Better Than Bakery Lemon Raspberry Cupcakes