Raspberry Lemon Heaven Cupcakes
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 tbsp lemon zest (plus more for garnish)
1/4 cup fresh lemon juice
1/2 cup whole milk
For the Raspberry Filling:
1 cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)
For the Creamy Lemon Filling (optional):
1/2 cup sweetened condensed milk
1/4 cup lemon juice
1/2 tsp lemon zest
For the Lemon Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
Topping:
Fresh raspberries
Lemon zest curls
Instructions
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
Make the cupcakes:
In a bowl, whisk flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time. Add vanilla, lemon zest, and lemon juice.
Add dry ingredients in three parts, alternating with the milk. Mix until smooth.
Divide batter into cupcake liners (fill about 2/3 full). Bake for 18–20 minutes, until a toothpick comes out clean.
Cool completely before filling or frosting.
Make the raspberry filling:
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down.
Stir in cornstarch slurry and cook until thickened (about 2 minutes). Let cool.
Optional creamy lemon filling:
Mix condensed milk, lemon juice, and zest until smooth. Chill until ready to use.
Core each cupcake (after cooled) and fill with raspberry filling or layer raspberry and creamy lemon mixture.
Make the buttercream:
Beat butter until creamy. Add powdered sugar gradually.
Add lemon zest, juice, vanilla, and salt. Beat until fluffy (add more sugar or lemon juice to adjust consistency).
Decorate:
Pipe buttercream on each cupcake.
Top with a fresh raspberry and lemon zest curls.