Description
Delight in these Moist Lemon Cupcakes filled with a luscious raspberry surprise, perfect for any occasion.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (packed)
- 1 1/2 cups cake flour
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar (for filling)
- 2 teaspoons fresh lemon juice (for filling)
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 cups unsalted butter (room temperature, for frosting)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice (for frosting)
- 2 teaspoons lemon zest (for frosting)
- Chopped pistachios (for decorating)
- Fresh raspberries (for decorating)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
- Mix your dry ingredients: In a large bowl, whisk together the cake flour, baking powder, and fine sea salt.
- Cream the cubed butter and sugar until light and fluffy (2-3 minutes).
- Add the sour cream, vegetable oil, egg, lemon juice, and vanilla extract to the butter mixture and beat until well combined.
- Combine the dry ingredients with the wet mixture, alternating with whole milk until just combined.
- Fold in lemon zest and chopped pistachios gently.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Prepare raspberry filling: Cook raspberries, sugar, lemon juice, cornstarch, and water until simmering (5-7 minutes).
- Core each cupcake and fill with raspberry filling.
- Make frosting by beating softened butter, then gradually add powdered sugar, heavy cream, lemon juice, and lemon zest until fluffy.
- Frost each cupcake and decorate with chopped pistachios and raspberries.
- Serve and enjoy your cupcakes!
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon cupcakes, raspberry filling, dessert, baking, sweet treats