Description
These Moist Lemon Cupcakes with Raspberry Filling are a perfect combination of tart lemon flavor and sweet raspberry jam, topped with a creamy lemon buttercream frosting. Soft, tender cake with a nutty pistachio crunch and fresh fruit garnish make these cupcakes an irresistible treat for any occasion.
Ingredients
Scale
Lemon Cupcake Batter:
- 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
Raspberry Jam Filling:
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
Lemon Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Chopped pistachios, for decorating
- Fresh raspberries, for decorating
Instructions
- Preheat and Prepare Pan: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
- Make Lemon Sugar: Rub the lemon zest into the granulated sugar until it has a texture like wet sand, releasing the lemon oils and flavor.
- Mix Dry Ingredients and Butter: In a stand mixer bowl, whisk together the cake flour, lemon sugar mixture, chopped pistachios, baking powder, and salt. Add cubed butter and mix on low speed for 3 minutes until the mixture resembles coarse sand.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice until smooth and combined.
- Mix Batter: Add the wet ingredients into the dry ingredients and mix for a few seconds. Scrape the bowl and mix until just combined to avoid overmixing. Scoop the batter into cupcake liners, filling each about 3/4 full.
- Bake Cupcakes: Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Raspberry Filling: In a saucepan over medium heat, cook the raspberries, granulated sugar, and lemon juice, mashing occasionally for about 12 minutes until bright red and bubbly. Whisk cornstarch with water and add to the mixture, cooking an additional 2 minutes until thickened. Remove from heat and cool.
- Make Lemon Buttercream: Beat unsalted butter until smooth. Gradually add powdered sugar and mix until combined. Add heavy cream, lemon juice, and lemon zest, and continue beating for 2-3 minutes until light and fluffy.
- Assemble Cupcakes: Core the center of each cooled cupcake using a corer or small knife. Fill the cavity with raspberry compote. Pipe lemon buttercream around the filled center, then add a bit more raspberry filling on top. Garnish with chopped pistachios and fresh raspberries. Leave cupcakes in the pan while coring to maintain structure for easier filling.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results to avoid dense cupcakes.
- Fresh or frozen raspberries both work well for the filling, depending on availability.
- Pistachios add a nice texture and flavor but can be omitted if preferred or for nut allergies.
- Store cupcakes in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-4 days to keep fresh.
- You can freeze the assembled or plain baked cupcakes (without garnishes) for up to 1 month, just thaw before serving.
- Make the raspberry filling and lemon buttercream up to 5 days in advance and store in the fridge to save time.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
