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–+ servings
Lemon Raspberry Cupcakes + Lemon Curd

Lemon Raspberry Cupcakes with Lush Lemon Curd Bliss

Delight in these Lemon Raspberry Cupcakes with Lemon Curd, a perfect spring dessert bursting with vibrant flavors.
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Prep Time 25 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups Cake Flour You can substitute it with all-purpose flour for a denser cupcake.
  • 1 tbsp Lemon Zest Always use freshly grated for the best taste.
  • 1/2 cup Vegetable Oil
  • 1 tsp Lemon Extract
  • 1 cup Granulated Sugar
  • 2 large Eggs Contributes richness and aids in leavening.
  • 1 large Egg Yolk Assists with leavening for a light final product.
  • 1/2 cup Whole Milk Adds moisture and enriches the batter.
For the Filling
  • 1 cup Lemon Curd Provides a burst of tart lemon flavor in the center.
For the Frosting
  • 1/2 cup Freeze-Dried Raspberries Delivers natural raspberry flavor and vibrant color.
  • 1/2 cup Butter Use at room temperature for easy mixing.
Optional Garnish
  • 1 cup Fresh Raspberries Ideal for decoration.
  • 1 cup Edible Flowers Perfect for an elegant presentation.

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake pan
  • mixer
  • Piping Bag
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
  2. In a mixing bowl, whisk together the cake flour, baking powder, and salt until well combined.
  3. In a separate bowl, cream together the granulated sugar and lemon zest with butter until light and fluffy.
  4. Add the eggs, vegetable oil, and lemon extract to the sugar mixture, mixing until fully incorporated.
  5. Gradually incorporate the flour mixture into this wet batter, alternating with the whole milk.
  6. Fill each cupcake liner about two-thirds full with the batter and bake for 16-18 minutes.
  7. Once baked, let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
  8. While cooling, grind freeze-dried raspberries and mix with softened butter and powdered sugar for frosting.
  9. Once cool, use a corer to remove the center from each cupcake and fill with lemon curd.
  10. Frost the tops of the cupcakes with raspberry frosting and decorate with fresh raspberries and edible flowers.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Allow cupcakes to cool completely before frosting to keep the frosting beautiful and fluffy. Consider adding lemon juice to the frosting for extra lemony flavor.

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