Description
Delightful cupcakes combining zesty lemon flavors and sweet-tart raspberry filling, topped with creamy lemon buttercream.
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
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 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
- Prepare the Cupcake Pan: Line a 12-cup cupcake pan with liners.
- Preheat the Oven: Set your oven to 350°F (180°C).
- Mix the Lemon Sugar: Rub lemon zest into granulated sugar.
- Combine Dry Ingredients: Whisk together cake flour, lemon sugar mixture, pistachios, baking powder, and sea salt.
- Add Butter: Incorporate unsalted butter and mix on low speed for 3 minutes.
- Mix Wet Ingredients: Whisk together sour cream, milk, oil, egg, vanilla, and lemon juice.
- Combine Wet and Dry Ingredients: Mix the wet mixture into the dry mixture until just combined.
- Fill the Liners: Fill each cupcake liner about 3/4 full with batter.
- Bake the Cupcakes: Bake for 15-20 minutes until toothpick comes out clean.
- Cool the Cupcakes: Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- Cook the Raspberries: Combine raspberries, granulated sugar, and lemon juice in a saucepan and cook until bubbly (10-12 minutes).
- Thicken the Filling: Mix cornstarch with water and stir into the bubbling raspberry mixture for 1-2 minutes.
- Cream the Butter: Beat unsalted butter until smooth.
- Add Powdered Sugar: Gradually mix in powdered sugar until combined.
- Incorporate Cream and Flavor: Add heavy cream, lemon juice, and lemon zest, and beat until fluffy.
- Core the Cupcakes: Remove the center of each cooled cupcake.
- Fill with Raspberry Filling: Fill each core with raspberry filling.
- Pipe the Buttercream: Frost the tops with lemon buttercream.
- Add More Filling: Pipe more raspberry filling on top.
- Decorate: Garnish with chopped pistachios and fresh raspberries.
Notes
Ensure all ingredients are at room temperature for best results. Customize decorations as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cupcakes, lemon, raspberry, dessert, baking