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These moist lemon cupcakes with a luscious raspberry filling and creamy lemon buttercream are a delightful treat perfect for any occasion. Their vibrant citrus flavor paired with the sweet and tangy filling creates a memorable bite every time.
I first made these cupcakes for a family gathering and they disappeared faster than I could plate them. Now they’re my go-to when I want something that looks as special as it tastes.
Ingredients
- Granulated sugar: combined with lemon zest to infuse the batter with natural citrus aroma
- Cake flour: for a tender crumb make sure it’s fresh for the best texture
- Chopped pistachios: bring a subtle nuttiness and pretty flecks throughout the cupcake
- Baking powder: as the leavening agent for a nice rise
- Fine sea salt: to balance the sweetness and enhance the lemon flavors
- Unsalted butter: at room temperature for proper creaming with dry ingredients
- Sour cream: adds moisture and a slight tang that keeps cupcakes soft
- Whole milk and vegetable oil: combine for richness and moist texture
- Large egg: at room temperature for even mixing and structure
- Freshly squeezed lemon juice: for bright citrus flavor
- Vanilla extract: to round out the flavors
- Fresh or frozen raspberries: for the filling—choose ripe ones if fresh for best taste
- Cornstarch: to thicken the raspberry filling to just the right consistency
- Powdered sugar, unsalted butter, heavy cream, lemon juice, and lemon zest: for the buttercream
- Fresh raspberries and chopped pistachios: for garnish to add a pop of color and texture
Step-by-Step Instructions
- Sift and Prepare Dry Ingredients:
- Combine cake flour, lemon-infused sugar, chopped pistachios, baking powder, and sea salt in a mixing bowl. Whisk thoroughly to distribute ingredients evenly, which ensures a uniform batter texture.
- Cream Butter with Dry Mixture:
- Add cubed butter to the dry ingredients. Use a stand mixer on low speed and mix for about three minutes until the mixture resembles coarse crumbs. This step coats the flour with butter, creating a tender crumb.
- Whisk Wet Ingredients Separately:
- In another bowl, blend sour cream, whole milk, vegetable oil, egg, vanilla extract, and freshly squeezed lemon juice. The wet mixture delivers moisture and flavor while helping the batter reach the right consistency.
- Combine Wet and Dry:
- Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid overmixing to prevent tough cupcakes. Scrape down the batter to incorporate any flour pockets.
- Fill and Bake:
- Line a muffin tin and fill cupcake liners about three quarters full with batter. Bake in a preheated oven at 180 degrees Celsius for 15 to 20 minutes or until a toothpick inserted shows moist crumbs. Cool in the pan for five minutes then transfer to a wire rack to cool completely.
- Make Raspberry Filling:
- Cook raspberries with sugar and lemon juice over medium heat. Stir and mash gently until the mixture foams and turns bright red, about ten to twelve minutes. Whisk cornstarch with water, stir in, and continue cooking until the filling thickens. Let cool completely to avoid melting the buttercream.
- Prepare Lemon Buttercream:
- Beat unsalted butter until smooth. Gradually add powdered sugar, then heavy cream, lemon juice, and lemon zest. Whip on high speed for two to three minutes until light and fluffy. This buttery, citrusy frosting complements the cupcake perfectly.
- Fill and Decorate:
- Carefully core the center of each cooled cupcake. Spoon raspberry filling into the hollow and pipe buttercream around the filled area. Add a dollop of raspberry filling on top, then sprinkle with chopped pistachios and fresh raspberries for a beautiful finish.
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One of my favorite memories is watching my kids carefully decorate these cupcakes for a school bake sale. Their pride was as sweet as the cupcakes themselves.
Storage Tips
Store the cupcakes in an airtight container at room temperature for up to two days to maintain their moist texture. For longer freshness, refrigerate them for up to a week but bring them to room temperature before serving. The raspberry filling holds well in the fridge and can be spooned fresh onto cupcakes each time.
Ingredient Substitutions
If you don’t have cake flour, use all-purpose flour with a tablespoon of cornstarch per cup for a lighter crumb. You can swap out pistachios for finely chopped almonds or walnuts depending on your preference. Greek yogurt can replace sour cream with a slight tang difference.
Serving Suggestions
These lemon cupcakes make a bright finish to spring or summer meals but also pair beautifully with a cup of Earl Grey tea for an afternoon treat. For a grown-up twist, add a splash of limoncello to the raspberry filling or serve alongside fresh mascarpone cream.
Cultural Context
Lemon desserts have long been celebrated for their refreshing quality, especially in Mediterranean cuisines where citrus fruits are abundant. The combination of nuts and citrus is a classic pairing that highlights contrasts in texture and flavor, making these cupcakes feel both traditional and modern.
Recipe FAQs
- → How do I keep lemon cupcakes moist?
Incorporate ingredients like sour cream and vegetable oil to maintain moisture, and avoid overbaking to keep the crumb tender.
- → What’s the best way to achieve vibrant raspberry filling?
Simmer raspberries with sugar and lemon juice until bubbling, then thicken with cornstarch for a bright, smooth filling.
- → Can pistachios be replaced or omitted?
Yes, chopped almonds or walnuts work well, or simply omit for a nut-free treat without sacrificing texture.
- → How should I store these lemon cupcakes?
Keep them in an airtight container at room temperature up to 2 days or refrigerate for up to a week to retain freshness.
- → What’s the purpose of lemon zest in the buttercream?
Lemon zest adds a fresh, aromatic citrus note that enhances the creamy sweetness of the buttercream.
- → Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well; just thaw and drain excess liquid before preparation to avoid a watery filling.