Moist Lemon Cupcakes Raspberry (Printable Version)
Tender lemon cupcakes filled with tangy raspberry and topped with smooth lemon buttercream and pistachios.
# Everything You’ll Need:
→ Cupcake Batter
01 -
3/4 cup granulated sugar
02 -
1 tablespoon finely grated lemon zest
03 -
1 1/2 cups cake flour
04 -
1/3 cup finely chopped pistachios
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon fine sea salt
07 -
6 tablespoons unsalted butter, cubed and at room temperature
08 -
1/2 cup sour cream, at room temperature
09 -
1/2 cup whole milk, at room temperature
10 -
1/3 cup vegetable oil
11 -
1 large egg, at room temperature
12 -
2 tablespoons freshly squeezed lemon juice
13 -
1 teaspoon vanilla extract
→ Raspberry Filling
14 -
12 3/4 ounces fresh or frozen raspberries
15 -
1/4 cup granulated sugar
16 -
2 teaspoons freshly squeezed lemon juice
17 -
1 tablespoon cornstarch
18 -
1 tablespoon water
→ Lemon Buttercream
19 -
1 1/2 cups unsalted butter, softened
20 -
2 cups powdered sugar
21 -
3 tablespoons heavy cream
22 -
1 tablespoon freshly squeezed lemon juice
23 -
2 teaspoons finely grated lemon zest
→ Decoration
24 -
Chopped pistachios
25 -
Fresh raspberries
# Steps to Cook:
01 -
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 -
Combine the lemon zest with granulated sugar. Rub together until mixture resembles moist sand.
03 -
In a mixing bowl, whisk together cake flour, lemon-infused sugar, chopped pistachios, baking powder, and sea salt.
04 -
Add cubed butter to dry ingredients and mix on low speed for 3 minutes until mixture resembles coarse crumbs.
05 -
In a separate bowl, whisk sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice until smooth.
06 -
Pour wet mixture into dry ingredients. Mix briefly, scrape down the bowl, and continue mixing until just combined.
07 -
Divide batter evenly among liners, filling each about three-quarters full. Bake 15 to 20 minutes until a toothpick inserted comes out with a few moist crumbs. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.
08 -
In a saucepan over medium heat, cook raspberries, sugar, and lemon juice, mashing and stirring until bubbling and vibrant red, about 10-12 minutes. Whisk cornstarch with water, stir into mixture, and cook 1-2 more minutes until thickened. Let cool completely.
09 -
In a stand mixer, beat butter until smooth. Gradually add powdered sugar and mix until incorporated. Add heavy cream, lemon juice, and lemon zest; beat at high speed 2-3 minutes until light and fluffy.
10 -
Core the center of each cooled cupcake. Fill cavities with raspberry filling. Pipe lemon buttercream around the filling, topping with additional raspberry filling.
11 -
Garnish cupcakes with chopped pistachios and fresh raspberries before serving.
# Extra Suggestions:
01 -
Ensure all ingredients are at room temperature for optimal texture.
02 -
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to one week.
03 -
Adjust sweetness of raspberry filling according to preference.