Description
These cupcakes combine bright lemon and sweet raspberry flavors, offering a fresh and light dessert perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup lemon curd
- 2 cups heavy cream
- 1/4 cup powdered sugar
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the milk, lemon juice, and lemon zest.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each hole with raspberry jam and lemon curd.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Frost the tops of the cupcakes with whipped cream and garnish with fresh raspberries. Enjoy!
Notes
Serve these cupcakes at room temperature for the best texture. Store in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg