Dessertscambreabakes5.0
Moist Lemon Cupcakes with Raspberry Filling
Lemon and raspberry make the ultimate sunshine-inspired combo! These absolutely delicious cupcakes feature light, moist lemon cake made from scratch with fresh lemon juice and zest, filled with homemade raspberry jam and lemon frosting—a hint of pistachio and fresh raspberries add a perfect touch! These cupcakes are easy to make but are bakery-level perfection!
👥 12 Servings⏱️ Prep & Cook: 1h 47m⏳ Prep: 1h 30m🔥 Cook: 17 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
2
Rub the lemon zest into the sugar until it looks like wet sand.
lemon zest (packed)1 tablespoonlemon zest2 teaspoons
3
In a stand mixing bowl, whisk together the flour, lemon sugar, pistachios, baking powder, and salt. Mix in the butter on low speed for ⏱️ 3 minutes until it resembles coarse sand.
cup finely chopped pistachios1/3Chopped pistachios (for decorating)baking powder2 teaspoons
4
In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.
large egg (room temperature)1vanilla extract1 teaspoonfresh lemon juice1 tablespoon
5
Mix the wets into the dries for a few seconds, then scrape down the bowl and continue mixing until just combined. Scoop into 12 cupcake liners, filling each one roughly 3/4 full.
6
Bake for ⏱️ 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Let the pan cool on a wire rack for ⏱️ 5 minutes, then remove the cupcakes from the pan and let them continue cooling on the rack.
7
Make the raspberry filling. Cook the raspberries, sugar, and lemon juice over medium heat, mashing occasionally, until the filling is bright red and bubbly, about ⏱️ 10-12 minutes. Then mix in the whisked cornstarch and water. Cook ⏱️ 1-2 minutes longer until thickened.
fresh or frozen raspberries3 cupsFresh raspberries (for decorating)fresh lemon juice1 tablespoonwater1 tablespoon
8
Make the buttercream. Cream the butter until smooth, then mix in the powdered sugar. Once combined, mix in the heavy cream, lemon juice, and lemon zest. Continue beating until light and fluffy, ⏱️ 2-3 minutes longer.
powdered sugar2 cupsheavy cream3 tablespoonsfresh lemon juice1 tablespoonlemon zest (packed)1 tablespoonlemon zest2 teaspoons
9
Core the center of the cooled cupcakes and fill it with the raspberry compote. Pipe the lemon frosting around the core, then fill it with more raspberry filling. Garnish with chopped pistachios and fresh raspberries. Leave the cupcakes in the pan to core them. It’s easier to keep the cake intact, and you can remove them once cored. A piping bag with a large round tip is best used for the frosting!
cup finely chopped pistachios1/3Chopped pistachios (for decorating)fresh or frozen raspberries3 cupsFresh raspberries (for decorating)
Nutrition Facts
calories
589 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
3 g
sugar Content
39 g
sodium Content
186 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
101 mg
carbohydrate Content
55 g
saturated Fat Content
21 g
unsaturated Fat Content
16 g
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