Go Back
–+ servings

Raspberry Lemon Cupcakes with Lemon Curd Filling

These raspberry lemon cupcakes are made with ultra-moist lemon cupcakes, that are filled with a bright lemon curd, and topped with a silky raspberry buttercream that’s naturally coloured with freeze-dried raspberries. The combination of tangy citrus and vibrant raspberry flavor creates the perfect balance that’s both fresh and delicious! The reverse creaming method gives these cupcakes a fine, tender crumb that stays soft for days, while the lemon curd adds a burst of intense lemon flavor in every bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients
 
 

LEMON CURD

  • 80 g lemon juice
  • 100 g granulated sugar
  • 1 egg
  • 1 egg yolks
  • 50 g butter cold cut into smaller pieces

LEMON CUPCAKE

  • 200 g granulated sugar
  • Zest of 1 lemon
  • 210 g cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 80 g butter
  • 240 g sour cream room temperature
  • 2 large eggs room temperature
  • 1 tablespoon vegetable oil
  • 2 teaspoon lemon juice
  • 1 ½ teaspoon vanilla extract

RASPBERRY BUTTERCREAM

  • 150 g butter cool room temperature
  • 250 g powdered sugar
  • 1 tablespoon freeze dried raspberry powder
  • 1 tablespoon milk
  • Decoration: Fresh raspberries and lemon

Instructions
 

LEMON CURD

  • In a medium sized saucepan add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.
    80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolks
  • Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
  • Let it sit for about 2 minutes to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface of the curd and place it in the fridge. Let it cool down until it’s needed.
    50 g butter

LEMON CUPCAKES

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • In a large mixing bowl, add granulated sugar and lemon zest and rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the cake flour, baking powder, baking soda and salt and mix it together so everything has been combined.
    200 g granulated sugar, Zest of 1 lemon, 210 g cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredients and it looks sandy and crumbly.
    80 g butter
  • In another mixing bowl add the sour cream, eggs, vegetable oil, lemon juice and vanilla extract and with a hand whisk mix it all together until combined.
    240 g sour cream, 2 large eggs room temperature, 1 tablespoon vegetable oil, 2 teaspoon lemon juice, 1 ½ teaspoon vanilla extract
  • Pour the wet ingredients into the dry and with the electric mixer mix it all together until smooth. Make sure there are no lumps left in the batter.
  • Divide the cupcake batter into the 12 cupcake liners and bake them for 22-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.

RASPBERY BUTTERCREAM

  • Sift the powdered sugar and freeze-dried raspberry powder and set it aside.
    250 g powdered sugar, 1 tablespoon freeze dried raspberry powder
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    150 g butter
  • Add the powdered sugar, freeze-dried raspberry powder, and milk in 2 parts. Whipping until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute on low speed. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
    1 tablespoon milk
  • Using an end of another piping tip or cupcake corer, dig out the core of cupcakes, to make an indent for the lemon curd. Add the lemon curd in the middle of the cupcakes. Thereafter pipe the buttercream of the cupcakes and optionally decorate with fresh raspberries and lemon slices on top of each cupcake.
    Decoration: Fresh raspberries and lemon

Nutrition

Carbohydrates: 60gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 106mgSodium: 329mgPotassium: 71mgFiber: 0.4gSugar: 46gVitamin A: 772IUVitamin C: 3mgCalcium: 47mgIron: 0.4mg
Keyword cupcakes, lemon, lemon curd, raspberry buttercream
Tried this recipe?Let us know how it was!