Raspberry Lemon Cupcakes With Silky Curd Center

These Raspberry Lemon Cupcakes aren’t just a treat; they’re a little slice of sunshine! Imagine a tender, fluffy cupcake bursting with bright lemon flavor, hiding a secret within – a silky smooth raspberry curd center. Topped with a luscious raspberry-infused cream cheese frosting and a glistening raspberry lemon glaze, these cupcakes are as beautiful to look at as they are delicious to eat. Perfect for spring celebrations, summer picnics, or simply a delightful afternoon indulgence, this recipe will quickly become a new favorite. Get ready to experience a symphony of flavors that will tantalize your taste buds!

What You’ll Need

• 200 g (1 ⅔ cup) All-Purpose Flour: The foundation of our cupcakes! All-purpose flour provides the perfect structure, creating a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 2 tsp Baking Powder: This is our leavening agent, responsible for giving the cupcakes their light and airy texture. Ensure your baking powder is fresh for optimal rise.
• ½ tsp Baking Soda: Working alongside the baking powder, baking soda further contributes to the cupcakes’ rise and helps neutralize the acidity from the lemon juice.
• ¼ tsp Salt: A pinch of salt enhances the sweetness and balances the flavors, bringing all the ingredients together.
• 115 g (½ cup) Unsalted Butter, Softened: Softened butter is crucial for creating a light and fluffy cupcake batter. It needs to be at room temperature, easily yielding to gentle pressure.
• 200 g (1 cup) Granulated Sugar: Provides sweetness and helps create a tender crumb. The sugar also aids in creaming with the butter, incorporating air into the batter.
• 2 Large Eggs: Eggs bind the ingredients together and add richness and moisture to the cupcakes. Use large eggs at room temperature for best results.
• 1 tsp Alcohol-Free Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and depth.
• 2 tsp Finely Grated Lemon Zest: This is where the lemon magic begins! Lemon zest provides intense lemon flavor without the acidity of the juice. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• 2 Tbsp (30 ml) Fresh Lemon Juice: Adds a bright, tangy flavor that complements the raspberries beautifully. Freshly squeezed lemon juice is always best!
• 120 ml (½ cup) Whole Milk: Provides moisture and helps create a smooth batter. Whole milk adds richness, but you can use lower-fat milk if preferred.
• 120 g (½ cup) Raspberry Puree: Adds a beautiful color and intense raspberry flavor to both the cupcakes and the frosting. You can make your own by blending fresh or frozen raspberries and then straining out the seeds.
• 150 g (1 cup) Fresh Raspberries: The star of our silky curd center! Fresh raspberries provide the best flavor and texture.
• 3 Tbsp (45 ml) Fresh Lemon Juice: Essential for the raspberry curd, balancing the sweetness of the raspberries and creating a tangy, vibrant flavor.
• 80 g (2⁄3 cup) Granulated Sugar: Sweetens the raspberry curd and helps it thicken.
• 15 g (1 Tbsp) Cornstarch: Acts as a thickening agent for the raspberry curd, creating a smooth and silky texture.
• 60 ml (¼ cup) Water: Helps dissolve the cornstarch and create the right consistency for the curd.
• 200 g (7 oz) Cream Cheese, Softened: The base of our luscious frosting! Softened cream cheese ensures a smooth and creamy texture.
• 60 g (¼ cup) Unsalted Butter, Softened: Adds richness and helps create a light and fluffy frosting.
• 200 g (1 ⅔ cup) Powdered Sugar: Sweetens the frosting and provides a smooth, velvety texture.
• 1 tsp Lemon Zest: Enhances the lemon flavor in the frosting, complementing the raspberries.
• 30 g (2 Tbsp) Raspberry Puree: Adds a beautiful color and raspberry flavor to the frosting.
• 60 g (¼ cup) Raspberry Jam: Forms the base of our glossy glaze, adding a concentrated raspberry flavor.
• 1 Tbsp (15 ml) Lemon Juice: Adds a touch of tang to the glaze, balancing the sweetness.
• 1 Tbsp (15 ml) Water: Helps thin the glaze to the perfect consistency for drizzling.
• Extra Lemon Zest, for Garnish: A final touch of brightness and aroma!

Detailed Step-by-Step Instructions for Raspberry Lemon Cupcakes

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). This ensures even baking. Line a 12-cup muffin tin with paper liners. Using liners prevents sticking and makes for easy removal of the finished cupcakes.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for a consistent rise and texture. Set this mixture aside; we’ll add it to the wet ingredients later.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium speed for approximately 3 minutes. The mixture should become pale and fluffy. This process incorporates air into the batter, contributing to a light and airy cupcake.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. This allows each egg to fully emulsify into the batter. Then, mix in the vanilla extract, lemon zest, and lemon juice. The zest and juice provide a bright, citrusy flavor that complements the raspberries beautifully.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. This technique prevents overmixing, which can result in tough cupcakes. Start with about a third of the flour mixture, then half the milk, then another third of the flour, the remaining milk, and finish with the last third of the flour. Mix until *just* combined.
6. Fold in Raspberry Puree: Gently fold in the raspberry puree until it’s just incorporated. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to dense cupcakes.
7. Fill Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. This leaves enough space for the cupcakes to rise without overflowing.
8. Prepare Raspberry-Lemon Curd: In a medium saucepan, combine the fresh raspberries, lemon juice, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5 minutes. The cornstarch acts as a thickening agent, creating the silky texture of the curd.
9. Strain and Cool Curd: Strain the hot curd through a fine-mesh sieve to remove the raspberry seeds, resulting in a smooth and refined texture. Allow the curd to cool to room temperature before using.
10. Add Curd to Cupcakes: Drop a teaspoon of the cooled raspberry-lemon curd into the center of each cupcake batter. Then, gently fold the batter over the curd to completely seal it inside. This creates a delightful surprise in every bite!
11. Bake Cupcakes: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted near the edge comes out clean. The baking time may vary depending on your oven, so check for doneness starting at 18 minutes.
12. Cool Completely: Transfer the baked cupcakes to a wire rack and let them cool completely before frosting. Frosting warm cupcakes will cause the frosting to melt.
13. Make the Frosting: In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, lemon zest, and raspberry puree, beating on low speed until the frosting is light and fluffy.
14. Frost Cupcakes: Pipe or spread a generous swirl of frosting on each cooled cupcake.
15. Prepare the Glaze: In a small saucepan, heat the raspberry jam, lemon juice, and water over low heat, stirring until smooth and slightly thinned, about 2 minutes.
16. Glaze and Garnish: While the glaze is still warm, drizzle it over the frosted cupcakes in a thin ribbon, allowing it to drip down the sides. Finish each cupcake with a light dusting of fresh lemon zest for a burst of color and aroma.

Why a Curd Center? The Science of Flavor and Texture

The addition of a silky raspberry-lemon curd center isn’t just about flavor; it’s about creating a textural and sensory experience. The cool, smooth curd contrasts beautifully with the soft, fluffy cupcake, and the burst of tart-sweet flavor elevates the entire dessert. The curd also adds moisture, preventing the cupcakes from becoming dry. Using cornstarch in the curd is key – it provides the necessary structure to hold its shape while baking within the cupcake batter. The slight temperature difference between the baked cupcake and the cooled curd also contributes to the delightful sensation of a hidden treasure within each bite.

Raspberry and Lemon: A Classic Pairing

The combination of raspberry and lemon is a culinary classic for a reason. The tartness of the lemon cuts through the sweetness of the raspberries, creating a balanced and refreshing flavor profile. Both fruits are high in Vitamin C and antioxidants, making this treat a little bit healthier (though still a delightful indulgence!). Historically, citrus fruits were prized for their ability to preserve other fruits, and the pairing of raspberries and lemon dates back centuries in European desserts.

Tips for Perfect Cupcake Frosting

Achieving the perfect frosting consistency is crucial. Ensure your cream cheese and butter are fully softened to room temperature – this prevents lumps and ensures a smooth, creamy texture. Adding the powdered sugar gradually and beating on low speed minimizes the risk of overmixing, which can make the frosting too thin. If the frosting is too thick, add a teaspoon of milk or lemon juice at a time until you reach the desired consistency. For a more vibrant color, you can add a tiny drop of red food coloring to the frosting.

Storing Your Raspberry Lemon Cupcakes

These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cupcakes for up to 5 days. However, be aware that refrigeration can slightly alter the texture of the frosting. If you’re planning to make these cupcakes ahead of time, consider frosting them just before serving for the best results.

Frequently Asked Questions (FAQ)

Can I use frozen raspberries?

Yes, you can use frozen raspberries for both the curd and the puree. Just be sure to thaw them completely and drain off any excess liquid before using.

Can I make the curd ahead of time?

Absolutely! The raspberry-lemon curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Can I substitute the all-purpose flour?

While all-purpose flour works best for this recipe, you can experiment with gluten-free flour blends. Keep in mind that the texture may vary slightly.

Conclusion

These Raspberry Lemon Cupcakes with Silky Curd Center are a delightful treat that’s perfect for any occasion. The combination of bright citrus flavors, sweet raspberries, and a hidden burst of curd makes them truly irresistible. Don’t forget to save this recipe to your Pinterest board for later inspiration! Save to Pinterest!

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