Name: raspberry lemon heaven cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 200 g (1.69 cup) All-Purpose Flour: Provides structure for a tender crumb.; 2 tsp Baking Powder: Leavening agent for a light and airy texture.; 0.5 tsp Baking Soda: Enhances rise and neutralizes acidity.; 0.25 tsp Salt: Balances flavors and enhances sweetness.; 115 g (0.5 cup) Unsalted Butter, Softened: Creates a light and fluffy batter.; 200 g (1 cup) Granulated Sugar: Sweetens and aids in creaming with butter.; 2 Large Eggs: Binds ingredients and adds richness.; 1 tsp Vanilla Extract: Enhances the overall flavor.; 2 tsp Lemon Zest: Provides intense lemon flavor.; 2 tbsp (30 ml) Lemon Juice: Adds a bright, tangy flavor.; 120 ml (0.5 cup) Whole Milk: Provides moisture and richness.; 120 g (0.5 cup) Raspberry Puree: Adds color and raspberry flavor.; 150 g (0.5 cup) Fresh Raspberries: For the silky curd center.; 3 tbsp (45 ml) Lemon Juice: Balances sweetness in the curd.; 80 g (0.67 cup) Granulated Sugar: Sweetens the curd.; 15 g (1 tbsp) Cornstarch: Thickens the curd.; 60 ml (0.25 cup) Water: Dissolves cornstarch for the curd.; 200 g (7 oz) Cream Cheese, Softened: Base of the luscious frosting.; 60 g (0.25 cup) Unsalted Butter, Softened: Adds richness to the frosting.; 200 g (1.69 cup) Powdered Sugar: Sweetens and provides a smooth texture.; 1 tsp Lemon Zest: Enhances lemon flavor in the frosting.; 30 g (2 tbsp) Raspberry Puree: Adds color and raspberry flavor to the frosting.; 60 g (0.25 cup) Raspberry Jam: Forms the base of the glaze.; 1 tbsp (15 ml) Lemon Juice: Adds tang to the glaze.; 1 tbsp (15 ml) Water: Thins the glaze.; Extra Lemon Zest, for Garnish: Adds brightness and aroma.

Description

These Raspberry Lemon Cupcakes offer a delightful combination of bright lemon and sweet raspberry flavors, featuring a silky raspberry curd center and a luscious cream cheese frosting. They are perfect for celebrations or a simple indulgence.

Ingredients

Scale

200 g (1.69 cup) All-Purpose Flour: Provides structure for a tender crumb.
2 tsp Baking Powder: Leavening agent for a light and airy texture.
0.5 tsp Baking Soda: Enhances rise and neutralizes acidity.
0.25 tsp Salt: Balances flavors and enhances sweetness.
115 g (0.5 cup) Unsalted Butter, Softened: Creates a light and fluffy batter.
200 g (1 cup) Granulated Sugar: Sweetens and aids in creaming with butter.
2 Large Eggs: Binds ingredients and adds richness.
1 tsp Vanilla Extract: Enhances the overall flavor.
2 tsp Lemon Zest: Provides intense lemon flavor.
2 tbsp (30 ml) Lemon Juice: Adds a bright, tangy flavor.
120 ml (0.5 cup) Whole Milk: Provides moisture and richness.
120 g (0.5 cup) Raspberry Puree: Adds color and raspberry flavor.
150 g (0.5 cup) Fresh Raspberries: For the silky curd center.
3 tbsp (45 ml) Lemon Juice: Balances sweetness in the curd.
80 g (0.67 cup) Granulated Sugar: Sweetens the curd.
15 g (1 tbsp) Cornstarch: Thickens the curd.
60 ml (0.25 cup) Water: Dissolves cornstarch for the curd.
200 g (7 oz) Cream Cheese, Softened: Base of the luscious frosting.
60 g (0.25 cup) Unsalted Butter, Softened: Adds richness to the frosting.
200 g (1.69 cup) Powdered Sugar: Sweetens and provides a smooth texture.
1 tsp Lemon Zest: Enhances lemon flavor in the frosting.
30 g (2 tbsp) Raspberry Puree: Adds color and raspberry flavor to the frosting.
60 g (0.25 cup) Raspberry Jam: Forms the base of the glaze.
1 tbsp (15 ml) Lemon Juice: Adds tang to the glaze.
1 tbsp (15 ml) Water: Thins the glaze.
Extra Lemon Zest, for Garnish: Adds brightness and aroma.

Instructions

Preheat and Prep: Preheat oven to 180°C (350°F) and line a muffin tin with liners.
Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: Beat butter and sugar until pale and fluffy.
Add Eggs & Flavorings: Mix in eggs, vanilla, lemon zest, and lemon juice.
Alternate Wet & Dry: Gradually add dry ingredients and milk, beginning and ending with dry.
Fold in Puree: Gently fold in raspberry puree.
Fill Liners: Spoon batter into liners, filling two-thirds full.
Make Raspberry Curd: Cook raspberries, lemon juice, sugar, cornstarch, and water until thickened.
Strain & Cool Curd: Strain curd to remove seeds and cool to room temperature.
Add Curd to Cupcakes: Drop curd into center of each cupcake and fold batter over.
Bake Cupcakes: Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool Completely: Cool cupcakes on a wire rack before frosting.
Make Frosting: Beat cream cheese and butter, then add powdered sugar, lemon zest, and raspberry puree.
Frost Cupcakes: Pipe or spread frosting on cooled cupcakes.
Prepare Glaze: Heat raspberry jam, lemon juice, and water until smooth.
Glaze & Garnish: Drizzle glaze over frosted cupcakes and garnish with lemon zest.

Notes

For best results, ensure butter and cream cheese are fully softened. Don’t overmix the batter to avoid tough cupcakes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 350 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 80 mg

Keywords: cupcakes,raspberry,lemon,frosting,baking,dessert,sweet,treat,fruit