Description
These Moist Lemon Cupcakes with Raspberry Filling offer a delightful blend of tangy lemon flavor and sweet, vibrant raspberry compote. Topped with a creamy lemon buttercream and garnished with chopped pistachios and fresh raspberries, these cupcakes are perfect for any occasion, delivering a fresh and moist texture with every bite.
Ingredients
Cupcakes
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (packed)
- 1 1/2 cups cake flour
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Raspberry Filling
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
Lemon Buttercream
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
Decoration
- Chopped pistachios (for decorating)
- Fresh raspberries (for decorating)
Instructions
- Prepare Oven and Pan: Line a 12-cup cupcake pan with liners and preheat your oven to 350°F (180°C) to ensure even baking.
- Flavor the Sugar: Rub the fresh lemon zest into the granulated sugar until it resembles wet sand, infusing the sugar with vibrant lemon aroma and flavor.
- Mix Dry Ingredients and Butter: In a stand mixer bowl, whisk together the cake flour, lemon-infused sugar, chopped pistachios, baking powder, and salt. Add the cubed butter and mix on low speed for 3 minutes until the mixture looks like coarse sand.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice until smooth.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and mix briefly for a few seconds. Scrape down the bowl and continue mixing just until the batter is combined, avoiding overmixing. Scoop the batter into cupcake liners, filling each approximately 3/4 full.
- Bake the Cupcakes: Bake for 15-20 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow the cupcakes to cool in the pan on a wire rack for 5 minutes, then remove them from the pan to finish cooling completely on the rack.
- Prepare Raspberry Filling: In a saucepan, cook the raspberries, granulated sugar, and lemon juice over medium heat, mashing occasionally until the mixture is bubbly and bright red, about 10-12 minutes. Whisk together cornstarch and water, then stir into the raspberry mixture. Cook for another 1-2 minutes until thickened. Remove from heat and allow to cool.
- Make Lemon Buttercream: Cream the unsalted butter until smooth. Gradually add powdered sugar and mix well. Add heavy cream, fresh lemon juice, and lemon zest, continuing to beat for 2-3 minutes until the frosting is light and fluffy.
- Assemble the Cupcakes: Core the center of each cooled cupcake while still in the pan to keep them intact. Fill the hole with raspberry filling, then pipe lemon buttercream around the core. Add more raspberry filling inside the buttercream ring. Garnish each cupcake with chopped pistachios and fresh raspberries.
Notes
- Use cake flour for a lighter, tender crumb. To measure correctly, spoon the flour into your measuring cup and level with a knife instead of scooping directly.
- Room temperature ingredients ensure proper mixing and a smooth batter.
- Using a piping bag with a large round tip makes frosting application cleaner and more precise.
- Leave cupcakes in the pan while coring to prevent breaking apart.
- You can substitute fresh raspberries with frozen ones, just thaw and drain before cooking.
