Description
Delicious and fluffy cupcakes featuring tart raspberries and zesty lemon, topped with whipped cream and fresh raspberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup raspberry jam
- 1/2 cup lemon curd
- 1 cup heavy cream
- 2 cups powdered sugar
- Fresh raspberries for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the butter and sugar using your mixer on medium speed until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. Stir in milk, lemon zest, and lemon juice until combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool completely in the tin on a wire rack.
- Remove a small portion from the center of each cupcake using a small knife or cupcake corer.
- Spoon a dollop of raspberry jam into the cavity, followed by a dollop of lemon curd.
- Whip the heavy cream until soft peaks form, then gradually add powdered sugar and continue until stiff peaks form.
- Frost the tops of the cupcakes with whipped cream and garnish with fresh raspberries.
Notes
Use room temperature ingredients for best results. Store uneaten cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cupcakes, raspberry, lemon, dessert, baking, whipped cream