Go Back

Moist Lemon Cupcakes with Raspberry Filling

Deliciously moist lemon cupcakes filled with tangy raspberry compote and topped with rich buttercream frosting. A perfect blend of sweet and tart!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest (packed)
  • 1 1/2 cups cake flour be gentle when measuring to ensure the cupcakes are light and fluffy
  • 1/3 cup finely chopped pistachios these add a lovely crunch!
  • 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 (for the filling)
  • 2 teaspoons fresh lemon juice (for a zing in the filling)
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water
Buttercream Frosting
  • 1 1/2 cups unsalted butter (for the frosting, room temperature)
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest (to enhance the frosting)
Decoration
  • Chopped pistachios for decoration
  • Fresh raspberries for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with liners.
  2. In a medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar until it resembles damp sand.
  3. In a stand mixing bowl, whisk together the cake flour, lemon-sugar mixture, chopped pistachios, baking powder, and salt.
  4. Add the cubed butter and mix on low speed for about three minutes until the mixture looks like coarse sand.
  5. In another bowl, whisk together the sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice until smooth.
  6. Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing.
Baking
  1. Scoop the batter into your lined cupcake pan, filling each liner about 3/4 full.
  2. Bake for 15-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Allow the cupcakes to cool in the pan for about five minutes, then transfer them to a wire rack to cool completely.
Making the Raspberry Filling
  1. In a medium saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Gently mash while it simmers for about 10-12 minutes.
  2. Whisk the cornstarch with the water in a small bowl, then stir it into the raspberry mixture. Cook for an additional 1-2 minutes until thickened. Remove from heat and let cool slightly.
Preparing the Buttercream Frosting
  1. In a mixing bowl, cream the softened butter until smooth and fluffy.
  2. Gradually add the powdered sugar, beating until well blended.
  3. Mix in the heavy cream, lemon juice, and lemon zest, beating until light and fluffy.
Assembling the Cupcakes
  1. Once the cupcakes are completely cool, carve out a small section from the center of each one.
  2. Fill each cavity with the raspberry filling, then pipe your lemon buttercream around the edge. Add more raspberry filling in the center.
  3. Top with a sprinkle of chopped pistachios and a few fresh raspberries for decoration.

Notes

Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for about a week. For longer storage, freeze un-frosted cupcakes and thaw before frosting.