Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Raspberry Cupcakes with Lemon Curd

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Paul Moreau
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Desserts

Description

Zesty lemon notes dance with sweet raspberries in every tender crumb. A tart lemon curd core meets airy lemon buttercream, creating a sunny burst of flavor that melts on your tongue.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup fresh raspberries
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup lemon juice
  • 2 teaspoons lemon zest
  • 4 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 350 F and line a 12-cup muffin tin with paper liners.
  2. In a large bowl whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl whisk the eggs, milk, vegetable oil, vanilla extract, lemon zest, and lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined, then fold in the fresh raspberries.
  5. Divide the batter evenly among the liners, filling each about two thirds full, and bake for 18 to 20 minutes until a toothpick inserted comes out clean.
  6. While the cupcakes bake, make the lemon curd by whisking the eggs, sugar, lemon juice, and lemon zest in a saucepan over medium-low heat, stirring constantly until thickened, then remove from heat and stir in the butter until smooth; let cool.
  7. Make the lemon buttercream by beating the butter until smooth, then gradually adding the powdered sugar and lemon juice and beating until light and fluffy.
  8. Once the cupcakes are cool, use a small knife or corer to remove the center of each cupcake and fill with cooled lemon curd.
  9. Pipe or spread the lemon buttercream on top of each cupcake and garnish with extra raspberries or lemon zest if desired.
  10. Serve immediately or store in an airtight container in the refrigerator.

Notes

  • Store the cupcakes in the refrigerator for up to 3 days
  • Use freshly squeezed lemon juice for the brightest flavor
  • Be careful not to overmix the batter to keep the cupcakes tender
  • Allow the lemon curd to cool completely before filling to prevent melting the frosting

Find it online: https://paulrecipes.com/lemon-raspberry-cupcakes-with-lemon-curd/