why make this recipe
Lemon and Raspberry Cupcakes are perfect for anyone who loves a burst of flavor in their desserts. The tangy lemon combined with sweet raspberry jam creates a delightful treat that brightens up any occasion. Whether you’re celebrating a birthday, hosting a coffee gathering, or just wanting a sweet treat at home, these cupcakes are sure to impress. Their vibrant colors and fresh taste make them not only delicious but also visually appealing.
how to make Lemon and Raspberry Cupcakes
Ingredients:
- 250 grams (2 cups) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 267 grams (1 1/3 cups) granulated sugar
- 3 tablespoons fresh lemon zest
- 113 grams (1/2 cup) unsalted European style butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- 60 grams (1/4 cup) fresh lemon juice, room temperature
- 160 grams (2/3 cup) buttermilk, room temperature
- Raspberry jam, for filling cupcakes
- 180 grams (6 large) egg whites, room temperature
- 300 grams (1 1/2 cups) granulated sugar (for buttercream)
- 450 grams (2 cups) unsalted standard butter or European style butter, softened
- 2 teaspoons vanilla bean paste (for buttercream)
- 1/2 teaspoon fine sea salt (optional, for buttercream)
- 213 grams (2/3 cup) raspberry jam (for buttercream)
- Fresh raspberries (for topping)
Directions:
- For the raspberry jam filling, heat raspberries, sugar, and lemon juice in a saucepan over medium heat for 10-12 minutes until it boils. Mash the berries, then whisk cornstarch and water together, and stir it into the jam. Cook until thickened and cool before use.
- Preheat your oven to 350°F (180°C) and line a cupcake pan with liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer, mix the sugar with the lemon zest, then add the flour mixture and softened butter. Mix until combined.
- In another bowl, whisk the eggs and vanilla together, and then add to the batter. Mix for 2-3 minutes until fluffy. Slowly mix in the lemon juice and buttermilk. Fill cupcake liners about 3/4 full.
- Bake for 15-18 minutes for regular cupcakes or 20-25 minutes for larger ones, until a toothpick comes out clean. Let them cool on a wire rack.
- Once cooled, fill the cupcakes by removing the center and adding raspberry jam.
- For the buttercream, create a double boiler, and whisk the egg whites and sugar until the mixture reaches 160°F (72°C). Whip this until it is glossy and has stiff peaks.
- Gradually add softened butter to the meringue, mixing until smooth. Add vanilla and raspberry jam, then mix to combine.
- Transfer the buttercream to a piping bag and pipe it onto the cooled cupcakes. Finally, top with fresh raspberries.
how to serve Lemon and Raspberry Cupcakes
Serve these cupcakes at room temperature. They make a wonderful addition to tea parties or brunches. You can display them on a cake stand or a simple plate, decorated with fresh raspberries for a pop of color.
how to store Lemon and Raspberry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week. They can also be frozen for up to a month; just make sure to wrap them well.
tips to make Lemon and Raspberry Cupcakes
- Make sure all your ingredients are at room temperature before starting.
- For a stronger lemon flavor, you can add more lemon zest or juice.
- If you prefer a sweeter cupcake, adjust the sugar in the batter slightly.
- Experiment with different filling options like lemon curd or cream cheese.
variation
You can replace the raspberry jam with other fruit jams like strawberry or blueberry if you want to switch things up. Additionally, you may add a lemon glaze on top of the cupcakes for extra sweetness.
FAQs
1. Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well. Just thaw them and drain any excess liquid before cooking.
2. What can I substitute for buttermilk?
If you don’t have buttermilk, you can mix one cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5-10 minutes before using.
3. How should I store leftover cupcakes?
Keep them in an airtight container at room temperature for up to three days. You can refrigerate them for longer freshness.
Lemon and Raspberry Cupcakes
Ingredients
Method
- Heat raspberries, sugar, and lemon juice in a saucepan over medium heat for 10-12 minutes until it boils. Mash the berries, then whisk cornstarch and water together, and stir it into the jam. Cook until thickened and cool before use.
- Preheat your oven to 350°F (180°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer, mix the sugar with the lemon zest, then add the flour mixture and softened butter. Mix until combined.
- In another bowl, whisk the eggs and vanilla together, and then add to the batter. Mix for 2-3 minutes until fluffy.
- Slowly mix in the lemon juice and buttermilk. Fill cupcake liners about 3/4 full.
- Bake for 15-18 minutes for regular cupcakes or 20-25 minutes for larger ones, until a toothpick comes out clean. Let them cool on a wire rack.
- Once cooled, fill the cupcakes by removing the center and adding raspberry jam.
- Create a double boiler, and whisk the egg whites and sugar until the mixture reaches 160°F (72°C).
- Whip this until it is glossy and has stiff peaks.
- Gradually add softened butter to the meringue, mixing until smooth.
- Add vanilla and raspberry jam, then mix to combine.
- Transfer the buttercream to a piping bag and pipe it onto the cooled cupcakes.
- Finally, top with fresh raspberries.