Introduction to Moist Lemon Cupcakes Raspberry Filling
Welcome to the delightful world of baking! If you’re like me, your busy schedule leaves little room for culinary adventures. Yet, nothing brightens a day quite like a batch of moist lemon cupcakes raspberry filling. These cupcakes are not just a sweet treat; they are a little slice of happiness, perfect for those moments you want to impress loved ones or simply indulge yourself. Imagine biting into a fluffy lemony cupcake, only to discover a tart raspberry surprise inside! Trust me; this recipe is quick, easy, and absolutely rewarding.
Why You’ll Love This Moist Lemon Cupcakes Raspberry Filling
These moist lemon cupcakes raspberry filling are a delightful combination of bright flavors and simple preparation. With just a handful of ingredients, you can create a treat that’ll wow your family and friends. The ease of making them fits perfectly into your busy lifestyle, allowing you to whip up something extraordinary in no time. Plus, who could resist the harmonious dance of tart raspberries and zesty lemon? It’s pure bliss in every bite!
Ingredients for Moist Lemon Cupcakes Raspberry Filling
Gather these wonderful ingredients for your moist lemon cupcakes raspberry filling. They’ll come together harmoniously, each playing a crucial role in flavor, texture, and overall delightful experience.
- Granulated sugar: Sweetness is essential! This will balance out the tartness of the raspberry filling.
- Lemon zest: A key ingredient, adding vibrant citrus flavor and aroma to the cupcakes.
- Cake flour: This gives the cupcakes a lighter texture, allowing them to rise beautifully.
- Pistachios: These finely chopped nuts add a lovely crunch and a hint of nutty flavor.
- Baking powder: The leavening agent that helps the cupcakes rise to fluffy perfection.
- Sea salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: At room temperature, it creates a rich, velvety texture in the batter.
- Sour cream: This gives moisture and a slight tang to the cupcakes.
- Whole milk: Also contributes to moisture, ensuring the cupcakes stay tender.
- Vegetable oil: Adds extra moisture and keeps the cupcakes soft.
- Large egg: Binds everything together and contributes to the cake’s structure.
- Freshly squeezed lemon juice: It’s all about that lemony punch; adds brightness and acidity.
- Vanilla extract: This adds depth to the flavor profile, making it more complex.
- Raspberries: Fresh or frozen, they provide that delightful filling; check for quality!
- Granulated sugar (for filling): Sweetens the raspberry mixture to balance its tartness.
- Cornstarch: Helps thicken the raspberry filling, giving it just the right consistency.
- Water: To dissolve the cornstarch for thickening the filling.
- Unsalted butter (for buttercream): Creamy and luscious, it’s essential for a smooth frosting.
- Powdered sugar: For that signature sweet icing texture in the buttercream.
- Heavy cream: Adds richness to the buttercream, making it indulgently creamy.
- Freshly squeezed lemon juice (for buttercream): Brightens the frosting with a pop of flavor.
- Finely grated lemon zest (for buttercream): Reinforces the lemon flavor, tying everything together.
- Chopped pistachios & Fresh raspberries (for decoration): These are optional but make for a gorgeous presentation and extra cheer!
You’ll find exact measurements for all these ingredients at the bottom of the article, perfect for printing out!
How to Make Moist Lemon Cupcakes Raspberry Filling
Let’s dive into the delightful process of making these moist lemon cupcakes raspberry filling. It’s easier than you might think, and I’m here to guide you every step of the way!
Step 1: Prepare the Muffin Tin and Oven
First, preheat your oven to 350°F (180°C). As it warms up, line a 12-cup muffin tin with cupcake liners. This sets the stage for your creations to rise gloriously!
Step 2: Create the Lemon-Infused Sugar
In a mixing bowl, take the granulated sugar and finely grated lemon zest. Rub them together with your fingers until fragrant. The mixture should feel like moist sand, releasing a citrusy aroma that wafts through your kitchen!
Step 3: Combine Dry Ingredients
In another bowl, whisk together the cake flour, lemon-infused sugar, chopped pistachios, baking powder, and sea salt. This dry mix is essential for ensuring even distribution of flavors. Trust me, it’ll make a difference!
Step 4: Incorporate Butter into Dry Mix
Add the cubed unsalted butter to the dry ingredients. Mix on low speed for about three minutes, until your mixture resembles coarse crumbs. This step introduces richness and helps in achieving those soft, fluffy cupcakes!
Step 5: Mix Wet Ingredients
In a separate bowl, combine the sour cream, whole milk, vegetable oil, large egg, vanilla extract, and freshly squeezed lemon juice. Whisk until smooth. This blend adds moisture and a creamy texture; it’s the heart of your cupcakes!
Step 6: Combine Wet and Dry Mixtures
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if a few lumps remain; overmixing can lead to dense cupcakes. We want them light and airy!
Step 7: Bake the Cupcakes
Carefully divide the batter among the cupcake liners, filling them about three-quarters full. Bake for 15–20 minutes. Keep an eye on them; when a toothpick inserted comes out with a few moist crumbs, they’re ready!
Step 8: Prepare the Raspberry Filling
In a saucepan over medium heat, cook the raspberries with sugar and lemon juice. Mash and stir for about 12 minutes until bubbling. It’s a vibrant, fragrant mixture! Then whisk cornstarch with water and add it to the pan, cooking for another two minutes until thickened. Let it cool completely.
Step 9: Make the Lemon Buttercream
In a stand mixer, cream the unsalted butter until smooth. Gradually add powdered sugar, mixing until incorporated. Add heavy cream, lemon juice, and lemon zest, then beat on high for two to three minutes. The buttercream should be light and fluffy, just begging to be slathered on top!
Step 10: Assemble the Cupcakes
Once your cupcakes are cool, core the center of each. Spoon in the raspberry filling, then pipe the lemon buttercream around the filled center. Top with a dollop of additional raspberry filling. A sprinkle of chopped pistachios and fresh raspberries will give your cupcakes a gorgeous finish!
Tips for Success
- Ensure all ingredients are at room temperature for even mixing and better texture.
- Check your oven temperature with a thermometer; oven variances can affect baking time.
- Don’t overmix the batter to keep those cupcakes light and airy.
- Let cupcakes cool completely before filling and frosting to prevent melting.
- Experiment with other fillings, like strawberry or blueberry, for a twist!
Equipment Needed
- Muffin tin: Regular or silicone works well; both prevent sticking.
- Cupcake liners: Use paper or reusable silicone liners for easy cleanup.
- Mixing bowls: A large and a medium will do the trick.
- Whisk: Essential for mixing; a fork also works in a pinch.
- Stand mixer or hand mixer: Either is perfect for creamy butter and airy batter.
Variations on Moist Lemon Cupcakes Raspberry Filling
- Different Fillings: Try using strawberry or blueberry filling for a fruity twist!
- Gluten-Free Option: Substitute cake flour with a gluten-free blend for tasty results.
- Vegan Friendly: Replace eggs with flaxseed meal and use non-dairy yogurt for sour cream.
- Just Lemon: Skip the raspberry filling and double up on the lemon buttercream for pure lemon happiness!
- Nut-Free: Omit pistachios entirely; it’ll still be delightful and nut-free for those with allergies.
Serving Suggestions for Moist Lemon Cupcakes Raspberry Filling
- Hot Brewed Tea: Pair these cupcakes with a warm cup of chai or green tea for a refreshing contrast.
- Fresh Fruit Salad: Serve with a side of mixed berries for a light and colorful accompaniment.
- Elegant Presentation: Arrange on a decorative cake stand and garnish with extra lemon zest for added flair.
- Ice Cream: Serve alongside a scoop of vanilla or lemon sorbet for a deliciously creamy combination.
- Picnic Treat: Pack them for a picnic with lemonade; they’ll be the star of the outdoor gathering!
FAQs about Moist Lemon Cupcakes Raspberry Filling
Can I use frozen raspberries for the filling? Absolutely! Frozen raspberries work perfectly. Just make sure to thaw and drain excess liquid before cooking them down for the filling.
How can I make these cupcakes gluten-free? You can easily substitute the cake flour with a gluten-free flour blend. Just ensure it’s a 1:1 replacement for baking to achieve the right texture.
What can I substitute for sour cream? If you don’t have sour cream on hand, plain yogurt can be a fantastic alternative. It will provide similar moisture and tanginess.
How should I store leftover cupcakes? To keep your cupcakes fresh, store them in an airtight container at room temperature for up to two days. Refrigeration will extend their freshness for about a week.
Can I prepare the raspberry filling in advance? Yes! You can prepare the raspberry filling ahead of time. Just refrigerate it in an airtight container until you’re ready to use it. It’ll still taste delightful!
Final Thoughts on Moist Lemon Cupcakes Raspberry Filling
Making these moist lemon cupcakes raspberry filling is truly a joyous experience! They are not just sweet treats; they embody the spirit of baking—bringing comfort and happiness. Each bite offers a refreshing burst of lemon, perfectly complemented by a tangy raspberry surprise. Whether you’re sharing them with family or enjoying a moment of indulgence just for yourself, these delightful cupcakes will brighten your day. They are the perfect blend of quick, easy, and utterly delicious. So, put on that apron and let the magic of lemon and raspberry fill your kitchen with love!
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Moist Lemon Cupcakes Raspberry Filling
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Deliciously moist lemon cupcakes with a tangy raspberry filling and topped with a creamy lemon buttercream.
Ingredients
- 150 g granulated sugar
- 1 tablespoon finely grated lemon zest, packed
- 180 g cake flour
- 45 g finely chopped pistachios
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 85 g unsalted butter, cubed and at room temperature
- 120 g sour cream, at room temperature
- 120 ml whole milk, at room temperature
- 80 ml vegetable oil
- 1 large egg, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 360 g fresh or frozen raspberries
- 50 g granulated sugar (for filling)
- 2 teaspoons freshly squeezed lemon juice (for filling)
- 12 g cornstarch
- 15 ml water
- 340 g unsalted butter (for buttercream)
- 240 g powdered sugar
- 45 ml heavy cream
- 1 tablespoon freshly squeezed lemon juice (for buttercream)
- 2 teaspoons finely grated lemon zest (for buttercream)
- Chopped pistachios (for decoration)
- Fresh raspberries (for decoration)
Instructions
- Line a 12-cup muffin tin with cupcake liners and preheat the oven to 180°C.
- Combine lemon zest with granulated sugar and rub together until the mixture resembles moist sand.
- In a mixer bowl, whisk together cake flour, lemon-infused sugar, chopped pistachios, baking powder, and sea salt.
- Add cubed butter to the dry ingredients and mix on low speed for 3 minutes until the mixture is coarse.
- In a separate bowl, whisk together sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice.
- Pour wet mixture into the dry ingredients, mixing briefly. Scrape down the bowl and continue mixing until just combined.
- Divide batter among liners, filling each about three-quarters full. Bake for 15–20 minutes, or until a toothpick comes out with a few moist crumbs. Cool the pan on a wire rack for 5 minutes, then transfer cupcakes to a rack to cool completely.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat, mashing and stirring until bubbling and bright red, about 10–12 minutes. Whisk cornstarch with water, stir into raspberry mixture, and cook an additional 1–2 minutes until thickened. Cool completely.
- In a stand mixer, cream butter until smooth. Add powdered sugar and mix until incorporated. Add heavy cream, lemon juice, and lemon zest, then beat on high speed for 2–3 minutes until light and fluffy.
- Core the centre of each cooled cupcake. Spoon raspberry filling into the cavity. Pipe buttercream around the filled centre, and top with additional raspberry filling.
- Garnish with chopped pistachios and fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- Feel free to adjust the sweetness of the raspberry filling to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
