Lemon Raspberry Cupcake Delight (Printable Version)
# What You'll Need:
→ For the Cupcakes
01 -
1 ½ cups regular flour
02 -
1 tsp baking powder
03 -
¼ tsp baking soda
04 -
½ tsp salt
05 -
½ cup soft unsalted butter
06 -
¾ cup white sugar
07 -
2 big eggs
08 -
1 tsp vanilla flavor
09 -
½ cup buttermilk
10 -
Peel from 1 whole lemon
→ For the Filling
11 -
½ cup raspberry spread
12 -
½ cup tangy lemon filling
→ For the Frosting
13 -
1 cup soft unsalted butter
14 -
4 cups icing sugar
15 -
2–3 tbsp thick cream or milk
16 -
1 tsp vanilla flavor
17 -
Whole raspberries for topping
# How to Make It:
01 -
Get your oven going at 350°F (175°C) and put paper liners in a 12-cup muffin pan.
02 -
Grab a bowl and stir flour, baking powder, baking soda, and salt together. Put it aside for now.
03 -
Take a bigger bowl and whip the soft butter with sugar till it's fluffy, around 2-3 minutes. Add eggs one by one, then mix in vanilla and lemon peel.
04 -
Switch between adding your dry mix and buttermilk to the butter stuff, starting and finishing with dry things. Don't overmix it.
05 -
Drop batter into your paper liners, filling each about two-thirds of the way up.
06 -
Pop them in the oven for 18-20 minutes. They're done when you stick a toothpick in and it comes out clean. Let them cool fully on a rack.
07 -
After cooling, cut out a bit from the middle of each cake. Put in some raspberry jam and lemon filling. Put the top piece back on.
08 -
For your frosting, whip the butter till smooth. Slowly add sugar, then mix in vanilla and enough cream to make it just right. Beat until it's light and fluffy.
09 -
Swirl or spread the frosting on each cake and stick a fresh raspberry on top.
# Additional Tips:
01 -
Keep your frosted cakes in the fridge in a sealed container for up to 4 days.
02 -
You can freeze plain cakes without frosting for up to 2 months.
03 -
Add a dusting of icing sugar or a drizzle of raspberry topping for extra wow.
04 -
Try using lime filling instead of lemon or strawberry jam instead of raspberry for different flavors.