Just plan to make a double batch of my lemon cupcakes, because you won’t have just one! These vanilla raspberry cupcakes with raspberry buttercream have a surprise lemon curd filling on the inside! Not only are these berry cupcakes so much fun to make but they’re even more fun to eat! I love the flavor combination of sweet and fruity raspberries with zesty and tangy lemon. It’s a flavor combination made in heaven!
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How to Make Raspberry Lemon Cupcakes!
You’ll love how easy these cupcakes are to make!
- I start this raspberry cupcake recipe off with a simple vanilla cake batter for the cupcakes. I have a simple vanilla cake recipe that I use for all my baking recipes; watch it in my ‘Back to Cake Basics’ series!
- If you want to add extra raspberry flavor to the cake, try adding some crushed freeze-dried raspberries or a teaspoon of raspberry extract to the mix.
- Once the cupcakes are baked, I take a simple round cake tip and cut out the center of each cupcake. You can also do this with a small spoon, scooping out just enough to get some lemon curd inside.
- The creamy and zesty lemon curd filling is perfect for these raspberry lemon cupcakes! Lemon curd is a great filling for cakes, cupcakes, tarts and even on toast. Check out my ‘Easy Lemon Curd’ video recipe for step-by-step instructions!
- Frost the cupcakes with my easy raspberry buttercream, garnish with fresh berries and mint leaves on top, and enjoy!
The Raspberry Buttercream
You can’t have these lemon cupcakes without the raspberry buttercream! Once the cupcakes have cooled and filled, I frost them with a berry frosting. This frosting is everything – sweet, fruity and the perfect complement to the lemon curd filling! Frosting tip: whenever you’re adding fresh berries to a buttercream, add them at the very end! Make sure the frosting is light and fluffy first. If you add the berries too soon, the frosting will separate.
Enjoyed this easy recipe for raspberry cupcakes? Check out some of my other recipes you’re sure to enjoy!
- Strawberry Cupcakes – sweet strawberry cake topped with a fruity strawberry buttercream!
- Italian Coconut Cream Cupcakes – delicate coconut cake with fluffy, Italian meringue coconut frosting!
- Chocolate Toffee Cupcakes – rich chocolate cake with salted caramel buttercream and toffee bits!
- Strawberry Basil Cupcakes – these unique cupcakes are made with basil buttercream!
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Raspberry Lemon Cupcakes (video)
For Vanilla Cupcakes:
- 6 tablespoons butter, softened at room temperature
- 3/4 cup white granulated sugar
- 3 egg whites
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
For Raspberry Buttercream:
- 1 1/2 cups unsalted butter, softened at room temperature
- 3 cups confectioner's sugar
- 1/2 teaspoon raspberry extract
- few drops red food coloring
- 10 raspberries
- additional raspberries and mint leaves for garnish
- 1/2 cup lemon curd
- Preheat oven to 350F. Line a 12-count cupcake pan with cupcake liners; set aside.
- In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. Add the egg whites and vanilla extract; mix until well combined. Add the milk.
- In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Using a sifter, add the dry ingredients gradually into the batter, mixing after each addition. Be careful not to over mix, beat only until the flour is incorporated.
- Fill the cupcake liners two-thirds of the way full. Bake the cupcakes in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and set onto cooling rack to cool completely before frosting.
- Once cooled, prepare the frosting. Place the softened butter into a mixer bowl and whisk on high speed for 8 to 10 minutes until butter is light and fluffy. Scrap down the sides of the bowl often. Add the confectioner's sugar gradually and mix after each addition. Once all the sugar is added, whisk for about 5 minutes until frosting is fluffy. Add the raspberry extract, red food coloring and raspberries last. Mix for about 30 seconds. Transfer the frosting into a pastry bag for piping.
- Fill the cupcakes with lemon curd: using a melon baller or small measuring spoon, scoop out a small center on each cupcake. Transfer the lemon curd into a pastry bag tipped with a Wilton 230 tip or similar. Fill the center of each cupcake with generous amount of lemon curd.
- Frost each cupcake with frosting, then garnish with fresh raspberries and mint leaves, if desired. Store in refrigerator if not serving immediately; remove 1 hour prior to serving to allow frosting to soften.