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 They’re Made!
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!
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.
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Looking for more raspberry lemon desserts? These ‘Raspberry Lemon Macarons’ are simply divine! You’ll love the real raspberry flavor, thanks to the freeze dried raspberries!
And, you can use those macarons to top off this stunning ‘Raspberry Lemon Cake’ made with lemon buttercream!