Lemon Cupcakes with Raspberry Filling Nevin’s Auntie Mary once told me about these delicious cupcakes that she makes. Although I wasn’t given a specific recipe, I was provided with a pretty good (and mouth watering) description. I desperately wanted to try this out, so now I present to you all my personal adaptation of her knockout cupcake recipe. These are so freaking delicious! The flavors of the lemon and raspberry really come through, creating a fresh. light taste perfect for spring and summer. I highly recommend these. Even you are feeling a little lazy and settle on boxed cake mix (no judgement!), this flavor combination will still make your cake fantastic. Take note of the couple of places where I incorporate some of my own tips and tricks from my Making Moist Cakes post to ensure that these cupcakes don’t get dry. Let me know what you think, especially if you decide to try these out for yourself! Happy Spring and happy baking!


Servings: 24
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:

For the cake

  • 2 sticks of unsalted butter (softened)
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1/2 cup reduced fat sour cream
  • 1/3 cup lemon zest (about 6 lemons zested)
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract

For the filling

  • 12 oz fresh raspberries
  • 2 tbsp lemon juice
  • 1/4 cup sugar
  • 1 tbsp corn starch

Directions:

First things first, get all your ingredients ready! This means you need to start zesting those lemons. Hopefully you have an actual zester, but if not a cheese grater will also work, and is what I used. After you get your ingredients ready and your lemons zested, you are ready to begin! IMG_2295Preheat the oven to 350F. Cream the butter and sugar with a mixer until well combined and light and fluffy. IMG_2294With the mixer on medium speed, add your eggs, 1 at a time, sour cream and lemon zest. IMG_2296Sift together flour, baking powder and salt in a bowl. Add part of the flour mixture to the batter mixture, mixing as you add. Then add in your lemon juice and vanilla extract. Finally, add the the remaining flour mixture and mix until well combined. Note: you might have small little lumps of lemon zest (especially if you only had a cheese grater to do your zesting). This is completely fine and you do not need to kill yourself trying to make the batter perfectly smooth. Just be sure all the ingredients are mixed well.IMG_2298Spoon batter into cupcake liners and fill about 1/2-3/4 of the way full.  IMG_2300Bake for about 25 minutes, or until a toothpick comes out clean. Be sure to not overcook.

While these are cooking, you can begin working on your raspberry filling. Combine all your ingredients for the filling in a small saucepan. IMG_2297Cook over medium heat, stirring frequently, until all ingredients have mixed together and thickened. IMG_2299Let filling completely cool.

Remove your done cupcakes from the oven and let completely cool on a wire rack. Once both cupcakes and filling are cool, begin the filling process! Scoop out a small circle from the top of your cupcake using a spoon. IMG_2301Next, add a dollup of the raspberry filling. IMG_2302Then, add in some icing. I recommend using my recipe for homemade cream cheese icing which can be found here. For this particular recipe, however, I was lazy and just used store bought cream cheese icing. I highly recommend NOT doing this- store bought icing really is never even close to as good as homemade, but we all have our lazy days :-O. IMG_2303Put the tops back on! IMG_2304Then sprinkle with powdered sugar, top with a fresh raspberry and enjoy! Get your spring/summer dessert on! IMG_2308Nutrition Facts:

Calories: 202; Fat: 10 g; Cholesterol: 49 mg; Sodium: 149 mg; Carbs: 30 g; Sugars: 16 g; Protein: 3 g


Amanda’s Rating: 9/10

Nevin’s Rating: 9/10

 

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