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Lemon Raspberry Cupcakes

These homemade Lemon Raspberry Cupcakes are light, moist vanilla cupcakes, filled with a smooth lemon curd and topped with a fresh raspberry cream cheese frosting. Perfect for any celebration!
Course Dessert
Cuisine American
Keyword cupcake recipe, easy lemon cupcakes recipe, homemade cupcakes recipe, lemon, rasberry buttercream
Prep Time 45 minutes
Cook Time 20 minutes
Servings 12 cupcakes

Ingredients

Lemon Curd

  • 1 large egg
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 3 tbsp cornstarch
  • 2 tbsp heavy cream
  • 6 tbsp butter

Cupcakes

  • 1 cup sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 1 tsp lemon juice
  • 1/2 cup buttermilk
  • 2 tbsp sour cream
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Raspberry Purée

  • 1 cup fresh or frozen raspberries, thawed
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Raspberry Cream Cheese Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2-3 tbsp raspberry puree
  • 1/4 tsp salt
  • 4 cups powdered sugar

Garnish

  • Freeze dried raspberries

Instructions

Lemon Curd

  • In a medium heatproof bowl, place eggs, egg yolks, sugar, lemon juice, cornstarch and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water. Cook on medium heat, whisking constantly, until mixture becomes thick, about 10-15 minutes.
    Remove from heat then strain mixture. Add butter and zest and whisk until completely melted and incorporated, and mixture is smooth. Allow to cool to room temperature, then place the curd into a container with a lid. Place the container in the refrigerator overnight.

Cupcakes

  • To the bowl of a stand mixer (or a large mixing bowl for using a hand mixer), add eggs and granulated sugar. Beat with the paddle attachment (or a hand mixer) until thick and fluffy, for about 2 minutes. Add butter and oil, then mix again. Add vanilla extract, lemon juice, buttermilk and sour cream. Blend together. Add the dry ingredients and blend until smooth.
    Add muffin liners to a 12 cup muffin pan. Scoop batter and fill into each muffin liner 1/2-3/4 full. Place in a 350 degree oven and bake for 20 minutes or until the cupcakes are fully baked. Cool completely on a wire rack.

Raspberry Purée

  • Add raspberries, sugar and lemon juice to a blender and purée. Strain the mixture to remove the seeds. Place purée into a small saucepan and cook over low heat until the mixture thickens, about 5 minutes. Remove from heat and cool.

Frosting

  • Add butter and cream cheese to the bowl of a stand mixer (or a large mixing bowl for using a hand mixer). Beat until smooth. Add powdered sugar, salt and vanilla. Mix until incorporated. Add 2-3 tablespoons of the raspberry purée and mix in slightly so that there are still streaks of the purée throughout.

Assembly

  • Use an apple corer or a knife to cut the center out of the cupcake about 3/4 of the way down. Add lemon curd to a pastry bag. Pipe the filling inside of the cupcake. Place lace the top of the removed cake back onto the cupcake. Place the frosting in another pastry bag with a large star tip. Pipe the frosting on top of the cupcake in a circular motion. Garnish with crushed freeze dried raspberries