Description
Delight in these moist lemon cupcakes filled with tangy raspberry jam and topped with silky lemon buttercream. Perfectly balanced with a hint of pistachios for texture and a fresh burst of citrus and berry, this recipe is ideal for celebrations or a sweet treat any day.
Ingredients
Scale
Lemon Cupcake Batter:
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest, packed
- 1 1/2 cups cake flour
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1/3 cup vegetable oil
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Raspberry Jam Filling:
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
Lemon Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Chopped pistachios, for decorating
- Fresh raspberries, for decorating
Instructions
- Prepare the oven and liners: Line a 12-cup cupcake pan with paper liners and preheat your oven to 350°F/180°C for optimal baking temperature.
- Lemon sugar mixture: Rub the lemon zest into the granulated sugar until the texture resembles wet sand, enhancing the lemon aroma and flavor.
- Combine dry ingredients and butter: In a large mixing bowl, whisk together the cake flour, lemon sugar, chopped pistachios, baking powder, and salt. Add the cubed unsalted butter and mix at low speed for 3 minutes until the mixture looks like coarse sand.
- Mix wet ingredients: In a separate bowl, whisk together the sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice thoroughly.
- Combine wet and dry: Add the wet ingredients to the dry mixture and mix for a few seconds, scraping down the bowl to ensure even mixing, then continue until just combined. Avoid overmixing to keep cupcakes tender. Scoop the batter into liners, filling each about 3/4 full.
- Bake the cupcakes: Bake for 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let them cool in the pan on a wire rack for 5 minutes before transferring them completely to the rack to cool.
- Make raspberry filling: In a saucepan over medium heat, cook the raspberries, sugar, and lemon juice while mashing occasionally for about 12 minutes until bright red and bubbling. Stir in the cornstarch mixed with water and cook for another 2 minutes till thickened. Remove from heat and let cool.
- Prepare lemon buttercream: Cream the unsalted butter until smooth, then gradually add powdered sugar. Once well combined, mix in heavy cream, lemon juice, and lemon zest. Beat the frosting for an additional 2 to 3 minutes until light and fluffy.
- Assemble cupcakes: Core the center of cooled cupcakes while still in the pan to keep them intact. Fill the core with raspberry filling, then pipe lemon buttercream around the filled center. Add more raspberry filling in the frosting circle. Decorate with chopped pistachios and fresh raspberries. Remove from pan and serve.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale to ensure the perfect cupcake texture.
- Use either fresh or frozen raspberries for the filling according to availability or preference.
- The pistachios add a delightful crunch but can be omitted if desired.
- Store cupcakes in an airtight container at room temperature for 1-2 days or refrigerate for 3-4 days to maintain freshness.
- Cupcakes can be frozen unassembled or fully assembled (without fresh garnishes) for up to one month; avoid stacking when freezing.
- You can prepare all components—including batter, filling, and frosting—ahead of time and store in the refrigerator for up to five days.
