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Moist Lemon Cupcakes Raspberry Filling

Moist Lemon Cupcakes Raspberry Filling

These moist lemon cupcakes feature a tangy raspberry filling and creamy lemon buttercream, topped with pistachios and fresh raspberries for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 320 kcal

Equipment

  • 1 12-cup muffin tin
  • 1 mixer
  • 1 saucepan
  • 1 stand mixer
  • 1 wire rack

Ingredients
  

  • 150 g granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 180 g cake flour
  • 45 g finely chopped pistachios
  • 2 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 85 g unsalted butter cubed and at room temperature
  • 120 g sour cream at room temperature
  • 120 ml whole milk at room temperature
  • 80 ml vegetable oil
  • 1 large egg at room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 360 g fresh or frozen raspberries
  • 50 g granulated sugar for filling
  • 2 teaspoons freshly squeezed lemon juice for filling
  • 12 g cornstarch
  • 15 ml water
  • 340 g unsalted butter for buttercream
  • 240 g powdered sugar
  • 45 ml heavy cream
  • 1 tablespoon freshly squeezed lemon juice for buttercream
  • 2 teaspoons finely grated lemon zest for buttercream
  • Chopped pistachios for decoration
  • Fresh raspberries for decoration

Instructions
 

  • Preheat oven to 180°C and line a 12-cup muffin tin with cupcake liners.
  • Rub lemon zest and granulated sugar together until mixture resembles moist sand.
  • In a mixing bowl, combine cake flour, lemon sugar, chopped pistachios, baking powder, and sea salt.
  • Add cubed butter to dry ingredients and mix on low speed for 3 minutes until mixture is coarse.
  • In a separate bowl, whisk sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice.
  • Pour wet mixture into dry ingredients and mix briefly, scraping the bowl, then mix until just combined.
  • Divide batter evenly among liners, filling each three-quarters full.
  • Bake for 15–20 minutes or until a toothpick inserted comes out with a few moist crumbs.
  • Cool cupcakes in the pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.
  • Cook raspberries, sugar, and lemon juice in a saucepan over medium heat, mashing and stirring until bubbling and bright red, about 10–12 minutes.
  • Whisk cornstarch with water and stir into raspberry mixture; cook 1–2 more minutes until thickened; cool completely.
  • In a stand mixer, cream butter until smooth.
  • Add powdered sugar and mix until incorporated.
  • Add heavy cream, lemon juice, and lemon zest; beat on high speed for 2–3 minutes until light and fluffy.
  • Core center of each cooled cupcake and spoon raspberry filling into the cavity.
  • Pipe buttercream around the filled center and top with additional raspberry filling.
  • Decorate with chopped pistachios and fresh raspberries.

Notes

  • Use room temperature ingredients for best texture.
  • Store cupcakes in airtight containers up to 2 days at room temperature or 1 week refrigerated.
  • Adjust raspberry filling sweetness as desired.