Description
Indulge in the delightful experience of Moist Lemon Cupcakes with Raspberry Filling. These cupcakes combine the zesty brightness of lemon with the sweet-tart flavor of fresh raspberries, creating a refreshing dessert perfect for any occasion. With a soft, buttery cake base, luscious raspberry filling, and silky lemon frosting, they are not only a treat for your taste buds but also visually stunning. Ideal for summer gatherings, birthday celebrations, or simply as a weekend indulgence, these cupcakes bring vibrant flavors and homemade goodness to your dessert table.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/2 cups cake flour
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 large egg
- 3 cups raspberries (fresh or frozen)
Instructions
- Preheat oven to 350°F (180°C) and line a cupcake pan with liners.
- Mix sugar and lemon zest until fragrant. Combine dry ingredients in one bowl and wet ingredients in another.
- Mix the wet ingredients into the dry until just combined.
- Fill liners about three-fourths full and bake for 15–20 minutes.
- Prepare raspberry filling by cooking raspberries with sugar and cornstarch until thickened.
- Frost cooled cupcakes with lemon frosting and fill centers with raspberry compote.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg