Description
These moist lemon cupcakes, filled with tart raspberry compote and topped with creamy lemon buttercream, are a delightful treat for any occasion.
Ingredients
Scale
- 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
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar (for raspberry filling)
- 2 teaspoons fresh lemon juice (for raspberry filling)
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 cups unsalted butter (for buttercream)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice (for buttercream)
- 2 teaspoons lemon zest (for buttercream)
- Chopped pistachios (for decorating)
- Fresh raspberries (for decorating)
Instructions
- Line a 12-cup cupcake pan with liners and preheat your oven to 350°F/180°C.
- Rub the lemon zest into the sugar until it feels like wet sand.
- Whisk together the cake flour, lemon sugar, chopped pistachios, baking powder, and fine sea salt.
- Add the cubed butter into the dry ingredients and mix on low speed for about 3 minutes.
- Whisk together the sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice.
- Slowly add the wet mixture into the dry ingredients and mix until just combined.
- Scoop the batter into the cupcake liners, filling each one about 3/4 full.
- Bake for 15-20 minutes until done. Let cool for 5 minutes before transferring to a wire rack.
- Prepare the raspberry filling by cooking the raspberries, sugar, and lemon juice until bright red.
- Mix in the cornstarch and water, and cook until thickened.
- Cream the butter for buttercream until smooth and gradually mix in powdered sugar, heavy cream, lemon juice, and lemon zest until fluffy.
- Core the center of the cooled cupcakes and fill with raspberry compote, then pipe lemon frosting around it.
- Decorate with chopped pistachios and fresh raspberries.
Notes
These cupcakes can be baked a day in advance. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg