Moist Lemon Cupcakes With Raspberry Filling (Printable)

Zesty lemon treats filled with raspberry preserves and creamy buttercream frosting

# What You’ll Need:

→ Lemon Cupcakes

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→ Raspberry Filling

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→ Lemon Buttercream

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# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - Mix in lemon juice. The batter may appear slightly curdled—this is normal.
06 - Add half of the flour mixture, then half of the milk, mixing on low speed. Repeat with remaining flour mixture and milk, mixing just until combined.
07 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
08 - Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Once cooled, use a small knife or cupcake corer to remove a small core from the center of each cupcake. Fill the cavity with about 1 teaspoon of raspberry preserves.
10 - Beat butter until creamy. Add powdered sugar, lemon juice, lemon zest, and salt. Beat until smooth and fluffy, adding milk as needed to reach a spreadable consistency.
11 - Pipe or spread buttercream onto filled cupcakes. Decorate with fresh raspberries or lemon zest if desired.

# Expert Tips:

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  • The bright citrus flavor wakes up your palate like sunshine on a cloudy day
  • That surprise raspberry center makes people feel genuinely spoiled
  • The cupcakes stay moist for days, somehow tasting even better on day two
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  • Cold ingredients are your enemy in this recipe—everything should be at room temperature before you start mixing
  • The batter will look curdled after adding lemon juice, but it smooths out completely once the dry ingredients go in
  • Wait until cupcakes are completely cool before coring them or the filling will melt right through
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  • Zest your lemons before juicing them—it's so much harder to zest a squishy squeezed lemon
  • Bring your eggs to room temperature in a bowl of warm water for 10 minutes if you forgot to take them out earlier

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