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–+ servings

Raspberry Lemon Cream-Filled Cupcakes

Deliciously tangy and sweet, these cupcakes offer a perfect balance that tantalizes your taste buds. Easy to make and visually stunning, they are versatile enough for any occasion and ensure crowd-pleasing flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk can substitute with almond milk
  • 1 tablespoon lemon zest
For the Raspberry Filling
  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
For the Cream Filling
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Mix the dry ingredients in a bowl: flour, baking powder, and salt. Whisk them together until well combined.
  3. Cream the butter and sugar in a separate bowl until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Blend in the lemon zest and vanilla extract.
  5. Combine the wet and dry ingredients gradually, alternating with milk.
  6. Fold in fresh raspberries gently to avoid breaking them up too much.
  7. Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Enjoy crafting these delightful treats that will surely bring joy to your family gatherings!

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