Lemon Raspberry Cupcakes
Moist and fluffy lemon cupcakes filled with fresh raspberry filling and crowned with creamy raspberry buttercream frosting!
Ingredients
Raspberry Filling:
- 3 cups raspberries, fresh or frozen
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- Pinch of salt
Lemon Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 egg whites
- 1 whole egg
- 1 cup sour cream (or Greek yogurt)
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- ¼ cup milk
- 3 Tablespoons fresly-squeezed lemon juice
- 1 Tablespoon lemon zest
Raspberry Buttercream:
- 1 cup unsalted butter, softened
- ⅛ teaspoon salt
- 1 Tablespoon freshly-squeezed lemon juice
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 4 cups powdered sugar
- ⅓ cup raspberry filling (from recipe)
For Decorting:
- Fresh raspberries
Instructions
Make the Filling:
- In a medium saucepan, heat the berries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the berries and continue cooking until it begins to form a thick sauce, about 3-5 minutes. Remove from heat and pour into a shallow bowl. Chill in the refrigerator to cool completely.
Make the Cupcakes:
- Preheat oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy, about 3-4 minutes. Beat in the egg whites and whole egg, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the sour cream, vanilla, and almond extract on medium speed.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the milk, lemon juice, and zest, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- Place the 1/3 cup of raspberry filling into a fine mesh sieve set over a bowl. Using the back of a spoon or a rubber spatula, press on the filling, straining as much of the seeds and solids out as possible. You should end up with about 3 Tablespoons of completely smooth filling; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt together on high until smooth and creamy. Add the lemon juice, vanilla, and almond extract, beating until combined.
- Gradually add the powdered sugar, a cup at a time, until all of the sugar has been added and frosting is smooth. Add the strained filling, a tablespoon at a time, mixing until combined. Transfer frosting to a piping bag fitted with a large star tip.
To Assemble:
- Using a paring knife, carve a cone-shape piece out of the center of each cupcake. Try to cut only about halfway deep. Fill each cupcake with the raspberry filling. Pipe the frosting on top of each cupcake. Finish each cupcake with a fresh raspberry.