Description
Deliciously moist lemon cupcakes filled with a tart raspberry compote and topped with creamy lemon buttercream, perfect 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
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Chopped pistachios (for decorating)
- Fresh raspberries (for decorating)
Instructions
- Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
- Rub the lemon zest into the sugar until it looks like wet sand.
- In a stand mixing bowl, whisk together the flour, lemon sugar, pistachios, baking powder, and salt. Add in the butter and mix on low speed for about 3 minutes.
- In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.
- Mix the wet ingredients into the dry ingredients for a few seconds. Scrape down the bowl and continue mixing until just combined.
- Scoop the batter into the prepared cupcake liners, filling each one roughly 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the raspberry filling. In a saucepan, cook the raspberries, 1/4 cup sugar, and 2 teaspoons lemon juice over medium heat, mashing occasionally until bubbly, about 10-12 minutes.
- Mix cornstarch and water in a small bowl, and add it to the raspberry mixture. Cook for an additional 1-2 minutes until thickened. Remove from heat and let cool.
- Make the buttercream. Cream the unsalted butter until smooth, then mix in powdered sugar. Add heavy cream, lemon juice, and lemon zest, beating until fluffy, about 2-3 minutes.
- Once the cupcakes are completely cooled, core the center of each cupcake and fill with the raspberry compote. Pipe the lemon frosting around the core and top with more raspberry filling.
- Garnish with chopped pistachios and fresh raspberries for a beautiful presentation.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for 3-4 days. You can also freeze un-frosted cupcakes for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg