Description
Delightful cupcakes bursting with raspberry jam and lemon curd, topped with fluffy whipped cream.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup lemon curd
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh raspberries for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners.
- Cream together butter and sugar until light and fluffy.
- Add eggs, buttermilk, lemon zest, and lemon juice, mixing until combined.
- Combine flour, baking powder, baking soda, and salt in another bowl and gradually add to the wet mixture.
- Fill the cupcake liners 2/3 full with batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool on a wire rack completely.
- Create a hole in each cupcake and fill with raspberry jam and lemon curd.
- Whip the heavy cream and powdered sugar until fluffy.
- Frost the cupcakes with whipped cream and top with fresh raspberries.
- Serve and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze without frosting for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, raspberry, lemon, dessert, baking