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Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy, then beat in eggs, vanilla extract, and lemon zest.
- Combine wet and dry ingredients, alternating with buttermilk until just mixed.
- Fill cupcake liners with batter and bake for 18-20 minutes. Let cool.
- Core the center of each cupcake and fill with raspberry jam and lemon curd.
- For frosting, beat butter and gradually add powdered sugar, vanilla, and cream to desired consistency.
- Frost cupcakes and garnish with fresh raspberries.
Notes
Ensure ingredients are at room temperature for a smoother batter.
Cool cupcakes completely before filling to maintain their shape.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
- Cholesterol: 50