Description
Scratch Lemon Raspberry Cupcakes That Wow Every Bite
Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 cups cake flour
- 1/2 cup finely chopped pistachios
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chopped pistachios
- 1/4 cup fresh raspberries
Instructions
- Line a 12-cup cupcake pan with cupcake liners and preheat your oven to 350°F (180°C).
- Rub the lemon zest into the granulated sugar until it resembles wet sand.
- In a stand mixer, whisk together cake flour, lemon sugar, finely chopped pistachios, baking powder, and sea salt. Blend in the cubed butter on low speed for about 3 minutes until it looks like coarse sand.
- In a separate bowl, whisk together sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice until smooth and well blended.
- Gradually add the wet ingredients to the dry ingredients. Mix for just a few seconds until everything is combined, then scrape down the bowl and mix until no dry flour is visible.
- Scoop the batter into the prepared cupcake liners, filling each about 3/4 full.
- Bake the cupcakes for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
- Let the pan cool on a wire rack for 5 minutes before removing the cupcakes to cool completely.
- In a medium saucepan, cook raspberries, granulated sugar, and lemon juice over medium heat. Mash occasionally for about 10-12 minutes.
- Stir in cornstarch mixed with water, cooking for 1-2 minutes until thickened.
- Beat unsalted butter in a mixing bowl until smooth. Slowly mix in powdered sugar, followed by heavy cream, lemon juice, and lemon zest. Continue beating until light and fluffy.
- Core the center of each cooled cupcake and fill with raspberry compote. Pipe the lemon buttercream around the core and add more raspberry filling in the center. Garnish with chopped pistachios and fresh raspberries.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg