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Lemon Raspberry Cupcakes with Lemon Curd

These delightful cupcakes combine fluffy texture with the vibrant flavors of tangy lemons and sweet raspberries, topped with creamy lemon curd for an irresistible treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Ensure it's at room temperature for easy creaming.
  • 0.5 cups milk Can use dairy-free alternatives.
  • 2 large eggs Can substitute with applesauce for vegan option.
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon lemon zest Freshly grated for maximum flavor.
  • 0.5 cups fresh raspberries Gently folded into the batter.
Topping
  • 1 cup lemon curd Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line your cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set this bowl aside.
  3. In a larger bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, followed by the milk and lemon zest. Mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture and fold gently until just combined. Be careful not to overmix.
  6. Gently fold in the fresh raspberries. They should be evenly distributed throughout the batter.
Baking
  1. Fill the cupcake liners about 2/3 full with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  2. Once baked, allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Assembly
  1. Once cooled, generously dollop lemon curd on top of each cupcake.
  2. Enjoy these delightful treats with family and friends!

Notes

Use fresh raspberries and lemon zest for the best flavor. Avoid overmixing to maintain fluffiness. Store in an airtight container in the fridge for up to 5 days or freeze without lemon curd for 3 months.