Soft and fluffy raspberry lemon cupcakes filled with homemade raspberry curd and topped with whipped raspberry frosting.
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 2 cups fresh raspberries
- 1/2 cup sugar
- pinch of salt
- 1 Tbsp water
- 2 tsp lemon juice
- 1 Tbsp arrowroot starch
- 2 Tbsp unsalted butter, cubed
Whipped Raspberry Frosting
- 1 1/2 cups unsalted butter, at room temperature
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 tsp lemon juice
- 3 Tbsp raspberry curd (from above)
- 4 cups powdered sugar
- 2 Tbsp heavy cream
- 1/4 cup fresh raspberries
- Make cupcakes: Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest, and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
- Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3 full of batter.
- Bake cupcakes for 18 to 20 minutes, until tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
- Make raspberry curd: Combine raspberries, sugar, and salt in a medium saucepan. Bring to a simmer over moderate heat, stirring until sugar is dissolved and raspberries are broken down.
- Strain through a fine-mesh sieve into a bowl, pressing firmly on seeds. Return raspberry sauce to saucepan. Combine water, lemon juice, and arrowroot starch. Whisk together until completely smooth, then add to saucepan and stir in.
- Bring to a simmer over medium-low heat, stirring until mixture begins to thicken. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter.
- When curd is smooth and thickened, and coats the back of a spoon, transfer to a glass bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
- Make frosting: Beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla, lemon zest, and lemon juice. Beat in raspberry curd until combined. Gradually mix in powdered sugar on low speed until incorporated, scraping down bowl as needed. Add heavy cream and mix in on low speed until smooth. Mix in raspberries. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
- Assemble cupcakes: To fill the cupcakes, use a small paring knife to cut a small cone out of the center of each cupcake. Fill each cupcake with a spoonful of raspberry curd. Transfer frosting to a large piping and decorate cupcakes. If desired, top with fresh raspberries and lemon slices. Chill cupcakes 20 minutes before serving.
- Store leftover cupcakes covered in the refrigerator for up to 3 days; bring to room temperature before serving.
Keywords: Raspberry, Lemon, Cupcakes