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Delicious Lemon Curd Filled Cupcakes with Raspberry Buttercream

lemon curd filled cupcakes - featured image
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Tender and moist cupcakes filled with creamy lemon curd and topped with a light, fruity raspberry buttercream. A perfect balance of tart and sweet for any celebration or treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk (or almond/oat milk)
  • Fresh lemon zest from 1 large lemon
  • About ¾ cup (180ml) store-bought or homemade lemon curd
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • ½ cup (about 70g) fresh or frozen raspberries, pureed and strained
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract and fresh lemon zest.
  5. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Spoon batter into liners about ⅔ full (roughly 2 tablespoons per cupcake). Bake 18-20 minutes or until a toothpick inserted comes out clean. Cool completely on a rack.
  7. For raspberry buttercream: Beat 1 cup softened butter until creamy. Gradually add powdered sugar, then mix in strained raspberry puree, vanilla, and salt. Beat until fluffy and spreadable.
  8. Core each cooled cupcake center with a small knife or cupcake corer. Fill each cavity with about 1 tablespoon lemon curd.
  9. Pipe raspberry buttercream atop each cupcake using a piping bag fitted with a small round tip. Garnish with fresh raspberries if desired.

Notes

Do not overmix batter after adding flour to keep cupcakes tender. Whip butter and sugar until pale and fluffy for best texture. Strain raspberry puree well to avoid loose frosting. Warm lemon curd slightly if too thick for easier filling. Bake cupcakes in advance and fill/frost on serving day for freshness. Store unfrosted cupcakes in airtight container refrigerated up to 2 days or freeze up to 2 months.

Nutrition

Keywords: lemon curd cupcakes, raspberry buttercream, lemon cupcakes, filled cupcakes, easy cupcake recipe, homemade lemon curd, raspberry frosting

Find it online: https://emmayum.com/delicious-lemon-curd-filled-cupcakes-recipe-easy-perfect-raspberry-buttercream-tutorial/