Raspberry Lemon Heaven Cupcakes
These Raspberry Lemon Heaven Cupcakes are light, fruity, and beautifully tangy with a creamy lemon filling and whipped topping—perfect for spring celebrations or everyday treats.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1/2 cup fresh raspberries lightly dusted in flour
For the Lemon Cream Filling:
- 1/2 cup lemon curd
- 1/4 cup mascarpone cheese
- 1/4 cup whipped cream
For the Frosting:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For Topping:
- Extra raspberries
- Lemon zest strips
- Edible gold pearls optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together butter and sugar until light and fluffy. Add eggs, vanilla, lemon zest, milk, and sour cream. Mix well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in floured raspberries gently. Fill cupcake liners about 2/3 full.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For filling: mix lemon curd and mascarpone until smooth. Fold in whipped cream.
- Use a small knife to remove the centers of cooled cupcakes. Fill with lemon cream.
- Beat cream, powdered sugar, and vanilla until soft peaks form. Frost cupcakes.
- Decorate with raspberries, lemon zest, and edible pearls.
Notes
- Chill whipped cream before use for best texture.
- Stabilize whipped cream with 1 tbsp instant pudding mix if desired.
- Cupcakes can be baked a day ahead and assembled before serving.