Lemon and raspberry might just be the ultimate sunshine-inspired flavor combo—I mean, have you tried my raspberry lemon muffins? If you haven’t, you’re in for a treat!
But if you’re craving something a little sweeter and fancier, these cupcakes are absolutely delicious.
I’m talking light, super moist lemon cake made from scratch with fresh lemon juice and zest, centers of homemade raspberry jam, a hint of pistachio, creamy lemon buttercream, and fresh raspberries on top. They’re a fancier version of my soft and fluffy lemon raspberry cookies!
As a trained pastry chef, I know bakery-worthy cupcakes and what makes them both delicious and beautiful. And these? They’re soft, tangy, fruity, and way better than anything you’ll find in a bakery case.
This is the perfect dessert for any occasion, and I promise they’re easy to make!
In the mood for more better-than-bakery recipes? My easy lemon loaf is my favorite bakery copycat! Or try my lemon sweet rolls—they’re a lemon version of classic cinnamon rolls!
Table of Contents
Let’s Make Them!
1
Make the lemon sugar. Rub the lemon zest into the sugar until it resembles wet sand. This releases the natural oils in the zest for a super lemony flavor!
2
Mix the butter with the dry ingredients in a stand mixing bowl. It should resemble coarse sand!
3
Mix in the whisked wet ingredients. Scrape down the bowl to ensure no flour pockets remain.
4
Fill the cupcake liners in a metal cupcake pan. I love using a spring-loaded scoop to fill each one 3/4 full with the cupcake batter.
If you’re as obsessed with bright, citrusy desserts as I am, you have to try my summery lemon poppy cupcakes or my lemon curd cake—it has layers of buttery cake and rich, tangy lemon curd!
5
Make the raspberry jam filling. You can use fresh or frozen raspberries, just make sure to cook them until they are bright red and thick.
6
Make the lemon frosting. You could also top with my favorite bakery-style cream cheese frosting, raspberry frosting, or vanilla buttercream instead.
7
Core and fill the centers. Use an apple corer to cut out the center of each cupcake. Then, use a piping bag or spoon to fill the centers with the raspberry filling.
8
Frost and decorate the cupcakes. Pipe a border of buttercream around the raspberry-filled center. Sprinkle with pistachios, then top with more raspberry filling and fresh raspberries.
Have bakery-quality cupcakes on your mind now? You must make my chocolate Oreo cupcakes—they’re dipped in a magic chocolate shell! Or go for my cherry cheesecake cupcakes, filled with cherry jam filling just like these.
Ingredient Substitutions
Cake flour: This method relies on cake flour for success, so it is not substitutable. Otherwise, your cupcakes will have a super tough and cornbread-like texture.
Pistachios: You can also leave them out completely if needed!
Sour cream: For an alternative, substitute plain Greek yogurt.
Moist Lemon Cupcakes with Raspberry Filling
Ingredients
Lemon Cupcake Batter
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest, packed
- 1 1/2 cups cake flour, *See notes below for measuring*
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1/3 cup vegetable oil
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Raspberry Jam Filling
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon tablespoon cornstarch
- 1 tablespoon water
Lemon Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Chopped pistachios, for decorating
- Fresh raspberries, for decorating
Instructions
- Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
- Rub the lemon zest into the sugar until it looks like wet sand.3/4 cup (150 g) granulated sugar, 1 tablespoon lemon zest
- In a stand mixing bowl, whisk together the flour, lemon sugar, pistachios, baking powder, and salt. Mix in the butter on low speed for 3 minutes until it resembles coarse sand.1 1/2 cups (180 g) cake flour, 1/3 cup (47 g) finely chopped pistachios, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 6 tablespoons (84 g) cubed unsalted butter
- In a separate bowl, whisk together the sour cream, milk, oil, egg, vanilla extract, and lemon juice.1/2 cup (113 g) sour cream, 1/2 cup (113 g) whole milk, 1/3 cup (65 g) vegetable oil, 1 (50 g) large egg, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
- Mix the wets into the dries for a few seconds, then scrape down the bowl and continue mixing until just combined. Scoop into 12 cupcake liners, filling each one roughly 3/4 full.
- Bake 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, then remove the cupcakes from the pan and let them continue cooling on the rack.
- Make the raspberry filling. Cook the raspberries, sugar, and lemon juice over medium heat, mashing occasionally, until the filling is bright red and bubbly, about 10-12 minutes. Then mix in the whisked cornstarch and water. Cook 1-2 minutes longer until thickened.3 cups (340 g) fresh or frozen raspberries, 1/4 cup (50 g) granulated sugar, 2 teaspoons fresh lemon juice, 1 tablespoon + 1 teaspoon tablespoon cornstarch, 1 tablespoon water
- Make the buttercream. Cream the butter until smooth, then mix in the powdered sugar. Once combined, mix in the heavy cream, lemon juice, and lemon zest. Continue beating until light and fluffy, 2-3 minutes longer.1 1/2 cups (340 g) unsalted butter, 2 cups (240 g) powdered sugar, 3 tablespoons heavy cream, 1 tablespoon fresh lemon juice, 2 teaspoons lemon zest
- Core the center of the cooled cupcakes and fill it with the raspberry compote. Pipe the lemon frosting around the core, then fill it with more raspberry filling. Garnish with chopped pistachios and fresh raspberries. Leave the cupcakes in the pan to core them. It’s easier to keep the cake intact, and you can remove them once cored. A piping bag with a large round tip is best used for the frosting!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
amazingly delicious!!
Loved them! Pistachio and raspberry is a great flavor combination!
Delicious! Perfect for spring!