Raspberry Lemon Cupcakes – flavorful and moist lemon cupcakes filled with lemon curd and topped with a silky and smooth raspberry meringue buttercream! You are going to LOVE these pretty lemon raspberry cupcakes.
These Raspberry Lemon Curd Cupcakes are bursting with fresh, fruity flavors. A perfect cupcake for spring and summer! They are made with a lemon curd filling that infuses the cupcakes while they’re baking for extra lemon flavor. These lemon curd cupcakes are elegant enough for a Mother’s Day Brunch or Valentine’s Day yet easy enough to make for the weekend!
The swiss meringue buttercream is made with fresh raspberry puree and has a silky, luscious texture that is easily pipeable and not tooth-achingly sweet. Just perfect!
I love everything lemon flavored like my Easy Lemon Sheet Cake and I’m also a big fan of raspberries (these Raspberry Muffins with Streusel Topping are so delicious!) but together they’re a match made in heaven. Everyone will LOVE this tasty and pretty flavor combination! I sent a batch of these to work with my husband and they were gone within minutes.
Tips and Tricks for making Lemon Raspberry Cupcakes
- Instead of filling the cupcakes with lemon curd after they come out of the oven I fill mine before baking them. This way the curd infuses the cupcake but still stays creamy and it’s easier.
- You can use store-bought lemon curd or make my easy lemon curd recipe at home. It’s so simple and quick to make from scratch!
- Make sure your bowl and whisk are clean and grease free before making whipping the egg whites for the frosting.
- Let the cupcakes cool completely before frosting them. If you are in a hurry put them in the fridge after 15 minutes to reduce cooling time.
- Don’t put too much batter into the cupcake liners! Fill them between quarter- to halfway.
- I frosted roses (this is the tip I use) on these cupcakes because it’s a beautiful AND easy way to take your cupcakes to a new level. Piping roses is a super simple way to impress everyone and make them believe you’re a baking goddess! Here is a great tutorial.
How to make Swiss Meringue Buttercream
Swiss meringue buttercream is my go-to frosting for cakes and cupcakes! Not too sweet, easily pipeable, and I love the silky texture. The most important thing is to have a perfectly clean bowl and whisk. Having a separate bowl and whisk for whipping egg whites is a great way to save your sanity!
But if your bowl and your whisk are perfectly clean making swiss meringue is pretty easy! The only thing that can happen is that it curdles after you added all the butter but no worries just keep mixing at medium-high speed and it will get smooth again.
Looking for more Lemon Raspberry Recipes?
- Easy Lemon Raspberry Cake
- Homemade Raspberry Lemonade Recipe
- Easy Lemon Curd Mousse
- Copycat Starbucks Raspberry Swirl Pound Cake
Tools used for making this recipe:
Muffin Pan: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Cookie Scoop: This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.
Tip: This is the tip I use for piping roses!
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Raspberry Lemon Cupcakes
For the lemon curd cupcakes:
- 1 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 tsp freshly grated lemon zest
- 2 large eggs
- ½ cup milk
- 1 tbsp lemon juice
- ½ cup lemon curd
For the raspberry meringue frosting:
- 2 large egg whites
- 10 Tbsp granulated sugar
- ¾ cup unsalted butter, room temperature
- ½ tsp vanilla extract
- 1 ½ cups frozen raspberries
- Preheat the oven to 350°F (180°C). Prepare a 12-cup muffin pan with paper liners. Set aside.
- In a small bowl combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add lemon zest and eggs. Beat on medium-high speed until everything is combined, about 2 minutes.
- Add the flour mixture to the wet ingredients in three additions, beating on low speed after each addition.
- Beat in the milk and lemon juice on low speed until just combined. Do not overmix the batter!
- Half-fill each liner with the batter and make a small well in the center. Fill the well with a teaspoonful of the lemon curd (my easy lemon curd recipe) and cover with more of the cupcake mixture so the liners are three-quarters full.
- Bake for 18-20 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
- While waiting for the cupcakes to cool make the raspberry puree for the frosting. In a small saucepan bring frozen raspberries to a simmer over medium heat.
- Stir the mixture occasionally, breaking up the berries, until the raspberries have become soft enough to mash and look like raspberry jam. Let simmer until the mixture can coat a spoon, then remove from heat.
- Strain the mixture through a sieve, discard the seeds. Allow mixture to cool completely before using. This should make ¼ cup raspberry puree without seeds.
- In the heatproof bowl of a stand mixer set over a saucepan of simmering water, combine the sugar and egg whites. Cook, whisking constantly until the sugar has dissolved and the mixture is warm to the touch.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until it holds stiff peaks and the mixture is fluffy and completely cooled, about 6 minutes.
- Switch to the paddle attachment. Add several tablespoons butter at a time with the mixer running on medium-low speed. Beat well after each addition!
- Beat in vanilla extract. Switch to the lowest speed to eliminate air bubbles, about 2 minutes. Using a rubber spatula, stir in ¼ cup of the cooled raspberry mixture until frosting is smooth.
- Frost cooled cupcakes as desired. To make roses use a Wilton 1M tip. Start in the center, then slowly move your tip in a circle around the center point.
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