Lemon Cupcakes with Lemon Curd and Raspberry Buttercream: These fluffy lemon cupcakes are filled with tangy lemon curd and and topped with rich raspberry buttercream!
In reflection, I like to think I do. I like to think I’m fairly level-headed during tense times. I mean, I’ve never saved a kitten stuck in a tree or anything, but I sure can parallel park like a champ. For those who have ever tried to find parking at the beach in the dead of summer, you know that’s a real life skill right there.
But, apparently my subconscious thinks I need a little help in the pressure situations, because the other night, I dreamt that my sister went into labor while we were jogging in Target (don’t ask me why we were jogging in Target–it’s not a normal pastime for us), and I, being the quick thinker that I was, decided it would be best to rush her to the hospital in a shopping cart. Because, obviously, that’s such an appropriate form of hospital transportation.
I think we can all be grateful that in real life her husband will be the one in charge of getting her to the hospital.
We can all also be grateful that I’m having a niece, otherwise these cupcakes (and these chocolate cupcakes too!) may have never happened.
It’s like summer in a cupcake. If something could actually taste like sunshine, I think it’s these cupcakes. They’re fresh, bright, and absolutely delicious!
Yields About 24 Cupcakes or 48 Mini Cupcakes
These fluffy lemon cupcakes are filled with tangy lemon curd and and topped with rich raspberry buttercream!
30 minPrep Time
17 minCook Time
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3/4 cup + 2 Tbsp milk
- 2 Tbsp lemon juice
- 2 tsp vanilla extract
- 1/4 cup Greek yogurt (or sour cream)
- 5 egg whites
- Lemon Curd
- 1/2 cup butter, softened
- 1/2-3/4 cups fresh raspberries
- 2-3 cups powdered sugar
- 1-2 Tbsp heavy cream
- salt to taste
- Preheat oven to 350 degrees and line two 12-cup muffin pans (or a mini muffin tin).
- In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Gradually add in sugar, 1/2 cup at a time, beating until well combined.
- In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- In a small bowl, mix together milk, lemon juice, vanilla extract, and Greek yogurt.
- Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
- Beat egg white until they form stiff peaks. Gently fold egg whites into the cake batter.
- Pour batter into cake pans, dividing evenly between the two. Bake for 16-17 minutes, or until a cake tester comes out clean. For mini cupcakes, bake for 8-9 minutes, or until a cake tester comes out clean.
- Once the cakes have cooled, with a sharp knife, cut a circle/hole into the center of each cupcake to create a small pocket for the filling, about 1/2 inch deep. Spoon in some of the curd, just until each hole is filled, and top with the pieces of cupcake you removed.
- For the frosting, beat butter until light and fluffy. Add in 2 cups of powdered sugar and mix until combined.
- Add in 1/2 cup raspberries, and beat (the raspberries will break up, turning your frosting nice and pink!)
- Add in 1 Tbsp heavy cream and a pinch of salt.
- If the frosting seems too thin, add in the other cup of powdered sugar. If it seems too thick, add in another Tbsp of heavy cream and/or 1/4 cup of raspberries until it reaches your desired consistency.
- Frost cupcakes and enjoy!
If you like these, you’ll love these!