Lemon Cupcakes with Lemon Curd and Raspberry Buttercream: These homemade raspberry lemon cupcakes are filled with tangy lemon curd and topped with rich homemade raspberry buttercream (raspberry frosting made with fresh raspberries!). These easy lemon cupcakes are sure to be a summer dessert favorite!
These homemade Lemon Cupcakes with lemon curd filling are sweet, tangy, and absolutely mouth-puckering delish!
Top them off with swirls of homemade raspberry buttercream, and you’ve got the best raspberry lemon cupcakes ever!
Are you a person who handles situations well when under pressure?
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.
(*currently adding that to my resume,* she says, kidding of course 😉)
But, apparently my subconscious thinks I need a little help in the pressure situations…
…wait for it…
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 is 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 raspberry cupcakes too!) may have never happened.
I happen to love the flavor pairing of lemon and raspberry, and these raspberry lemon cupcakes do not disappoint! The cake is sweet, the lemon curd is tangy, and the raspberry buttercream brings it all together.
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!
I love these Lemon Raspberry Cupcakes with homemade lemon curd stuffed inside, and I think you will too!
Lemon Cupcakes with Lemon Curd and Raspberry Frosting Tips:
- The combination of Greek yogurt + lemon juice + milk makes these super moist lemon cupcakes. Of course, you can substitute sour cream for greek yogurt. Use whatever you have on hand!
- Now as much as I love homemade easy lemon curd, you can use store-bought lemon curd if you’d rather save a bit of time. The lemon curd is spooned into the centers of the cupcakes, which makes already moist lemon cupcakes extra moist.
- How to make fluffy lemon cupcakes??? Use egg whites! Whipping the egg whites until they are stiff and then folding them into the batter creates an extra light, extra airy cake base. It’s worth the extra effort!
- As much as I love lemon cupcakes with lemon frosting, I am a huge fan of pairing lemon with berries, such as pairing these homemade lemon cupcakes with fresh raspberry buttercream. If you’ve never made homemade buttercream, this raspberry frosting recipe is the perfect place to start! It’s easy, sweet, and almost impossible to mess up!
Be still my lemon-lovin’ heart.
- 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!
(Originally posted July 2015; updated July 2018)