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Lemon Cupcakes with Lemon Curd and Raspberry Buttercream
Prep Time
45 mins
Cook Time
17 mins
Total Time
1 hr 2 mins
Lemon Cupcakes with Lemon Curd and Raspberry Buttercream: These light homemade lemon cupcakes are filled with tangy lemon curd and topped with rich homemade raspberry buttercream (raspberry frosting made with fresh raspberries!). These fluffy lemon cupcakes are sure to be a summer dessert favorite!
Course: Dessert
Cuisine: American
Keyword: Raspberry Lemon Cupcakes
Servings: 24 Cupcakes or 48 Mini Cupcakes
Author: Michelle
  • 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
Raspberry Buttercream
  • 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
  1. Preheat oven to 350 degrees and line two 12-cup muffin pans (or a mini muffin tin).
  2. 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.
  3. In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
  4. In a small bowl, mix together milk, lemon juice, vanilla extract, and Greek yogurt.
  5. Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
  6. Beat egg white until they form stiff peaks. Gently fold egg whites into the cake batter.
  7. 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.
  1. 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.
Raspberry Buttercream
  1. For the frosting, beat butter until light and fluffy. Add in 2 cups of powdered sugar and mix until combined.
  2. Add in 1/2 cup raspberries, and beat (the raspberries will break up, turning your frosting nice and pink!)
  3. Add in 1 Tbsp heavy cream and a pinch of salt.
  4. 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.
  5. Frost cupcakes and enjoy!