Description
Delightfully moist lemon cupcakes filled with raspberry compote, perfect for any occasion.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (packed)
- 1 1/2 cups cake flour
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter (at room temperature)
- 1/2 cup sour cream (at room temperature)
- 1/2 cup whole milk (at room temperature)
- 1/3 cup vegetable oil
- 1 large egg (at room temperature)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar (for filling)
- 2 teaspoons fresh lemon juice (for filling)
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 cups unsalted butter (at room temperature, for buttercream)
- 2 cups powdered sugar (for buttercream)
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice (for buttercream)
- 2 teaspoons lemon zest (for buttercream)
- 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 granulated sugar until it looks like wet sand.
- Whisk together the cake flour, lemon sugar, chopped pistachios, baking powder, and salt in a stand mixer bowl.
- Add the cubed butter to the dry ingredients and mix on low speed for about 3 minutes.
- In a separate bowl, whisk together the sour cream, whole milk, vegetable oil, egg, vanilla extract, and lemon juice.
- Gently mix the wet ingredients into the dry ingredients until just combined.
- Divide the batter among the 12 cupcake liners, filling each about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs attached.
- Prepare the raspberry filling while the cupcakes cool.
- Core the centers of the cooled cupcakes and fill each hole with raspberry compote.
- Pipe the lemon frosting around the filled core and add more raspberry filling on top.
- Garnish with chopped pistachios and fresh raspberries.
Notes
You can prepare the cupcakes a day in advance. Store in an airtight container once fully cooled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg