Description
Delicious lemon cupcakes filled with tart raspberry compote and topped with creamy lemon buttercream.
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 (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 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 sugar until it resembles wet sand.
- Whisk together the cake flour, lemon sugar, finely chopped pistachios, baking powder, and salt.
- Add the cubed butter on low speed for 3 minutes until the mixture resembles coarse sand.
- Whisk together the sour cream, milk, vegetable oil, egg, vanilla extract, and lemon juice.
- Gradually mix the wet ingredients into the dry ingredients, just until combined.
- Scoop the batter into the 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. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
- Cook the raspberries, granulated sugar, and lemon juice over medium heat until bright red and bubbling, about 10-12 minutes.
- Mix in the cornstarch and water, then cook for an additional 1-2 minutes until thickened.
- Cream the unsalted butter until smooth. Gradually mix in the powdered sugar, then add the heavy cream, lemon juice, and lemon zest. Beat until light and fluffy for 2-3 minutes.
- Core the center of each cupcake and fill it with raspberry compote. Pipe the lemon buttercream around the core and then fill with more raspberry filling.
- Decorate with chopped pistachios and fresh raspberries.
Notes
Make sure all ingredients are at room temperature for the best results. Cupcakes can be stored in an airtight container for up to 2 days at room temperature or 7 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg