Raspberry lemon Cupcakes-1

Raspberry-Filled Lemon Cupcakes

For those of us who are unapologetic Chocolate addicts, it always comes as a surprise when we stumble upon a chocolate-free dessert (let me just be clear – white chocolate is not chocolate) that is just as incredible as chocolate. But these raspberry-filled lemon cupcakes with white chocolate frosting are so amazing that “no-thank you” taste quickly became “Maybe I will have the other half after all!” It’s the triple crown of taste sensations.

Luscious and elegant they are guaranteed to steal the show whatever the occasion.

AuthorCarley KnutsenDifficultyIntermediate

Raspberry Filling
 2 pt Raspberries
 ½ cup Granulated Sugar
 2 tbsp Fresh Lemon Juice
 1 ½ tsp Cornstarch
Cupcakes
 3 cups All-Purpose Flour (sifted)
 1 tbsp Baking Powder
 1 tsp Baking Soda
 ½ tsp Salt
 1 cup Unsalted Butter (room temperature)
 2 cups Sugar
 4 Eggs
 1 ¼ cups Buttermilk
 1 ½ tsp Vanilla Extract
 2 tbsp Fresh Lemon Juice
 Zest of One Large Lemon
Frosting
 1 cup Butter (softened)
 4 cups Confectioners' Sugar
 ¼ tsp Salt
 1 tsp Vanilla
 10 oz White Chocolate (melted and slightly cooled)
 Milk (just enough to reach a good consistency)

Raspberry Filling (prepare first)
1

In a medium saucepan over medium-high heat, combine the ingredients for the raspberry filling. Stir to combine and simmer for 10 minutes, stirring occasionally to break up the berries. Once thickened, remove from heat. Cool completely in the refrigerator or freezer (be careful not to let it freeze!).

Cupcakes
2

Preheat oven to 350 degrees. Line two 12-cup cupcake tins with cupcake liners or grease well. In a large bowl, sift the flour, baking powder, baking soda, and salt together. Set aside. Beat butter on medium speed with the sugar until it forms a softened paste, approximately 1 minute. Add the eggs in one at a time, beating after each until incorporated, making sure to scrape down the edges as needed. Set the mixer to a low speed and alternate between adding the flour mixture and the buttermilk, working in two batches for each. Once fully incorporated, beat in the vanilla, lemon juice and lemon zest. Divide the batter evenly between the cupcake pans, filling each cupcake liner approximately three-quarters full. Bake in the oven for 20 to 25 minutes or until a cake tester comes out clean. Cool completely.

Frosting
3

Beat butter for approximately 1 to 2 minutes. Beat in sugar slowly on low. Add white chocolate, salt and vanilla extract and beat on low until incorporated. Increase speed to medium and beat until smooth and fluffy, approximately 4 to 5 minutes. Using a cupcake corer (or a small pairing knife), remove the center of each cupcake. The hole you create should be about a 1/2 inch to 3/4 inch deep. Fill each cupcake with approximately 1 to 2 tsp of the raspberry filling. Frost cupcakes as desired and garnish with raspberry on top.

Ingredients

Raspberry Filling
 2 pt Raspberries
 ½ cup Granulated Sugar
 2 tbsp Fresh Lemon Juice
 1 ½ tsp Cornstarch
Cupcakes
 3 cups All-Purpose Flour (sifted)
 1 tbsp Baking Powder
 1 tsp Baking Soda
 ½ tsp Salt
 1 cup Unsalted Butter (room temperature)
 2 cups Sugar
 4 Eggs
 1 ¼ cups Buttermilk
 1 ½ tsp Vanilla Extract
 2 tbsp Fresh Lemon Juice
 Zest of One Large Lemon
Frosting
 1 cup Butter (softened)
 4 cups Confectioners' Sugar
 ¼ tsp Salt
 1 tsp Vanilla
 10 oz White Chocolate (melted and slightly cooled)
 Milk (just enough to reach a good consistency)

Directions

Raspberry Filling (prepare first)
1

In a medium saucepan over medium-high heat, combine the ingredients for the raspberry filling. Stir to combine and simmer for 10 minutes, stirring occasionally to break up the berries. Once thickened, remove from heat. Cool completely in the refrigerator or freezer (be careful not to let it freeze!).

Cupcakes
2

Preheat oven to 350 degrees. Line two 12-cup cupcake tins with cupcake liners or grease well. In a large bowl, sift the flour, baking powder, baking soda, and salt together. Set aside. Beat butter on medium speed with the sugar until it forms a softened paste, approximately 1 minute. Add the eggs in one at a time, beating after each until incorporated, making sure to scrape down the edges as needed. Set the mixer to a low speed and alternate between adding the flour mixture and the buttermilk, working in two batches for each. Once fully incorporated, beat in the vanilla, lemon juice and lemon zest. Divide the batter evenly between the cupcake pans, filling each cupcake liner approximately three-quarters full. Bake in the oven for 20 to 25 minutes or until a cake tester comes out clean. Cool completely.

Frosting
3

Beat butter for approximately 1 to 2 minutes. Beat in sugar slowly on low. Add white chocolate, salt and vanilla extract and beat on low until incorporated. Increase speed to medium and beat until smooth and fluffy, approximately 4 to 5 minutes. Using a cupcake corer (or a small pairing knife), remove the center of each cupcake. The hole you create should be about a 1/2 inch to 3/4 inch deep. Fill each cupcake with approximately 1 to 2 tsp of the raspberry filling. Frost cupcakes as desired and garnish with raspberry on top.

Raspberry-Filled Lemon Cupcakes

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published. Required fields are marked *