Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream softened butter and sugar until fluffy. Add eggs one at a time, along with vanilla extract and lemon zest; mix well.
- Gradually incorporate dry ingredients alternating with buttermilk until just combined.
- Fill liners two-thirds full with batter and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Once cooled, remove the center of each cupcake and fill with equal parts raspberry jam and lemon curd; replace tops.
- For the frosting, beat softened butter until smooth, gradually add powdered sugar, vanilla extract, and cream to desired consistency; frost cupcakes.
- Garnish with fresh raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 290
- Sugar: 30g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg