Print

Raspberry Lemonade Stuffed Cupcakes

raspberry lemonade stuffed cupcakes - featured image
Print Recipe

Soft, zesty lemon cupcakes filled with a sweet-tart raspberry lemonade center and topped with silky lemon buttercream. These bakery-worthy treats are easy to make and perfect for celebrations or summer gatherings.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) milk (whole or 2%)
  • For the Raspberry Lemonade Filling:
  • 1 cup (120g) fresh or thawed raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon water (for slurry)
  • For the Lemon Buttercream:
  • 1 cup (230g) unsalted butter, softened
  • 3 1/2 cups (400g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • Pinch of salt
  • 1 tablespoon milk or cream (as needed)
  • Optional garnish: fresh raspberries, lemon zest curls

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Add flour mixture to wet ingredients in three parts, alternating with milk. Begin and end with flour. Mix gently until just incorporated.
  6. Divide batter evenly among liners (about 2/3 full). Bake for 18-20 minutes, until a toothpick comes out clean or with a few moist crumbs.
  7. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes bake, make the filling: Combine raspberries, sugar, lemon juice, and water in a small saucepan. Bring to a simmer over medium heat, mashing berries as they soften.
  9. Mix cornstarch with 1 teaspoon water to make a slurry. Stir into berry mixture and cook until thickened, 1-2 minutes. Remove from heat and cool to room temperature.
  10. Once cupcakes are cool, use a paring knife or apple corer to remove a small plug from the center of each cupcake (about 1 inch deep).
  11. Spoon or pipe about 1 teaspoon of raspberry lemonade filling into each cupcake center. Replace the top of the plug if desired.
  12. Make the buttercream: Beat butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low. Add lemon juice, zest, and salt. Beat on high until fluffy, 2-3 minutes. Add milk or cream if needed for consistency.
  13. Pipe or spread lemon buttercream onto each cooled, filled cupcake.
  14. Garnish with a fresh raspberry or lemon zest curl, if desired.

Notes

Use room temperature ingredients for best results. Over-mixing can cause dense cupcakes. Filling can be made ahead. For gluten-free or dairy-free, substitute with 1:1 gluten-free flour and plant-based butter/milk. Cupcakes freeze well unfrosted. Garnish for extra flair.

Nutrition

Keywords: raspberry lemonade cupcakes, lemon buttercream, stuffed cupcakes, summer dessert, party cupcakes, nut-free, easy cupcakes, fruit-filled cupcakes

Find it online: https://realityeats.com/raspberry-lemonade-stuffed-cupcakes-recipe-easy-lemon-buttercream-treat/