Description
Delightfully fluffy cupcakes filled with tart raspberry jam and lemon curd, topped with whipped cream and fresh raspberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup lemon curd
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold this mixture into the wet ingredients.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely in the tin before transferring to a wire rack.
- Remove a small portion from the center of each cupcake and fill with raspberry jam and lemon curd.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Frost the tops of the cupcakes with whipped cream and garnish with fresh raspberries.
Notes
Make-ahead tips: Bake a day in advance; they taste better after resting overnight. Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg