Lemon Raspberry Cupcakes

When one imagines peaceful baking, they often picture warm, cozy desserts like apple cinnamon pie or freshly baked chocolate chip cookies. But summer bakes deserve their moment too! Personally, I find just as much comfort in baking a bright lemon tart as I do an apple cinnamon cake. Yes, the kitchen gets hotter and a little more intense, but the light, zesty flavours of summer always make it worth braving the heat. And if you need proof, these lemon raspberry cupcakes, officially declared “one of my best recipes” by my mom, absolutely deserve a spot on your summer ‘to-bake’ list!

This recipe is fairly straightforward to execute. My only recommendation would be to use Italian lemons if you can find them, as they have a softer, more fragrant citrus flavour that works beautifully here. If you’re using limes instead, reduce the zest to ¼ tablespoon, since their flavour tends to be much sharper.

Ingredients

For the Cupcakes:

94g all-purpose flour 

1 tsp baking powder

1/4 tsp salt

56g unsalted butter, softened to room temperature

100g granulated sugar

1/2 tbsp lemon zest

1 large egg, at room temperature

3/4 tsp pure vanilla extract

60ml whole milk or buttermilk, at room temperature

30ml fresh lemon juice

For the Filling:

110g frozen raspberries (use straight from frozen)

1½ tbsp granulated sugar

¾ tsp lemon juice

1½ tsp cornstarch

1½ tsp water

For the Lemon Cream Cheese Frosting:

45g cream cheese (slightly cool, not melty)

25g unsalted butter, softened 

80g confectioners’ sugar (sifted)

¾ teaspoons lemon juice

⅓ teaspoon lemon zest

Method

Method to prepare cupcakes:

• Preheat your oven to 180C.

• Line a cupcake tin with cupcake liners. 

• Whisk together the flour, baking powder, and salt in a large bowl and set it aside.

• Whisk together the butter, sugar, and lemon zest in a separate large bowl until light and fluffy. 

• Next, add the eggs and vanilla extract, and then beat together until combined. 

• Fold in the dry ingredients into the wet mixture using a spatula until just combined.

• Finally, pour in the milk and lemon juice and mix using the spatula. Do not overmix at this stage, or your cupcakes will turn out dense.

• Spoon the batter evenly into the liners. 

• Bake for 10–15 minutes, or until a wooden skewer inserted into the cupcake comes out clean or with a few moist crumbs sticking to it. 

• Allow the cupcakes to cool completely before filling and frosting.

Method to prepare coulis:

• In a small bowl, mix the cornstarch with 1½ teaspoons of water until smooth with no lumps.

• In a small saucepan, add the frozen raspberries (straight from the freezer), sugar and lemon juice.

• Cook on medium heat, stirring occasionally until the berries have broken down and released their juices. 

• Once the mixture is bubbling, lower the heat slightly and pour in the cornstarch slurry while stirring constantly.

• Keep stirring for 1–2 minutes until the mixture turns glossy and thick. 

• The consistency needs to be jam-like. If it is too thin, cook for another minute. If it is too thick, add a few drops of water. 

• Once the desired consistency is achieved, transfer to a bowl and let it cool completely at room temperature. 

Method to prepare cream cheese frosting:

• Add the butter and sifted sugar to a bowl and beat together using a hand mixer until light and fluffy.

• Next, add in the cream cheese and mix on low speed until just combined.

• Finally, add in the lemon juice and zest, and mix to combine.

• Chill in the refrigerator until use.

Assembly:

• Using a sharp paring knife or a piping tip, carve out the insides of your cupcakes and set them aside. 

• Carefully spoon in around 1 teaspoon of coulis into the hollow cupcakes and place the removed cupcake bit back on top. 

• Pipe a large swirl of the frosting on top of the cupcake and top with an additional dollop of the coulis. 

• These cupcakes remain fresh for 5 days when stored in an airtight container under refrigeration.