Refreshing, light, and almost whimsical, these lemon cupcakes with fresh raspberry curd filling are PERFECT for any spring or summer party!

I love it when an idea comes together.  When what I’ve been dreaming up in my head turns out just how I pictured it.  That was these lemon cupcakes with fresh raspberry curd filling.

I had made this recipe as full-on lemon poppy cake a few years back for a girlfriend’s baby shower and have since wanted to remake the recipe not only to share with all of you (because it’s pretty awesome), but also because I’ve always thought a cupcake version would be perfectly delightful.

And I was right.  The lemon cupcakes are soft-crumbed clouds with a dollop of fresh raspberry curd running through the center, topped with a billowy mound of the fluffiest lemon buttercream I’ve ever eaten.  The cupcakes themselves are sturdy and soft at the same time, a cupcake trait not always easy to achieve, and they were able to withstand a hollowed-out the center for the curd and the frosting on top without falling into pieces after the first couple of bites.

Of course flavor-wise, berries and citrus are a match made in heaven and even though you’d like to think that these cupcakes would be too lemony and tart between the cake and the frosting, the bright raspberry curd keeps perfect balance.  Of course, some sugar helps with this balance as well. 😉

You’ll cone-out the center of each cupcake and add some of your very own, homemade raspberry curd (don’t cut corners and buy it!), a treat worth licking the spoon for in and of itself.  If you’ve never made curd before, it’s quite a simple process which involves straining out all of the seeds so you’re left with a thick and silky sweet condiment that can be spread onto biscuits or scones, drizzled over ice cream, or used however else you can dream up.  It’s a lovely and necessary component to these cupcakes and I wouldn’t skip making it.

The verdict from Kyle, the non-lemon-loving heathen that he is, was clearly indicated by the random wrappers I’ve found around the kitchen.  One or two before I get home from work…another one while I’m making dinner…you get the point.  We both adore these lemon cupcakes and I know you will too.

In fact, I love them so much that I’m contributing them to Celebrations.com Memorial Day Virtual Blogger Potluck Party that I’ve been invited to.  Have a look on Celebrations (link below) to see the party as a whole and be sure to stop by the other awesome bloggers’ blogs to see what they brought to the party as well.

Lemon Cupcakes with Fresh Raspberry Curd Filling

Yield: about 2 dozen cupcakes

Ingredients

    For the raspberry curd:
  • 8 tbsp unsalted butter
  • 1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
  • 5 large egg yolks, lightly beaten
  • ¾ cup sugar
  • Pinch of salt
  • 2-3 tsp fresh lemon juice
  • For the lemon cupcakes:
  • 2 1/3 cups cake flour
  • 2 ¾ tsp baking powder
  • ¼ tsp salt
  • 5 large egg whites, at room temperature
  • ¼ tsp cream of tartar
  • 1 ½ cups sugar
  • 2 tbsp finely grated lemon zest
  • 12 tbsp unsalted butter, at room temperature
  • 1 cup whole milk
  • For the lemon buttercream frosting:
  • 16 tbsp unsalted butter, at room temperature
  • 2 tbsp finely grated lemon zest
  • 3 cups confectioners’ sugar, sifted
  • 2 tbsp heavy cream
  • 1 tbsp fresh lemon juice
  • For garnish:
  • 1 pint fresh raspberries

Instructions

  1. To make the raspberry curd: Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until fully chilled. The curd can be made 2-3 days in advance.
  2. To make the cupcakes: Position a rack in the middle of the oven and preheat the oven to 350° F. Line two 12-cup cupcake pans with cupcake liners.
  3. Whisk together the flour, baking powder, and salt in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl (not plastic), clean and dry the mixer bowl and reattach it with the paddle attachment.
  4. Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Beat in ¼ cup of the milk until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour; scrape down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites (including any liquid that may have accumulated on the bottom of the bowl) and gently fold in until well combined; no white should remain.
  5. Using a large cookie/ice cream scoop, divide the batter between the cupcake liners, filling each liner about 2/3 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18-22 minutes, turning the pans around halfway through the baking time. Cool the cupcakes in the pan on a wire rack for 5 minutes then remove them from the pans and cool completely on a wire rack. Allow the cupcakes to cool completely.
  6. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the heavy cream and lemon juice and beat for one minute longer; the frosting should be light and fluffy.
  7. To assemble: Once the cupcakes have cooled, hollow out the center of each cupcake using the cone method and spoon about 1 tsp of raspberry curd in to each hollowed-out cupcake. The filling should sit just shy of the top of the cupcake. Frost as desired, taking care not to push the curd out of the cupcake with the weight of the frosting. Garnish with fresh raspberries.
  8. Serve and store at room temperature, though the frosting will soften significantly at temperatures above 75° F.

Source

source: adapted from Annie’s Eats

http://www.smells-like-home.com/2012/05/lemon-cupcakes-with-fresh-raspberry-curd-filling/

Lemon Cupcakes with Fresh Raspberry Curd Filling

  • Prep Time: 1hr (curd) + 25min (cupcakes) + 15min (frosting)
  • Cook Time: 18-22min
  • Yield: 24 cupcakes

Ingredients

For the raspberry curd:
8 tbsp unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
¾ cup sugar
Pinch of salt
2-3 tsp fresh lemon juice

For the lemon cupcakes:
2 1/3 cups cake flour
2 ¾ tsp baking powder
¼ tsp salt
5 large egg whites, at room temperature
¼ tsp cream of tartar
1 ½ cups sugar
2 tbsp finely grated lemon zest
12 tbsp unsalted butter, at room temperature
1 cup whole milk

For the lemon buttercream frosting:
16 tbsp unsalted butter, at room temperature
2 tbsp finely grated lemon zest
3 cups confectioners’ sugar, sifted
2 tbsp heavy cream
1 tbsp fresh lemon juice

For garnish:
1 pint fresh raspberries

Instructions

  • 01

    To make the raspberry curd: Melt the butter in a large saucepan over medium heat.  Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries.  Stir frequently at first and then constantly at the end, until thickened, about 10 minutes.  Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.  Cool to room temperature; the curd will continue to thicken as it cools.  Stir in lemon juice to taste.  Cover and refrigerate until fully chilled.  The curd can be made 2-3 days in advance.

  • 02

    To make the cupcakes: Position a rack in the middle of the oven and preheat the oven to 350° F.  Line two 12-cup cupcake pans with cupcake liners.
    Whisk together the flour, baking powder, and salt in a bowl; set aside.   In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.  Add the cream of tartar and increase the speed to medium-high.  Beat just until stiff peaks form when the whisk is lifted.  Transfer the egg whites to a separate bowl (not plastic), clean and dry the mixer bowl and reattach it with the paddle attachment.

    Add the butter to the mixer bowl and beat on medium speed until smooth.  Gradually add the sugar and beat until incorporated.  Mix in the lemon zest.  Beat the mixture on medium-high speed until light and fluffy.  Beat in ¼ cup of the milk until just blended.  Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour; scrape down the sides of the bowl as necessary.  Beat until just blended.  Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture.  Once incorporated, add in the rest of the whites (including any liquid that may have accumulated on the bottom of the bowl) and gently fold in until well combined; no white should remain.

    Using a large cookie/ice cream scoop, divide the batter between the cupcake liners, filling each liner about 2/3 full.

  • 03

    Bake until golden and a toothpick inserted in the center comes out clean, about 18-22 minutes, turning the pans around halfway through the baking time.  Cool the cupcakes in the pan on a wire rack for 5 minutes then remove them from the pans and cool completely on a wire rack.  Allow the cupcakes to cool completely.

  • 04

    To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy.  Gradually add the sugar and beat until smooth.  Add the heavy cream and lemon juice and beat for one minute longer; the frosting should be light and fluffy.

  • 05

    To assemble:  Once the cupcakes have cooled, hollow out the center of each cupcake using the cone method and spoon about 1 tsp of raspberry curd in to each hollowed-out cupcake.  The filling should sit just shy of the top of the cupcake.  Frost as desired, taking care not to push the curd out of the cupcake with the weight of the frosting.  Garnish with fresh raspberries.

    Serve and store at room temperature, though the frosting will soften significantly at temperatures above 75° F.

adapted from Annie’s Eats

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  • May 21, 2012 at 10:37 AM

    These are so beautiful! Love this idea!

  • May 21, 2012 at 10:38 AM

    These are beautiful! I am going to have to try and make raspberry curd, because these sound delicious!

  • May 21, 2012 at 10:57 AM

    These are so beautiful and delicious! Wishing I can grab one from the computer. I’m glad to have worked with you on this potluck!

  • May 21, 2012 at 11:50 AM

    I’m a total sucker for anything with raspberry and citrus. I’ve made curd before, but not raspberry, so you know i have to make these. They’re so beautiful, and I can imagine, addictive. What a great contribution to the potluck–happy to be a part of it with you!

  • May 21, 2012 at 12:13 PM

    Your cupcakes are adorable! I’m a lemon addict, so these look absolutely dreamy. 🙂 (Beautiful photos too!)

  • May 21, 2012 at 12:23 PM

    These sound and look delicious!

  • May 21, 2012 at 1:20 PM

    My husband loves lemon and would have a hard time keeping his hands off of these. Your pictures make me want to run into the kitchen and get baking!

  • May 21, 2012 at 2:36 PM

    Cupcakes look amazing! They sound perfect for a summer get together!

  • May 21, 2012 at 6:58 PM

    How cool! I participated in a virtual potluck today too! 🙂

    These look truly incredible. I love lemon with fresh berries – especially in cupcake form! Definitely bookmarking this one! Hope you had fun with your potluck! Looks like you had a great combination of food stuffs from lots of fantastic + inspirational bloggers!

  • May 21, 2012 at 9:00 PM

    These are adorable and I bet they’re delicious! I love raspberries and the curd added to citrus sounds absolutely amazing.

  • May 22, 2012 at 9:09 PM

    These are absolutely gorgeous! Somewhere recently I saw someone make a blueberry curd too… would be great to switch out the flavors in this and try it that way too.

  • May 23, 2012 at 12:40 AM

    While I’m not a lemon fan, the raspberry curd is definitely calling my name. I definitely want to try these, I just might have to make them vanilla cupcakes instead of the lemon. 🙂 Such gorgeous pictures as well!

  • May 23, 2012 at 5:28 AM

    These cupcakes look amazing and I love raspberries… am sure that the sour lemon and bittersweet raspberries will be a wining combination. Coming over from Tastespotting. Great blog.

  • Amber K
    May 23, 2012 at 10:52 AM

    These look great! Could you tell me what tip you used? I haven’t been able to find the large round tips at any local stores so I can’t decide which one to order online. Thanks!

    • May 23, 2012 at 10:57 AM

      Amber: Thanks! The tip is Ateco #809 – my absolute favorite tip. 🙂

      • Amber K
        May 23, 2012 at 6:40 PM

        Thanks!

  • May 23, 2012 at 1:21 PM

    There are absolutely gorgeous, and I’d imagine – incredibly delicious. Great photos too, Tara! Have a great Memorial Day.

  • May 23, 2012 at 1:51 PM

    they are really gorgeous! the perfect combination for summer

  • May 23, 2012 at 3:26 PM

    These look so sweeet! I´ve been craving lemon cake for some time now, and I bought a big bag of raspberries last week – it´s meant to be! I can satisfy my cravings AND put my berries to use 🙂

  • May 23, 2012 at 3:30 PM

    These look so sweeet! I´ve been craving lemon cake for some time now, and I bought a big bag of raspberries last week – it´s meant to be! I can satisfy my cravings AND put my berries to use 🙂 (not to mention the idea of raspberry curd…mmm)

  • May 23, 2012 at 8:37 PM

    Great idea – they look luscious!

  • May 24, 2012 at 2:37 AM

    Raspberry curd…why have I never tried something like that before!! It must be absolutely delicious, what a gorgeous recipe entirely 🙂

  • May 25, 2012 at 11:02 PM

    I love the combination of lemon and raspberry. This looks like the perfect summer cupcake!

  • May 28, 2012 at 5:45 PM

    Really wanting to make these today but I just got back from the store and of course, I don’t have any cream of tartar…..is it crucial to have? Thanks in advance.

    • May 29, 2012 at 7:47 AM

      sokunn: Yes, the cream of tartar is necessary. It helps to whip up the egg whites and give them plenty of volume for the batter.

  • May 28, 2012 at 7:09 PM

    I love when desserts taste as great as they look. What cute cupcakes!

  • June 17, 2012 at 10:54 PM

    Does this recipe really fill up two 24-cup muffins tins, aka 48 cupcakes? Or two 12’s for a total of 24? Thanks!

    • June 19, 2012 at 2:39 PM

      Erica: Thanks for catching that – I changed it. It should read two 12-cup muffin tins.

      • June 20, 2012 at 5:23 PM

        Thank you! I’m making these for a shower this weekend so just needed to be sure of the amount – can’t wait!

  • Anna
    July 16, 2012 at 11:13 AM

    Made the raspberry curd this weekend to fill chocolate cupcakes with white chocolate buttercream. So incredible. Then had it over chocolate ice cream last night. My eyes rolled back in my head it was so good. Tasted like Swensen’s Chocolate Raspberry Truffle…took me back in time! I will definitely try the whole recipe for our next BBQ.

  • March 21, 2013 at 3:19 AM

    How long will the curd last? It says to store at room temp but should I refrigerate it or will that not matter??

  • March 21, 2013 at 3:34 AM

    Also is it bad if it keeps going in & out of the fridge? I made some & a friend wants half of them so I had them out for a few hours (in a box) but then my friend would reschedule the pickup so I’d put them back in the fridge. this has happened about 4 times in the past 2 days (since I made them). Should I throw them out & make new ones or are they still good?

    • March 22, 2013 at 12:54 PM

      Well, my response is coming a few days late (sorry I didn’t see this earlier!) but…they can be left at room temp for a few days – probably up to 3. The curd is cooked and is nicely covered by the frosting so there isn’t anything to worry about. And going back and forth between the fridge and room temp is fine too, although the cake may get dry from being in the fridge. Hope this helps (probably after the fact now)!

  • Amyinkansas
    May 5, 2013 at 2:54 PM

    These cupcakes got RAVE reviews from everyone that tried them . My only comment about the recipe is I thought it made way to much raspberry curd and not enough frosting. But I will definitely be making these again. Thanks!

  • May 28, 2013 at 7:20 PM

    Wow – these cupcakes look like absolute perfection! Now if only I can pipe like that – my piping skills are the worst!

    • taraliptak
      May 30, 2013 at 9:13 AM

      Thank you! It’s a tough life practicing cupcake swirls, let me tell you. 😉

  • Knakvinda
    June 13, 2013 at 9:58 PM

    These cupcakes are AMAZING. I made them for a trial run, and I am now making them for my sister’s bridal shower! Words don’t describe how GOOD these treats truly are!

  • Kupcakekate
    July 9, 2013 at 1:55 PM

    Love the look of these. How do you get your frosting to look like that??

    • taraliptak
      July 9, 2013 at 4:27 PM

      I used a super large round pastry tip – I think it’s Ateco #809.

  • Melissa @ Stitches In Flight
    December 12, 2013 at 2:35 PM

    Hi! These cupcakes are cute AND tasty! I made them for a friend’s surprise birthday party and they were a huge hit. I wouldn’t change a thing! I am featuring them in a roundup on my blog tomorrow. Thanks for posting it!

    • taraliptak
      December 13, 2013 at 1:40 PM

      Hi Melissa! So happy to hear these cupcakes went over so well at your party! Thanks so much for coming back to let me know about them. 🙂

  • taraliptak
    April 17, 2014 at 10:34 AM

    Thanks, Janice! So happy to hear that you love them!

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