Desserts

Moist Lemon Cupcakes with Raspberry Filling

Name: Moist Lemon Cupcakes with Raspberry Filling
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries; 1/4 cup raspberry jam; Powdered sugar for dusting

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Bright, tender lemon cupcakes with a surprise raspberry center make a delightful treat for any occasion. These Moist Lemon Cupcakes with Raspberry Filling have a soft crumb, a bright citrus tang, and a jammy burst of raspberry in the middle. They smell fresh and zesty while baking and look pretty with a dusting of powdered sugar. If you like lemon and berries together, you might also enjoy a denser version like a lemon-raspberry pound cake for a different texture and presentation.

Recipe Information

Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 33–35 minutes
Servings: 12 cupcakes
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~235 kcal
Protein: ~3 g
Carbohydrates: ~35 g
Fat: ~9 g
Fiber: ~1 g
Sugar: ~23 g
Sodium: ~150 mg

Why Make This Moist Lemon Cupcakes with Raspberry Filling

These cupcakes are quick to make and pack big flavor in a small package. The lemon brightens the cake and keeps it tasting fresh. The raspberry filling adds a sweet-tart surprise in every bite. They are light, soft, and slightly crumbly with a moist center. They work well for parties, afternoon tea, or a simple family dessert.

How to Make Moist Lemon Cupcakes with Raspberry Filling

This recipe is straightforward and forgiving. Creaming the butter and sugar adds air and gives a light texture. The buttermilk keeps the crumb moist. Adding a spoonful of raspberry jam with fresh berries in the center creates a soft, jammy core that contrasts nicely with the lemon cake.

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
1/4 cup raspberry jam
Powdered sugar for dusting

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Gather and measure all ingredients. Zest the lemon, then squeeze for 1/4 cup fresh juice.

Step 2: Mixing

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, lemon zest, and lemon juice until combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 3: Baking

Fill each cupcake liner about halfway with batter. In a small bowl, gently mash the fresh raspberries and mix them with the raspberry jam. Place a small spoonful of the raspberry mixture into the center of each filled liner, then cover with additional batter until each liner is about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the cake portion (avoiding the jam center) comes out clean. Watch for a light golden top.

Step 4: Finishing

Allow cupcakes to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely. Dust with powdered sugar before serving. Serve at room temperature so the raspberry center is soft and jammy.

How to Serve Moist Lemon Cupcakes with Raspberry Filling

Serve these cupcakes as a simple dessert or at a gathering. They pair well with tea, coffee, or a light sparkling wine. For a party, top with a small swirl of whipped cream or lemon buttercream and a fresh raspberry. The contrast of cool cream and warm lemon is very pleasant.

How to Store Moist Lemon Cupcakes with Raspberry Filling

Room temperature: Store in an airtight container for up to 2 days. Keep out of direct sunlight.
Refrigerator: Store in an airtight container for up to 5 days. Let come to room temperature before serving for best texture.
Freezer: Freeze cooled cupcakes (without powdered sugar) in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Expert Tips for Perfect Moist Lemon Cupcakes with Raspberry Filling

Use room-temperature eggs and butter for even mixing and a light crumb.
Measure flour by spooning into the cup and leveling; don’t pack it. Too much flour yields dry cupcakes.
Mix until just combined. Overmixing develops gluten and makes cakes tough.
If fresh raspberries are very juicy, drain slightly on a paper towel so the center isn’t too runny.
For stronger lemon flavor, add 1/2 teaspoon lemon extract or more zest.
To fill evenly, use a small spoon or a piping bag for the raspberry mixture.
Test doneness by inserting a toothpick near the edge of the cake portion; avoid hitting the jam center.

Delicious Variations

Lemon Buttercream Finish: Top cooled cupcakes with a lemon buttercream for a classic look.
White Chocolate Drizzle: Melt white chocolate and drizzle over chilled cupcakes for added sweetness.
Almond Raspberry: Add 1/2 teaspoon almond extract to the batter and top with sliced almonds.
Blueberry Swap: Use fresh blueberries and blueberry jam instead of raspberries.
Mini Cupcakes: Bake in mini liners for bite-size treats; reduce baking time to 10–12 minutes.

Frequently Asked Questions

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain frozen raspberries first. Gently pat them dry so the filling is not too watery. You may need to reduce added jam by a tablespoon.

Q: Can I make these without buttermilk?
A: You can substitute 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar. Let sit for 5 minutes to thicken slightly. This gives the same tang and helps with moisture.

Q: How do I prevent the raspberry filling from sinking?
A: Fill the liners only halfway before adding the jam mixture. Use a small amount of jam and berries so the batter covers it easily. Cover with extra batter so it is balanced.

Q: Can I frost these cupcakes?
A: Yes. They are lovely with a light lemon buttercream or whipped cream frosting. If you frost, chill briefly to set frosting before serving.

Q: Why did my cupcakes come out dry?
A: Likely reasons are overbaking, too much flour, or overmixing. Check oven temperature with an oven thermometer and measure flour correctly.

Q: How do I get a bright lemon flavor without bitterness?
A: Use zest only from the yellow part of the peel. White pith is bitter. Fresh lemon juice gives brightness without bitterness.

Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in two pans. Keep an eye on baking time; it should remain similar but test with a toothpick.

Conclusion

These Moist Lemon Cupcakes with Raspberry Filling are an easy, bright dessert with soft texture and a jammy raspberry surprise that pleases a crowd. They bake quickly, store well, and adapt to many flavors. For inspiration on a similar filled lemon and raspberry treat with a different finish, see this Lemon Raspberry Filled Cupcakes | Cake ‘n Knife. Give these a try — they are simple to make and delicious to share.