Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling
Lemon Raspberry Cupcakes are the perfect blend of tangy and sweet, with a creamy lemon curd filling that’ll make your taste buds dance. After making these many times, I’ve discovered the trick to getting the perfect texture every time. The crispy, golden tops and the fresh, fruity flavor will have your family begging for more. Try them with my Shallot Vinaigrette Recipe for a perfect balance of flavors. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Shallot Vinaigrette Recipe and Easy Sticky Honey Garlic Pork.
Why This Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling Is Pure Comfort
- Tangy lemon flavor balanced by sweet raspberries
- Creamy lemon curd filling that's irresistible
- Easy to make from scratch with simple ingredients
- Perfect for any occasion, from parties to weeknight treats
What You'll Need for Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Lemon zest
- Lemon juice
- Raspberries
- Powdered sugar
- Lemon zest
- Lemon juice
- Vanilla extract
- Raspberries
- Optional: Lemon zest for garnish
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Raspberries: Fresh or frozen both work well. If using frozen, don't thaw before adding to the batter.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and fluffy batter → See on Amazon
- Silicone Baking Cups — Prevents sticking and ensures even baking → See on Amazon
How to Make Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling
- Prepare the cupcake batter: Cream butter and sugar, add eggs one at a time, then mix in dry ingredients, lemon zest, and juice. Fold in raspberries.
- Bake the cupcakes: Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean.
- Prepare the lemon curd filling: Combine sugar, cornstarch, salt, eggs, lemon juice, and zest in a saucepan. Cook over medium heat until thickened, then stir in butter.
- Assemble the cupcakes: Once cupcakes are cooled, cut out a small hole in the center, fill with lemon curd, and replace the cut-out. Dust with powdered sugar and garnish with lemon zest.
Cook's Tips for Perfect Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling
- Common mistake and fix: Don't overmix the batter to prevent tough cupcakes. Mix just until combined.
- Pro tip: For a stronger lemon flavor, use both lemon zest and juice. Zest adds the essential oils, while juice provides the tangy flavor.
- Pro tip: To prevent the cupcakes from sticking, line the muffin tin with paper liners or grease and flour the cups.
Storing & Reheating Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Make-ahead tip: The cupcakes can be made 1 day ahead and stored at room temperature. Fill and frost the day of serving.
Freezing Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling
Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Not applicable Microwave: Not applicable
Recipe Notes
- Chef tip: For a smooth lemon curd, strain the mixture through a fine-mesh sieve before stirring in the butter.
- Best substitution: Substitute the raspberries with blueberries or blackberries for a different fruity twist.
- Make-ahead: The lemon curd can be made up to 5 days ahead and refrigerated.
- Scaling: This recipe can be doubled to make 24 cupcakes.
- Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Silicone Spatula Set — Ideal for folding in raspberries and scooping batter into cups → Check price on Amazon
Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling
Ingredients
Main Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Lemon zest
- Lemon juice
- Raspberries
- Powdered sugar
Seasonings
- Lemon zest
- Lemon juice
- Vanilla extract
- Raspberries
Optional Toppings
- Lemon zest for garnish
- Powdered sugar for dusting
Instructions
- Prepare the cupcake batter: Cream butter and sugar, add eggs one at a time, then mix in dry ingredients, lemon zest, and juice. Fold in raspberries.
- Bake the cupcakes: Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean.
- Prepare the lemon curd filling: Combine sugar, cornstarch, salt, eggs, lemon juice, and zest in a saucepan. Cook over medium heat until thickened, then stir in butter.
- Assemble the cupcakes: Once cupcakes are cooled, cut out a small hole in the center, fill with lemon curd, and replace the cut-out. Dust with powdered sugar and garnish with lemon zest.
Notes
- Chef tip: For a smooth lemon curd, strain the mixture through a fine-mesh sieve before stirring in the butter.
- Best substitution: Substitute the raspberries with blueberries or blackberries for a different fruity twist.
- Make-ahead: The lemon curd can be made up to 5 days ahead and refrigerated.
- Scaling: This recipe can be doubled to make 24 cupcakes.
- Troubleshooting: If the cupcakes are browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Not applicable
- Microwave reheat: Not applicable
- Make ahead: The cupcakes can be made 1 day ahead and stored at room temperature. Fill and frost the day of serving.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 12g
- Carbs: 38g
- Fiber: 2g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 65mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling FAQs
Yes, you can make the cupcakes up to 1 day ahead and store them at room temperature. Fill and frost the day of serving.
The lemon curd may not have thickened because it wasn't cooked long enough or the heat was too low. Cook it over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Yes, you can use frozen raspberries. Don't thaw them before adding to the batter.
Line the muffin tin with paper liners or grease and flour the cups to prevent the cupcakes from sticking.
Absolutely! These Lemon Raspberry Cupcakes are perfect for Easter with their bright, festive colors.
A Warm Final Note
I can’t wait for you to try Best Lemon Raspberry Cupcakes with Creamy Lemon Curd Filling and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
