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Raspberry Lemon Heaven Cupcakes

Light lemon cupcakes filled with raspberry preserves and topped with fluffy lemon buttercream.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice fresh
  • 1/2 cup milk
  • 1/2 cup raspberry preserves for filling

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Cupcake pan
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan.
  2. Mix dry ingredients in a bowl.
  3. Cream butter and sugar until fluffy, then add eggs.
  4. Add lemon zest, juice, and vanilla.
  5. Alternate adding dry ingredients and milk.
  6. Bake 18–22 minutes and cool completely.
  7. Fill cupcakes with raspberry preserves and frost.

Notes

Use fresh lemon juice and zest for best flavor.