Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- ½ cup raspberry jam or preserves
- ½ cup lemon curd
- 1 cup unsalted butter, softened (for frosting)
- 2–3 tbsp heavy cream or milk
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy—about 2-3 minutes.
- Beat in the eggs one at a time followed by vanilla extract and lemon zest.
- Alternate adding your dry mixture with buttermilk to the butter mixture, starting and ending with dry ingredients.
- Spoon the batter into cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely on a wire rack before filling each cupcake's center with equal parts raspberry jam and lemon curd.
- For your frosting, beat softened butter until smooth. Gradually add powdered sugar along with vanilla extract and enough cream to achieve your desired consistency. Frost each cupcake and garnish with fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg