Description
Light and fluffy lemon cupcakes swirled with a sweet raspberry filling and topped with a tangy cream cheese frosting.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1/2 cup raspberry jam
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together 1/2 cup butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest.
- Gradually mix in the dry ingredients alternately with the milk and lemon juice, beginning and ending with the flour mixture. Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat the cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Frost cooled cupcakes and swirl a small dollop of raspberry jam into the top of each.
Notes
You can customize the seasonings to taste.