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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes blend tangy lemon zest, fresh raspberries, and creamy lemon curd, topped with light vanilla frosting—a bright, delicious treat for any occasion.
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Ingredients
  

For the cupcakes:

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsalted butter softened
  • 2 large eggs
  • ½ cup whole milk
  • ¼ cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp lemon zest
  • ½ cup fresh raspberries lightly dusted in flour

For the lemon cream filling:

  • ½ cup lemon curd
  • ¼ cup mascarpone cheese
  • ¼ cup whipped cream

For the frosting:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

For garnish:

  • Extra raspberries
  • Lemon zest strips
  • Edible gold pearls optional

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • Beat softened butter and sugar for 2–3 minutes until light and fluffy.
  • Add eggs one at a time, then mix in vanilla, lemon zest, sour cream, and milk.
  • In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients until smooth—don’t overmix.
  • Gently fold in flour-dusted raspberries to avoid crushing them.
  • Spoon batter into liners, filling 2/3 full. Bake 18–20 minutes until a toothpick comes out clean. Cool completely.
  • Combine lemon curd, mascarpone, and whipped cream until smooth.
  • Once cool, scoop out the center of each cupcake, leaving a border.
  • Spoon filling into each hollowed cupcake generously.
  • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form (about 3–5 minutes).
  • Pipe whipped cream onto each cupcake using your favorite piping tip.
  • Top with a raspberry, lemon zest strips, and optional gold pearls. Chill for 10 minutes before serving.