Fluffy lemon dough, fruity raspberry filling and creamy cream and sour cream topping with raspberries make a special combination and make these cupcakes a taste and visual highlight. The mini cakes taste airy, moist, tender – simply delicious. In addition, they are an eye-catcher on the dining table with their appearance and fit perfectly for any celebration. A detailed recipe for the lemon raspberry cupcakes with exact quantities and step-by-step instructions can be found here at the very bottom.
Raspberry and lemon – irresistibly delicious combination
In terms of taste, raspberry and lemon combine just perfectly with each other. And it is exactly this flavor combination that is combined in the lemon raspberry cupcakes. The dough for them contains lemon juice and zest. The filling is made with fresh or frozen raspberries. And the cream also has a slight raspberry note.
Creamy topping, fruity filling and fluffy dough
These lemon raspberry cupcakes consist of three delicious components at once. First and foremost is the aromatic lemon dough, which tastes fluffy and moist. It is complemented with the fruity, not too sweet raspberry filling. The taste, but also the look of the cupcakes is rounded off with the creamy cream and sour cream topping, which also contains some raspberries.
Sweet hit for any occasion
The lemon cupcakes with raspberry filling not only taste incredibly delicious, but are also a highlight on the outside of the dining table. Moreover, they are very easy and quick to make. So you can make the lemon raspberry cupcakes both simply for dessert during the week and for a special occasion. For example, they are ideal for a birthday party, Mother’s Day or Valentine’s Day.
These lemon raspberry cupcakes are
ideal for dessert during the week or for a party,
perfect for children’s birthday party,
easy and quick to make with common ingredients.
Recipe for lemon raspberry cupcakes
The recipe for lemon cupcakes with raspberry filling is very easy and quick. Here you can form a rough idea of how the making goes, and what you need for the recipe. You can find the exact quantities and step-by-step instructions on how to make the lemon raspberry cupcakes yourself here below in the box recipe.
For the lemon dough you will need
freshly squeezed lemon juice and lemon zest,
kefir – you can substitute with plain yogurt,
tasteless vegetable oil,
baking powder and baking soda.
For the raspberry filling you will need
raspberries – I had frozen ones,
cornstarch – is first dissolved in a little water.
And for the cream you need
and some of the raspberry filling that you cook beforehand.
How to make lemon raspberry cupcakes: here’s how to do it (Check out the detailed recipe at the bottom.)
For the dough, first beat eggs with sugar, then stir in kefir, vegetable oil, lemon juice, lemon zest, and at the end add flour with baking powder and baking soda. Bake muffins from the dough and cut a small hollow in the middle of each one.
For the filling, boil raspberries with sugar, stir in cornstarch dissolved in water and cook until the mixture thickens. Fill the cups of the muffins with the mixture, leaving a small amount for the cream.
For the cream, whip the cream, sour cream and powdered sugar until creamy and then stir in the remaining raspberry filling. Pipe the cream onto the filled muffins. Done!
How to make lemon cupcakes with raspberry filling: tips and tricks
You don’t have to defrost frozen raspberries. You can also use fresh raspberries instead of frozen ones.
Instead of raspberries, you can make the cupcakes with other berries, such as strawberries, sour cherries or black currants. Both fresh and frozen fruits will work. Frozen berries do not need to be thawed beforehand.
You can replace kefir with natural yogurt.
Since the dough contains a lot of acid (lemon juice, kefir), the baking soda and the baking powder ensure that the muffins rise well during baking. So you should not omit the baking soda.
You must not stir the dough too long after adding flour, or your cupcakes may taste rubbery.
Use a wooden skewer to check if the muffins are done baking.
Cream and sour cream for the cream must be cold before whipping.
Did you make the lemon raspberry cupcakes according to this recipe? I look forward to your result, your star rating and your comment here below, how you have succeeded and tasted the mini cakes.
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Fluffy lemon dough, fruity raspberry filling and creamy cream and sour cream topping with raspberries make a special combination and turn these cupcakes into a taste and visual highlight. The mini cakes taste airy, moist, tender – simply delicious. In addition, they are an eye-catcher on the dining table with their appearance and fit perfectly for any celebration. According to this recipe you can make the lemon raspberry cupcakes yourself.