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Lemon raspberry cupcakes – easy recipe with raspberry filling
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Lemon raspberry cupcakes

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.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Servings 12 pieces

Equipment

  • muffin tin
  • piping bag with open star nozzle

Ingredients

for the dough

  • 150 g kefir
  • 180 g sugar
  • 3 eggs
  • 100 ml vegetable oil (neutral in taste)
  • 50 ml lemon juice (freshly squeezed)
  • approx. 300 g flour
  • 9 g baking powder
  • 1/4 tsp baking soda (sodium bicarbonate)
  • zest of 1 organic lemon
  • 1 pinch of salt
  • butter to grease the muffin tin
  • flour for dusting the muffin tin

for the raspberry filling

  • 200 g raspberries (frozen)
  • 50 g sugar
  • 25 g cornstarch
  • 40 ml water

for the cream

  • 250 g cream (cold)
  • 250 g sour cream (cold)
  • 50 g raspberry filling
  • 30 g powdered sugar

Instructions

Making the dough

  • Grease the muffin tin with butter and dust with flour, tapping off the excess flour.
  • Beat eggs, sugar and salt until fluffy.
  • Add kefir, vegetable oil, lemon juice and lemon zest and mix until homogeneous.
  • Mix flour with baking powder and baking soda, add it to the liquid kefir mixture and mix briskly and briefly to form a thick dough.
  • Divide the dough among the muffin cups so that they are about 2/3 full with dough. Bake the muffins in a preheated oven at 180 °C top and bottom heat for about 20 minutes and let them cool.
  • Carefully cut out a narrow and deep hollow in the center of each muffin.

Making the raspberry filling

  • Dissolve cornstarch in water.
  • Add raspberries and sugar to a saucepan and bring to a boil, stirring constantly.
  • In a thin stream, add the cornstarch dissolved in water to the raspberries, stirring constantly, and cook until thickened, about 2 - 3 minutes.
  • Put 50 g of the raspberry filling in a clean bowl and let it cool.
  • With the help of a teaspoon, fill the hollows of the muffins with the remaining raspberry filling while the raspberry filling is still hot, and then let it cool in the muffins.

Making the cream

  • Whip the cream, sour cream and powdered sugar until creamy and firm.
  • Add 50 g of the cooled raspberry filling and whip briefly to a homogeneous cream.
  • Fill the cream into the piping bag with the star nozzle and pipe it onto the filled muffins.

Notes

  • Frozen raspberries do not need to be thawed. Fresh raspberries can be used instead of frozen ones.
  • Instead of raspberries you can use other berries.
  • You can replace kefir with natural yogurt.
  • Since the dough contains a lot of acid (lemon juice, kefir), the baking soda as well as the baking powder ensures that the muffins can rise well during baking. So you should not omit the baking soda.
  • In any case, do not stir the dough too long after adding flour.
  • Use a wooden skewer to check if the muffins are done baking.
  • Note the detailed tips and tricks for making lemon raspberry cupcakes at the top of the post.