Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest (from about 2 lemons)
  • ½ cup (120 ml) whole milk
  • 2 tbsp fresh lemon juice
  • 1 cup (125 g) fresh or frozen raspberries
  • ¼ cup (50 g) granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp lemon juice (for filling)
  • 1 cup (230 g) unsalted butter (for frosting, softened)
  • 4 cups (480 g) powdered sugar
  • 2 tbsp fresh lemon juice (for frosting)
  • 1 tsp lemon zest (for frosting)
  • 1-2 tbsp milk (if needed for consistency)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a mixing bowl, beat the softened butter and sugar until light and fluffy.
  4. Incorporate the eggs, lemon zest, and mix until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk and lemon juice. Mix until just combined.
  6. Spoon batter into prepared cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  8. In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened. Cool completely.
  9. Beat softened butter and gradually add powdered sugar, lemon juice, and zest. Adjust with milk for desired consistency.
  10. Using a small knife or cupcake corer, remove a section from the centers of the cooled cupcakes, fill with raspberry filling, and frost with lemon frosting.