Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Whisk dry ingredients: In a bowl, combine flour, baking powder, and salt. Set aside.

3. Cream butter and sugar: In a large bowl, beat butter and sugar for 2–3 minutes until fluffy.

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4. Add eggs & flavor: Beat in eggs, one at a time. Stir in vanilla, lemon zest, and lemon juice.

5. Mix batter: Alternate adding dry ingredients and milk to the butter mixture. Stir just until combined.

6. Add raspberries: Gently fold in fresh raspberries.

7. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

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8. Fill cupcakes: Use a piping tip or knife to create a small hole in the center of each cupcake. Fill with lemon curd.

9. Top & garnish: Pipe whipped cream or frosting on top. Garnish with raspberries, lemon zest, and sprinkles.

Time Overview

• Prep Time: 15 minutes

• Bake Time: 20 minutes

• Cool & Decorate: 20 minutes

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• Total Time: ~55 minutes

• Yield: 12 cupcakes

Baking Tips

• Don’t overmix the batter — this keeps the cupcakes light and fluffy.

• For a tangier kick, add a few drops of lemon extract to the batter.

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• Use stabilized whipped cream if the cupcakes will sit out for long.

FAQs

Can I use frozen raspberries?
Yes! Add them straight from frozen and toss lightly in flour first to prevent sinking.

How long do these cupcakes last?
Store in the fridge for 3–4 days. Best enjoyed slightly chilled.

Can I skip the lemon curd filling?
Absolutely — they’re still delicious with just the berries and frosting.