Lemon cupcakes with raspberry filling

I think the cupcake craze has finally hit me.  I know, it’s a litttttle late for that, but I’ve made three batches of cupcakes in the past…two weeks (?) and I’m having far too much fun in the kitchen.  Flour.  Everywhere.

Or in this case…lemon zest.

Being a slightly competitive person…I’m staging a mini-war with the fantastic Baked and Wired of Washington, D.C. in an effort to reduce the pain my wallet feels every time I crumble and purchase a cupcake.  My current favorite is a lemon cupcake with a raspberry filling and a lemon buttercream frosting.  After a few edits (lighter frosting, spicier filling, and a more lemony cupcake), here’s my new and improved version:

For the cake :

1 cup butter, softened
4 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
2 cups granulated sugar
Zest and juice of 3 lemons
1 cup buttermilk (can be made with milk + 1 tbsp lemon juice OR distilled vinegar)

Preheat the oven to 350F.  Line 2 muffin tins (24 cups total) with liners (or parchment paper).  In an electric mixer – or by hand – cream butter until smooth.  Add the sugar slowly until smooth, followed by the zest and lemon juice.  The batter will separate a bit – but when the flour is added, the it will stabilize.  Cream the mixture until light.

Add the eggs, one at a time, mixing well after each addition. In a bowl, mix the baking powder and the flour together.  Add the flour and the buttermilk at the same time, mixing until combined but not more to avoid a tough cake.  Pour into pans and bake for 20-25 minutes or until springy to the touch.

For the filling :

1/2 cup raspberry jam
1/2 cup water
1/4 cup sugar
Juice and zest of 1 lemon
1 tsp ground ginger

Combine all ingredients and boil until well blended and thickened – using a thermometer might be beneficial.  I boiled until the thread stage.  Chill.

For the frosting :

4 egg whites
1/2 cup water
3/4 cup sugar
Juice and zest of 1 lemon
1/4 tsp cream of tartar (optional)

Combine the water, sugar, lemon juice and zest together in a medium pan.  Stir to help the sugar dissolve and then boil until 238F or until the mixture thickens slightly and forms a thin, continuous stream when poured from a spoon.  It’s good to taste this to make sure it’s lemony enough (or sweet enough) for your tastes (but be careful, as boiling sugar is HOT).

Meanwhile, in a large mixing bowl, whip the eggs whites and cream of tartar until they hold soft peaks.

Once the sugar syrup is ready, turn the mixer on high and pour the hot syrup over the meringues, being careful to add it in a thin, continuous stream.  The egg whites will be billowy and light – almost like a foam.  I added a few drops of yellow food dye to give it a light yellow tint.

Assembly :

Using your finger (or a spoon), make a little divot in the center of each cupcake.  This will be filled with the raspberry syrup.  There is no need to remove the centers – the cake is quite moist, so compacting it works just fine. Using a teaspoon, pour raspberry syrup into the crevice until filled.


Once this is complete, they are ready to be frosted.  I used a piping bag to frost mine, but it isn’t necessary.  Once can easily use a spatula, a spoon, or a knife to top off these delicious little cakes.  Once iced, I sprinkled a little lemon zest on top (But you don’t have to…it just looks pretty !).  And there you have it !  Watch out, Baked and wired !

When it’s cut in half, you can really see the filling – it’s just like jam…but better.  :) Bon appétit !

Categories: English | Tags: , , , | 1 Comment

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One thought on “Lemon cupcakes with raspberry filling

  1. These look so delicious!!

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