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Thursday 17 September 2026 09:58:31 GMT
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Lemon raspberry cupcakes 🍋🧁 Ingredients:  	⁃	2/3 cup granulated sugar 	⁃	1 tbsp lemon zest 	⁃	1/2 cup oil  	⁃	2 large eggs  	⁃	1 tsp vanilla extract 	⁃	1/2 cup whole milk 	⁃	1/3 cup plain Greek yogurt  	⁃	1 tbsp lemon juice 	⁃	1 3/4 cup all-purpose flour  	⁃	1 1/2 tsp baking powder  	⁃	1/2 tsp salt  Raspberry jam:  	⁃	1 1/2 cup fresh raspberries 	⁃	1 tbsp granulated sugar  	⁃	1 tbsp lemon juice Lemon cream cheese frosting: 	⁃	16 oz cream cheese; softened 	⁃	2 cups powdered sugar 	⁃	2 tbsp lemon juice  	⁃	1 tbsp lemon juice  	⁃	1/2 tsp vanilla extract 	⁃	3 tbsp heavy cream 	⁃	2 tbsp whole milk  Instructions: In a small saucepan, combine the fresh raspberries, lemon juice, and sugar. Mash the raspberries and bring the mixture to a gentle simmer, cooking until it thickens. Remove from heat, let it cool completely, then transfer to a piping bag and set aside. In a large bowl, add the sugar and lemon zest. Rub them together until fragrant, then add the oil and whisk for 2–3 minutes. Mix in the eggs, vanilla, milk, yogurt, and lemon juice until well combined. Add the flour, salt, and baking powder, mixing just until everything is incorporated. Line a 12-cup muffin pan with liners and fill each about ¾ full. Bake at 350°F for 14–16 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 15–20 minutes while you prepare the frosting. In a large bowl, combine the cream cheese, powdered sugar, lemon juice, lemon zest, vanilla, heavy cream, and milk. Beat on medium-high speed until smooth and creamy. Transfer to a piping bag and set aside. Once the cupcakes have cooled, create a hollow center in each (about 1 inch deep) and fill with the raspberry jam. Place the removed tops back over the filling. Frost each cupcake, leaving a small opening in the center, then add more jam on top. Finish with a fresh raspberry and a sprinkle of lemon zest. Enjoy! #lemonraspberry #lemonraspberrycake #cupcake #springbaking #springrecipes
Lemon raspberry cupcakes 🍋🧁 Ingredients: ⁃ 2/3 cup granulated sugar ⁃ 1 tbsp lemon zest ⁃ 1/2 cup oil ⁃ 2 large eggs ⁃ 1 tsp vanilla extract ⁃ 1/2 cup whole milk ⁃ 1/3 cup plain Greek yogurt ⁃ 1 tbsp lemon juice ⁃ 1 3/4 cup all-purpose flour ⁃ 1 1/2 tsp baking powder ⁃ 1/2 tsp salt Raspberry jam: ⁃ 1 1/2 cup fresh raspberries ⁃ 1 tbsp granulated sugar ⁃ 1 tbsp lemon juice Lemon cream cheese frosting: ⁃ 16 oz cream cheese; softened ⁃ 2 cups powdered sugar ⁃ 2 tbsp lemon juice ⁃ 1 tbsp lemon juice ⁃ 1/2 tsp vanilla extract ⁃ 3 tbsp heavy cream ⁃ 2 tbsp whole milk Instructions: In a small saucepan, combine the fresh raspberries, lemon juice, and sugar. Mash the raspberries and bring the mixture to a gentle simmer, cooking until it thickens. Remove from heat, let it cool completely, then transfer to a piping bag and set aside. In a large bowl, add the sugar and lemon zest. Rub them together until fragrant, then add the oil and whisk for 2–3 minutes. Mix in the eggs, vanilla, milk, yogurt, and lemon juice until well combined. Add the flour, salt, and baking powder, mixing just until everything is incorporated. Line a 12-cup muffin pan with liners and fill each about ¾ full. Bake at 350°F for 14–16 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 15–20 minutes while you prepare the frosting. In a large bowl, combine the cream cheese, powdered sugar, lemon juice, lemon zest, vanilla, heavy cream, and milk. Beat on medium-high speed until smooth and creamy. Transfer to a piping bag and set aside. Once the cupcakes have cooled, create a hollow center in each (about 1 inch deep) and fill with the raspberry jam. Place the removed tops back over the filling. Frost each cupcake, leaving a small opening in the center, then add more jam on top. Finish with a fresh raspberry and a sprinkle of lemon zest. Enjoy! #lemonraspberry #lemonraspberrycake #cupcake #springbaking #springrecipes

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