Lemon Cupcakes with Raspberry (Print Version)

# Ingredients:

→ Lemon Cupcake Batter

01 - 3/4 cup granulated sugar
02 - 1 tablespoon freshly grated lemon zest (packed)
03 - 1 1/2 cups cake flour, properly measured
04 - 1/3 cup finely chopped pistachios
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon fine sea salt
07 - 6 tablespoons unsalted butter, cubed and at room temperature
08 - 1/2 cup sour cream, at room temperature
09 - 1/2 cup whole milk, at room temperature
10 - 1/3 cup vegetable oil
11 - 1 large egg, at room temperature
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon vanilla extract

→ Raspberry Jam Filling

14 - 3 cups fresh or frozen raspberries
15 - 1/4 cup granulated sugar
16 - 2 teaspoons fresh lemon juice
17 - 1 tablespoon + 1 teaspoon cornstarch
18 - 1 tablespoon water

→ Lemon Buttercream

19 - 1 1/2 cups unsalted butter, softened to room temperature
20 - 2 cups powdered sugar
21 - 3 tablespoons heavy cream
22 - 1 tablespoon fresh lemon juice
23 - 2 teaspoons lemon zest

→ For Decoration

24 - Handful of chopped pistachios
25 - Fresh raspberries

# Instructions:

01 - Line a 12-cup muffin tin with paper liners. Warm up your oven to 350°F (180°C). This is also a good time to make sure your refrigerated ingredients are sitting out to reach room temperature.
02 - In a small bowl, use your fingertips to rub the lemon zest into the granulated sugar until it resembles wet sand. This releases the essential oils from the zest and creates amazing lemon flavor throughout your cupcakes.
03 - In your stand mixer bowl, whisk together the cake flour, lemon-infused sugar, chopped pistachios, baking powder, and salt until well combined. Add the softened butter cubes and mix on low speed for about 3 minutes until the mixture looks like coarse sand.
04 - In a separate bowl, whisk together the room temperature sour cream, milk, vegetable oil, egg, vanilla extract, and fresh lemon juice until smooth and well combined.
05 - Pour the wet ingredients into the flour-butter mixture and mix on low speed for just a few seconds. Stop and scrape down the sides of the bowl, then continue mixing until just combined - be careful not to overmix! The batter should be smooth but still have some texture.
06 - Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full. Bake in your preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
07 - While the cupcakes are cooling, combine the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook for about 10-12 minutes, occasionally mashing the berries with a spoon, until the mixture is bubbling and bright red. In a small bowl, whisk together the cornstarch and water, then stir this into your raspberry mixture. Continue cooking for 1-2 minutes until nicely thickened. Remove from heat and let cool.
08 - In a large mixing bowl, beat the room temperature butter until smooth and creamy. Gradually add the powdered sugar and mix until fully incorporated. Pour in the heavy cream, fresh lemon juice, and lemon zest, then increase the speed and beat for another 2-3 minutes until your frosting is light, fluffy, and silky smooth.
09 - Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the centers (about 1 inch deep). Fill each cavity with the raspberry jam. Pipe a ring of lemon buttercream around the raspberry filling, then add a small spoonful of additional raspberry jam in the center. Sprinkle with chopped pistachios and top with a fresh raspberry for a gorgeous finishing touch.

# Notes:

01 - For properly measured flour, fluff it first with a fork, then spoon it into your measuring cup and level it off with a knife. Even better, use a kitchen scale for perfect results every time!
02 - You can make all components ahead of time - the filling and frosting can be prepared up to 5 days in advance and stored in the refrigerator until you're ready to assemble.
03 - These cupcakes stay fresh for 3-4 days when refrigerated in an airtight container, or 1-2 days at room temperature.
04 - The pistachios are optional - you can omit them entirely if you prefer or have nut allergies.
05 - For easier cupcake coring, leave them in the muffin tin while removing the centers - this helps keep their shape intact.

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