Lemon Raspberry Cupcakes with Lemon Curd Frosting
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 18 cupcakes
  • 2-1/2 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 tablespoon lemon zest use a Meyer lemon if available
  • 1-3/4 cups white sugar
  • 2 tablespoons fresh lemon juice approximately 1/2 lemon juiced
  • 6 egg yolks
  • 1 cup milk
  • 1 6 ounce container fresh raspberries
Lemon Curd Frosting:
  • 1 10.5 ounce jar lemon curd (approximately 3/4 cup)
  • 2 8 ounces packages cream cheese (regular or Neufchatel)
  • 2-1/2 cups powdered sugar
  1. Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners.
  2. Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside.
  3. Using a hand mixer, cream butter and lemon rind together. Add granulated sugar, beating for a couple of minutes until light and fluffy. Add lemon juice and beat for another minute. Add egg yolks two at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk to the butter mixture, a small amount at a time, scraping down sides of bowl as needed. Beat until well combined, smooth, and creamy.
  4. Use a small spoon to divide the batter between the 18 cupcake liners. You should fill each about about 3/4 full. Set one raspberry on top of each cupcake. There is no need to press them into the batter; they will sink in as they bake.
  5. Bake for 22 to 25 minutes. Remove from oven and allow the cupcakes to cool in the pans for about 5 minutes and then transfer to wire racks to cool completely.
  6. To prepare the frosting, beat the lemon curd with the cream cheese in a large mixing bowl till well combined. Beat in the powdered sugar till smooth and creamy.
  7. For a decorative look, use a pastry bag to pipe the frosting on to the cupcakes. Top each frosted cupcake with a raspberry.
  8. Store cupcakes covered in the refrigerator.
  9. Inspired by Allrecipes-UK/Ireland and Allrecipes.com