Exquisite Lemon Raspberry Filled Cupcakes with Velvety White Chocolate Buttercream

Experience a delightful burst of fresh citrus and vibrant fruit with these incredible Lemon Raspberry Filled Cupcakes, elevated by a rich, velvety white chocolate buttercream frosting. This recipe promises a truly irresistible treat that will quickly become your new favorite dessert.

There’s a special kind of joy that comes from baking, especially when the results are as stunning and delicious as these Lemon Raspberry Filled Cupcakes. As someone who often struggles with the intricate art of cake decorating, seeing these beauties come to life with their elegant swirls of white chocolate buttercream was a significant personal victory. Every baker knows that feeling of accomplishment when a recipe not only tastes fantastic but also looks picture-perfect. This is definitely one of those moments!

Lemon and raspberry form a timeless flavor combination, a pairing that evokes images of sunny days and fresh fruit. For a long time, I’ve envisioned bringing these bright, complementary flavors together in a cupcake, and the wait has certainly been worth it. Lemon desserts, with their refreshing tang, hold a special place in my heart, and when combined with the sweet tartness of raspberries, they create a symphony of taste that’s simply unparalleled.

Table of Contents

The Delight of a Surprise Filling

There’s an undeniable charm to filled cupcakes. That moment when you bite into a soft, fluffy cupcake and discover a hidden pocket of deliciousness is pure magic! It’s a simple trick, yet it never fails to elevate the experience, adding an extra layer of flavor and texture that makes each bite exciting. For these lemon raspberry cupcakes, the vibrant raspberry filling nestled inside provides a juicy, sweet-tart contrast to the bright lemon cake, creating a truly memorable dessert. It’s a delightful surprise that brings a smile to everyone’s face, making these cupcakes perfect for any celebration or just a special treat.

Mastering Cupcakes with Mise en Place

Baking, especially for those who are new to it, can sometimes feel intimidating. However, with the right approach, even seemingly complex recipes become simple. My best advice for conquering any baking fear, particularly when making cupcakes, is to embrace the concept of “mise en place.” This French culinary term translates to “everything in its place” and is a game-changer for smooth, stress-free baking.

Before you even turn on your mixer, take the time to measure out all your ingredients. Have your flour sifted, butter softened, eggs at room temperature, and all your liquids precisely measured. Arrange them neatly on your counter. This simple habit eliminates the frantic scrambling for ingredients mid-recipe, prevents costly mistakes, and allows you to focus purely on the technique. It transforms baking from a race against the clock into a calm, enjoyable process. Channel your inner professional chef, like Anne Burrell, and watch how much more enjoyable and successful your baking endeavors become!

A Buttermilk Adventure

Speaking of mise en place, I recently had a rather humorous, albeit slightly frantic, baking adventure while creating these very Lemon Raspberry Filled Cupcakes. Halfway through the recipe, I realized I had heavy cream in the refrigerator instead of the much-needed buttermilk. Typically, this would send me on a quick dash to the grocery store. But with a rainy weekend setting in, I decided to improvise.

Did you know you can easily make your own buttermilk? It’s a fascinating, old-fashioned method that yields fantastic results. Simply fill a mason jar about halfway with heavy cream, seal it tightly, and shake vigorously for approximately 10 minutes. The heavy cream will separate, leaving you with fresh, homemade buttermilk and a bonus: delicious homemade butter! My mind was blown by this discovery, turning a potential recipe mishap into a delightful win-win situation. Now, not only did I have moist, flavorful cupcakes, but also a fresh batch of butter for my morning toast. Talk about a happy accident!

Photo of a baked lemon cupcake in a white wrapper, ready for frosting.

The Perfect Flavor Harmony

These cupcakes strike an exquisite balance. The lemon cake itself is incredibly moist and boasts just the right amount of bright, zesty lemon flavor. This allows the sweet, slightly tart raspberry filling to truly shine without being overpowered. The rich, luxurious white chocolate buttercream frosting then comes in to complete the experience. Its creamy sweetness cuts beautifully through the acidity of the lemon and raspberry, creating a harmonious blend that will have you savoring every single bite. The texture of the cake, combined with the juicy filling and silky frosting, makes for an unforgettable dessert experience. It’s a sophisticated flavor profile that remains utterly comforting and delightful.

And now, a small personal confession: please, please, try to ignore my attempts at frosting! While I adore baking, my skills in cake decoration are, shall we say, a work in progress. I may not have the delicate touch of a true pastry artist, but I am absolutely certain that with the abundance of fantastic Pinterest guides and tutorials available, you’ll create frosting masterpieces that are far more elegant than mine! In fact, if you’re looking for inspiration, I’m particularly fond of these adorable fox cupcakes – the tutorial shows you how to craft the sweetest little characters!

Essential Ingredients for Success

Every exceptional recipe starts with high-quality ingredients. Here’s a closer look at the key components for these Lemon Raspberry Filled Cupcakes and why each plays a vital role in achieving the perfect flavor and texture:

Cupcake Ingredients Explained

All-Purpose Flour: This forms the structure of your cupcakes. Sifting it before use is crucial to ensure a light, airy texture and to prevent lumps in the batter.
Baking Powder & Baking Soda: These are your leavening agents, responsible for the cupcakes’ rise and tender crumb. Ensure they are fresh for optimal results.
Kosher Fine Salt: A touch of salt enhances all the other flavors, balancing the sweetness and brightening the lemon.
Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your recipe. Always use room temperature butter for easy creaming with sugar, which creates air pockets for a fluffy cake.
Granulated Sugar: Provides sweetness and contributes to the moistness of the cake.
Large Eggs: Eggs bind the ingredients, add moisture, and contribute to the structure and richness. Room temperature eggs emulsify better with the butter and sugar.
Buttermilk: The secret to incredibly moist and tender cupcakes! Its acidity reacts with the baking soda, further aiding in leavening and creating a fine crumb. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
Vanilla Extract: A fundamental flavor enhancer in almost all baked goods. Use a high-quality extract for the best flavor. You can even try homemade vanilla extract for an extra special touch, or use a trusted brand like Nielsen Massey’s Madagascar Bourbon Pure Vanilla Extract.
Fresh Lemon Juice & Zest: This is where the vibrant lemon flavor truly comes from. Always opt for fresh lemons; bottled juice simply won’t deliver the same bright, authentic taste. The zest contains essential oils that pack a powerful aromatic punch.

Raspberry Filling Ingredients Explained

Fresh Raspberries: While frozen raspberries can work in a pinch, fresh raspberries offer the best flavor and texture for this bright filling.
Granulated Sugar: Sweetens the tart raspberries, creating a balanced and delightful filling.
Fresh Lemon Juice: Enhances the natural fruitiness of the raspberries and adds another layer of brightness to the filling.
Cornstarch: A crucial thickening agent that ensures your raspberry filling has the perfect consistency – not too runny, but easily spreadable and able to hold its shape within the cupcake.

White Chocolate Buttercream Ingredients Explained

Softened Butter (Unsalted): The base of your buttercream. Ensure it’s perfectly softened (but not melted) for a smooth, creamy frosting.
Confectioner’s Sugar (Powdered Sugar): This fine sugar dissolves easily, resulting in a smooth, non-gritty frosting. Sift it if clumpy.
Salt: Just a touch of salt brings out the sweetness of the white chocolate and balances the richness of the buttercream.
Vanilla Extract: Complements the white chocolate beautifully and adds depth to the overall flavor of the frosting.
Melted White Chocolate: The star of the frosting, adding a luxurious sweetness and a distinct creamy texture. Be sure to melt it gently and allow it to cool slightly before incorporating to prevent it from seizing or melting the butter. Quality white chocolate makes a huge difference here.
Milk: Used to adjust the consistency of the frosting, making it smooth and pipeable. Add it gradually, a tablespoon at a time, until your desired texture is reached.

Recommended Baking Tools

Having the right tools can make all the difference in your baking process, making it more efficient and enjoyable. For this recipe, here are some essential items:

Cupcake Pan: A good quality, durable cupcake pan is fundamental. I rely on this sturdy pan that has served me well for years, ensuring even baking and easy release.
Saucepan & Wooden Spoon: Essential for preparing the raspberry filling. A heavy-bottomed saucepan helps distribute heat evenly, preventing scorching, and a wooden spoon is ideal for stirring.
Stand Mixer (or Electric Hand Mixer): A stand mixer is invaluable for creaming butter and sugar, and mixing the batter to the perfect consistency, saving you time and effort. An electric hand mixer works just as well for smaller batches.
Medium Bowl & Whisk: For sifting and combining your dry ingredients.
Wire Rack: Crucial for cooling your cupcakes completely and evenly after baking. This prevents them from becoming soggy and ensures they are at the right temperature for frosting.
Cupcake Corer or Small Paring Knife: To create that perfect pocket for your delicious raspberry filling without damaging the cupcake.
Cupcake Decorating Icing Tips & Disposable Decorating Bags: If you want to achieve beautifully piped frosting, investing in a set of icing tips and some disposable bags is highly recommended. They make decorating simple and fun, allowing you to create various designs.

Expert Tips for Flawless Cupcakes

To ensure your Lemon Raspberry Filled Cupcakes turn out absolutely perfect every time, consider these helpful tips:

Customize the Filling: While raspberry is divine, feel free to get creative with your fillings! Instead of the raspberry, you could use a vibrant homemade lemon curd for an extra citrusy punch, or even a different fruit preserve like strawberry or blueberry. The key is to choose a filling that complements the lemon cake without overpowering it. Just ensure your chosen filling isn’t too runny, or it might make the cupcakes soggy.
Enhance Lemon Flavor in Frosting: If you’re a true lemon lover and desire an even more pronounced citrus kick, consider adding some fresh lemon zest to your white chocolate buttercream. Start with about 1 teaspoon of finely grated zest and add more to taste. The zest will infuse the frosting with bright, aromatic lemon oil, elevating the overall flavor profile.
Explore Alternative Frostings: While our white chocolate buttercream is incredibly delicious, you might want to experiment with other frosting options. A light and airy Champagne cream cheese frosting would offer a sophisticated tang, beautifully contrasting the sweet cake and filling. Alternatively, a classic lemon buttercream frosting would reinforce the primary citrus flavor, making these truly a lemon lover’s dream. When choosing an alternative, consider how its sweetness and texture will balance the filled cupcake.

Storage Guidelines

Proper storage is essential to keep your Lemon Raspberry Filled Cupcakes fresh and delicious. Once frosted, place your cupcakes in an airtight container. This prevents them from drying out and helps maintain their delicate texture and flavors. You have a couple of options for storage:

Room Temperature: If consumed within 1 to 2 days, you can store the cupcakes at cool room temperature (below 75°F or 24°C). The white chocolate buttercream is generally stable, but extreme heat can cause it to soften.
Refrigerator: For longer storage, or if your kitchen is warm, refrigerate the cupcakes. They will last up to 1 week in the fridge. Before serving, allow them to come to room temperature for about 30 minutes to an hour. This allows the cake to soften and the buttercream to become creamy again, ensuring the best flavor and texture experience.

I genuinely hope you enjoy baking and sharing this delightful recipe as much as I do. When you make these lemon raspberry cupcakes, please remember to give this recipe a star rating on the recipe card below and/or leave a comment! Your feedback is incredibly valuable to me, and I always make an effort to respond to every single comment. Don’t hesitate to ask any questions you might have along the way.

And of course, I’d love to see your beautiful creations! Be sure to tag me on Instagram, Facebook, or Pinterest if you make this recipe. Seeing these desserts come to life in your homes truly means the world to me – it’s my favorite part of sharing these recipes!

Lemon Raspberry Filled Cupcakes

These delightful cupcakes feature a light and moist lemon cake, bursting with a sweet-tart raspberry filling, all crowned with a luxurious white chocolate buttercream frosting. Perfect for any occasion, they offer a refreshing and indulgent treat.

Prep Time:

20 minutes

Cook Time:

40 minutes

Total Time:

1 hour

Servings:

24
cupcakes

4.6 from 149 votes

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Ingredients

Cupcakes

3 cups all-purpose flour (sifted)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (room temperature, 2 sticks)
2 cups granulated sugar
4 large eggs
1 1/4 cups buttermilk
1 1/2 tsp vanilla extract
2 Tbsp fresh lemon juice
Zest of 1 large lemon

Filling

2 pints fresh raspberries
½ cup granulated sugar
2 Tbsp fresh lemon juice
1 1/2 tsp cornstarch

Frosting

1 cup butter (softened)
4 cups confectioner’s sugar
1/4 tsp salt
1 tsp vanilla extract
10 oz white chocolate (melted and slightly cooled)
2 Tbsp milk (more if needed)

Instructions

Prepare the Raspberry Filling: In a medium saucepan, combine fresh raspberries, granulated sugar, fresh lemon juice, and cornstarch. Cook over medium-high heat, stirring occasionally, for about 10 minutes until the mixture thickens and the berries break down. Remove from heat and cool completely in the refrigerator or freezer, ensuring it doesn’t freeze solid.
Preheat Oven & Prepare Pans: Preheat your oven to 350˚F (175°C). Line two standard 12-cup cupcake tins with cupcake liners or grease them thoroughly to prevent sticking.
Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In the bowl of an electric stand mixer (or using an electric hand mixer), beat the softened unsalted butter with the granulated sugar on medium speed for about 1 minute until a light, softened paste forms. Add the large eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Alternate Dry & Wet Ingredients: Reduce the mixer speed to low. Gradually alternate adding the sifted flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour mixture (working in two batches for each). Once fully incorporated, beat in the vanilla extract, fresh lemon juice, and lemon zest until just combined. Be careful not to overmix.
Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each approximately three-quarters full. Bake in the preheated oven for 20 to 25 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean. Transfer the cupcake pans to wire racks and allow them to cool for at least 15 to 20 minutes before carefully removing the cupcakes from the pans to cool completely on the wire rack.
Prepare the White Chocolate Buttercream: While the cupcakes cool, prepare your frosting. In a clean bowl of a stand mixer or with a hand mixer, beat the softened butter for 1 to 2 minutes until light and fluffy. Slowly add the confectioner’s sugar on low speed until combined. Incorporate the melted and slightly cooled white chocolate, salt, milk, and vanilla extract. Beat on low until smooth, then increase the speed to medium and beat for 4 to 5 minutes until the frosting is light, smooth, and fluffy. If the frosting is too thick, add more milk, 1 tablespoon at a time, until it reaches your desired pipeable consistency.
Fill the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small paring knife to carefully remove the center from each cupcake. The hole should be about 1/2 inch to 3/4 inch deep. Fill each cored cupcake with approximately 1 to 2 teaspoons of the chilled raspberry filling.
Frost & Garnish: Frost the filled cupcakes as desired using your preferred icing tips and decorating bags. For an extra touch of elegance and flavor, garnish each cupcake with a fresh raspberry on top.

Nutrition Information

Calories:

378
kcal

Cuisine:
Baking

Category:
Dessert, Cakes, Pies, & Tarts