Lemon and Raspberry Cupcakes
Lemon and raspberry cupcakes consist of moist lemon cake, raspberry jam filling, and a bright raspberry Swiss meringue buttercream.
Servings: 8 large or 12 regular cupcakes
Equipment
- cupcake paper liners
- piping bag
Ingredients
Cupcake Batter
- 250 grams all purpose flour 10-11% protein
- 1 ¼ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 267 grams granulated sugar
- 3 tablespoons fresh lemon zest
- 113 grams unsalted European style butter 82% butterfat, softened
- 3 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 60 grams fresh lemon juice room temperature
- 160 grams buttermilk room temperature
- raspberry jam for filling cupcakes
Raspberry Swiss Meringue Buttercream
- 180 grams egg whites room temperature
- 300 grams granulated sugar
- 450 grams unsalted standard butter or European style butter softened
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt *optional, taste buttercream before adding and adjust, helps counter balance the sweetness of the buttercream
- 213 grams raspberry jam
Toppings
- fresh raspberries
Instructions
Raspberry Jam Cake Filling
- Place raspberries, sugar, and lemon juice in a medium saucepan over medium heat for 10-12 minutes until boiling, mash with a wooden spoon to help break down the berries.
- Whisk together the cornstarch and water in a small bowl, then stir into the jam. Cook for an additional 1-2 minutes until thickened.
- *Option to press jam through a metal mesh sieve while its still warm to remove the seeds.
- Transfer jam to a heat proof container or bowl to cool completely before assembling cupcakes. Jam can also be made ahead and stored in air tight container.
Cupcake Batter
- Preheat Oven to 350℉ / 180℃ / 160℃ Fan (convection). Line a 12-cavity cupcake pan or 6 cavity large muffin pan with paper cupcake liners.
- In a medium bowl, hand whisk together flour, salt, and baking agents. Set aside.250 grams all purpose flour, 1 ¼ teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Place the sugar and lemon zest into the bowl of a stand mixer. Work the zest into the sugar by rubbing it together with your fingertips. Add in the flour mixture and mix together on low speed with the paddle attachment to distribute.267 grams granulated sugar, 3 tablespoons fresh lemon zest
- Add in the softened butter and mix until just combined.(about 1 minute). It should look like a shaggy corneal texture.113 grams unsalted European style butter
- In a small bowl whisk together the eggs and vanilla. Pour the egg mixture into the batter and beat on medium high for 2-3 minutes until light and fluffy. Scrape the bottom and sides of your bowl to catch any ingredients that are just hanging around.3 large eggs, 1 teaspoon vanilla bean paste
- Lastly, pour in the lemon juice and buttermilk slowly until the cake batter is smooth and fluffy. Scrape the sides and bottom of the bowl one last time to make sure everything is mixed in.60 grams fresh lemon juice, 160 grams buttermilk
- Divide the cupcake batter into the paper liners of your pan. Fill them 3/4 of the way full to create a small dome when baked. I use a large ice cream scoop to make measuring easier.
- Bake 12-cavity regular cupcakes for 15-18 minutes or the 8-cavity jumbo cupcakes for 20-25 minutes until lightly golden or when a toothpick inserted into the center comes out clean. Repeat with remaining batter.
- Place cupcake pan on wire cooling rack to cool 10 minutes. Remove each cupcake and place on rack to cool completely before decorating.
Fill the Cupcakes
- Take a small knife and cut a circle out of the center top of each cupcake. Removing about a teaspoon or two of cake crumbs with a lemon baller or teaspoon. Fill the holes with raspberry jam.raspberry jam
Raspberry Swiss Meringue Buttercream
- Clean and dry your stand mixer bowl and whisk attachment. Wipe down lightly with lemon juice to remove any residue.
- Add the egg whites and sugar to the bowl of a stand mixer. Create a double boiler by placing the bowl over a pot of shallow simmering water. Do not let the mixing bowl touch the water.180 grams egg whites, 300 grams granulated sugar
- Whisk the egg whites and sugar continuously until the temperature on an instant thermometer reads 160℉ (72℃). Carefully dip your finger into the hot sugar and rub the mixture between your fingertips. If you don't feel any grains of sugar, the mixture is ready. (about 6-8 minutes)
- Remove the mixing bowl from the heat and wipe the bottom of the bowl dry with a towel. Place the bowl on the mixing stand fitted with the whisk attachment and begin whipping on medium-high speed.
- Continue to whip until a thick, glossy and marshmallow like meringue with stiff peaks is formed. The bowl should no longer be warm or at least room temperature to the touch. Its ok if the very bottom of the bowl is slightly warmer than room temperature. (about 10-15 minutes)
- Switch to the paddle attachment on the mixer. (You can continue with the whisk attachment if you prefer and switch to the paddle attachment at the end to beat out any air bubbles.)
- While mixing on medium speed drop in one tablespoon of butter at a time into the whipping meringue. Wait for each piece of butter to mix-in before adding the next.450 grams unsalted standard butter or European style butter
- You may notice the meringue losing its stiffness and becoming softer, that's ok, keep adding butter.
- Once half of the butter has been mixed in, stop the mixer and scrape the bottom and sides of the bowl to grab any stuck meringue or bits of butter. We want all the butter to emulsify with the meringue.
- Continue mixing and add in the remaining butter.
- The meringue may deflate and look runny or split, but keep mixing for another 10-15 minutes after all the butter has been added on medium speed.
- If after 10 minutes of mixing it hasn't magically transformed into a frosting texture, just place the bowl in the fridge for 10 minutes with the paddle attachment. Then, whip again until silky smooth.
- Once the buttercream looks like a spreadable frosting add in the vanilla bean paste and salt, then give it a couple spins on low to mix.2 teaspoons vanilla bean paste, 1/2 teaspoon fine sea salt
- Add in the raspberry jam and mix in on low speed.213 grams raspberry jam
- If you would like your frosting to have more color, mix in a couple drops of gel food color.
- If there are a bunch of air bubbles in the frosting, mix on low speed with the paddle attachment until smoother.
- Transfer buttercream to a large piping bag with desired piping tip. Pipe starting on the outer edges, working your way into the middle of each cupcake in a circular motion. Lift up once you reach the center. Repeat with remaining cupcakes.
Video
Notes
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.