Lemon Raspberry Cupcakes with Pistachio Filling Recipe

Ingredients

Lemon Cupcake Batter

• 3/4 cup granulated sugar
• 1 tablespoon lemon zest, packed
• 1 1/2 cups cake flour
• 1/3 cup finely chopped pistachios
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cubed unsalted butter, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 1/3 cup vegetable oil
• 1 large egg, room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Raspberry Jam Filling

• 3 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water

Lemon Buttercream

• 1 1/2 cups unsalted butter, room temperature
• 2 cups powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• Chopped pistachios, for decorating
• Fresh raspberries, for decorating

Instructions

1. Line a 12-cup cupcake pan with liners and preheat your oven to 350°F (180°C) to get it ready for baking.
2. Rub the lemon zest into the granulated sugar until the mixture resembles wet sand, releasing the lemon oils and fragrance.
3. In a stand mixer bowl, whisk together the cake flour, lemon sugar mixture, chopped pistachios, baking powder, and salt. Add the cubed butter and mix on low speed for 3 minutes until the texture looks like coarse sand.
4. In a separate bowl, whisk together the sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice until smooth and well combined.
5. Pour the wet ingredients into the dry ingredients and mix for a few seconds. Scrape down the bowl sides and continue mixing just until combined to avoid overmixing. Then scoop the batter into the lined cupcake cups, filling each about 3/4 full.
6. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool in the pan on a wire rack for 5 minutes before removing to cool completely on the rack.
7. In a saucepan over medium heat, cook the raspberries, granulated sugar, and lemon juice, mashing occasionally, until the mixture is bright red and bubbling, about 12 minutes. Stir in the cornstarch mixed with water and cook for 2 more minutes until thickened. Remove from heat and let cool slightly.
8. Beat the unsalted butter until smooth with a mixer. Gradually add powdered sugar and mix until combined. Then add heavy cream, fresh lemon juice, and lemon zest, and continue beating until the buttercream is light and fluffy, about 3 minutes.
9. Core out the centers of the cooled cupcakes using a small corer or knife. Fill each cavity with raspberry filling, pipe lemon buttercream around the core, and add more raspberry filling in the center. Garnish the cupcakes with chopped pistachios and fresh raspberries. Keep cupcakes in the pan while coring for easier handling.

Notes

• Use the spoon-level method or a kitchen scale to measure flour for best results, avoiding dense cupcakes.
• You can use either fresh or frozen raspberries interchangeably for the filling.
• If you prefer, the pistachios can be omitted without affecting the overall flavor much.
• Store cupcakes in an airtight container in the fridge to stay fresh for up to 3-4 days, or at room temperature for 1-2 days.
• Freeze baked or assembled cupcakes in an airtight container for up to 1 month; avoid stacking and add fresh garnishes just before serving.
• All components of the recipe can be prepared ahead and stored in the fridge for up to 5 days.