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Lemon Raspberry Birthday Cake Cupcakes: A Perfect Celebration Treat

August 24, 2024
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These cupcakes are a delightful combination of tangy lemon and sweet raspberry, topped with a creamy lemon buttercream frosting. Whether you’re celebrating a special occasion or just craving something extraordinary, these cupcakes are sure to impress. Let’s jump into the recipe and make your baking experience a breeze!

One of the things I love most about baking is taking a tried-and-true favorite and giving it a fresh twist by experimenting with new flavors. For this particular recipe, I started with my favorite Confetti Sprinkle Cupcake recipe from Sally’s Baking Addiction, which I’ve been making for years for friends’ and family birthdays. But this time, I wanted to surprise a friend who adores lemon and fruit desserts. So, I decided to elevate the classic recipe by adding a luscious raspberry jam filling and a bright, tangy lemon buttercream frosting.

These cupcakes have a light, airy crumb and the perfect vanilla cake flavor that never disappoints. The addition of the raspberry jam filling provides a sweet yet tart burst of fruitiness with every bite, while the lemon buttercream adds a zesty balance to the cupcake’s sweetness. The combination of flavors transforms the familiar into something fresh and exciting, making these cupcakes the perfect treat for any occasion.

Cupcake Filling

To add a delightful surprise to these cupcakes, I filled them with luscious raspberry preserves, which beautifully complement the tangy lemon buttercream frosting. However, feel free to use any preserve or jam that you think would pair well with the lemony topping. I personally prefer using preserves over jam because they contain more whole fruit pieces, which provide a richer texture and a more robust, authentic fruit flavor.

When it came time to fill the cupcakes, I carefully spooned about 1 teaspoon of the raspberry preserves into the center of each one. The consistency of the preserves worked perfectly, holding up well inside the cupcakes without making them soggy. The result was a lovely burst of fruit flavor with every bite, adding just the right amount of sweetness and texture to complement the soft, fluffy cake and creamy frosting.

These Lemon Raspberry Birthday Cake Cupcakes are not only delicious but also a stunning addition to any celebration. The combination of bright lemon and sweet raspberry creates a flavor profile that’s both refreshing and indulgent. With a creamy lemon buttercream frosting that’s easy to whip up and pipe, you’ll have a dessert that’s as beautiful as it is tasty.

So, gather your ingredients, follow these steps, and get ready to enjoy cupcakes that are perfect for any special occasion. Happy baking and happy celebrating!

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Lemon Raspberry Birthday Cake Cupcakes

Birthday cake cupcakes with a fruity twist.
Course Dessert
Prep Time 40 minutes
Cook Time 20 minutes
Servings 15
Author Kristina Richardson

Ingredients

Cupcake Filling

  • 1/3 cup raspberry preserves 1 tsp. per cupcake

Lemon Buttercream Frosting

  • 1 cup unsalted butter, softened to room temperature
  • 4 cups confectioners sugar
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 tbsp heavy cream
  • pinch of salt

Instructions

Make Cupcakes

  • We're using the Confetti Sprinkle Cupcake Recipe from Sally's Baking Addiction for a fun, celebratory base. Follow the recipe as directed to bake your cupcakes. Once cooled, you'll be ready to add the delicious raspberry filling and lemon buttercream frosting.

Prepare the Cupcake Filling

  • Cut the Center: Using a small paring knife, carefully cut out a small cone shape from the center of each cooled cupcake. Set these cone-shaped cutouts aside.
  • Add Raspberry Preserves: Fill the center of each cupcake with 1 tsp. of raspberry preserves.
  • Reinsert the Cone: Gently press the cone-shaped cupcake cutout back into the cupcake to cover the raspberry filling. This will keep the filling hidden until you take a bite!

Make the Lemon Buttercream Frosting

  • Cream the Butter: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter until smooth and creamy.
  • Incorporate Powdered Sugar: Gradually add the powdered sugar, 1/2 cup at a time. Mix well after each addition to ensure the sugar is fully incorporated and there are no lumps. This step helps prevent a sugary mess and ensures a smooth frosting.
  • Add Lemon and Salt: Mix in the lemon zest, lemon juice, and a pinch of salt until fully combined.
  • Adjust Consistency: Add the heavy cream and mix until the frosting is smooth. If the frosting is too thick, add more heavy cream a little at a time. If it’s too thin, add a bit more powdered sugar until you reach the desired consistency.

Decorate the Cupcakes

  • Prepare Your Piping Bag: Use a piping bag fitted with a Wilton 1A round tip or any piping tip of your choice. Fill the bag with the lemon buttercream frosting.
  • Frost the Cupcakes: Pipe the frosting onto each cupcake in a swirl or any design you prefer. If you don’t have a piping bag, you can spread the frosting using a kitchen knife.
  • Garnish (Optional): For an extra touch, you can garnish with a bit of lemon zest, fresh raspberries, or sprinkles.

Storage Tips

  • Refrigeration: Cupcakes will stay fresh for up to 3 days when covered and stored in the refrigerator.
  • Serving: For the best texture, let the cupcakes sit out for 5-10 minutes after taking them out of the refrigerator before serving. This will allow the frosting to soften and the flavors to meld perfectly.

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