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.