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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.