Raspberry-filled Lemon Cupcakes

By RogRot

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs
• 2-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup milk
• 1/4 cup meyer lemon juice
• zest of one meyer lemon
• Raspberry filling
• 5 ounces frozen raspberries, thawed and drained (1/2 cup)
• 1/4 cup raspberry preserves
• Meyer Lemon Cream Cheese Frosting
• 1 sticks (1/2 cup) butter, room temperature
• 3/4 of a 8-oz package of Philly cream cheese
• 1 1/2 – 2 cups sifted powdered sugar
• 1/2 tablespoon meyer lemon juice
• zest of one fourth of a meyer lemon

Details

Servings 28
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Cupcakes:
Preheat oven to 375°. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Add the lemon juice and lemon zest, beat to combine. Scoop into cupcake papers about half full. Place cupcakes in the oven and turn the oven down to 350°. Bake for 22-25 minutes until a cake tester comes out clean.

Filling:
Fill cupcakes by cutting out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside. Fill each cavity with the raspberry filling. Replace each top.

Frosting:
Beat butter at medium speed until creamy. Add cream cheese and beat until combined. Sift 1 ½ cups of the powdered sugar into the butter and cream cheese. Add the lemon juice and zest. Beat until combined. Add more sugar until you get to the consistency and sweetness you like. I used 2 cups.