Lemon Cupcakes with Raspberry Filling and Lemon Buttercream

Happy Easter! Hope you are having as lovely of a spring day as we are here!

We had a nice relaxing morning, and then attempted to dye some eggs, which didn't turn out as gorgeous as we hoped. We are headed out to H's parents' house for dinner soon for a nice, small get-together.

MIL said it would be great if I could bring a dessert, and we all know what the answer to that was! I found a number of desserts incorporating Cadbury Creme eggs (swoon), but I doubted they'd be as much of a crowd-pleaser as I would hope (although I may have to try some of them soon!). I love the combination of lemon and raspberry, and decided on something using those light, spring-y flavors: lemon cupcakes filled with raspberry jam and topped with a lemon buttercream.

Lemon Cupcakes with Raspberry Filling and Lemon Buttercream
(makes 24)

For the cupcakes:

3 cups of all-purpose flour
1 Tablespoon of baking powder
1/2 teaspoon of salt

2 cups of sugar
2 sticks of butter, at room temperature

4 large eggs
1 teaspoon of vanilla extract
zest and juice of 3 lemons
1 cup of buttermilk

For the filling:
1 1/2 cups of seedless raspberry jam

For the frosting:
1 1/2 sticks of butter
2 cups of powdered sugar
3/4 teaspoon of lemon extract

Cupcakes: Preheat oven to 325. Line 24 standard cupcake tins.

Whisk together flour, salt, and baking powder in a bowl.

Cream butter and sugar with a mixer on medium until pale and fluffy. Add eggs, one at a time, and mixing after each. Mix in the lemon zest (should be about 3 Tablespoons) and the vanilla. Add the flour mixture, alternating with 2 Tablespoons of lemon juice and the buttermilk, and mix until just combined.

Fill tins about 3/4 full of batter, and place in oven for 12 minutes. Rotate, and place back in oven for another 10-13 minutes, or until they are starting to turn golden brown.

Let cool completely on a wire rack.

Filling: Fill a pastry bag with the raspberry jam (I found it easier to use half the jam at a time and refill when needed) and attach a medium-sized round tip (I used Wilton #10). Use a small, sharp knife at a very shallow angle to cut a circle out of the top of the cupcake. Then knock a bit of cake off of the bottom of the piece you remove and set it aside. Use a very small spoon (I use a 1/4 teaspoon measuring spoon) to hollow out the cupcake a bit more, careful to not hit the bottom. Fill with the jam, and place the top back on, pressing down and wiping away any extra jam as needed.

Frosting: Cream butter on medium high until light and fluffy (about 1-2 minutes). Lower the mixer to medium and add the powdered sugar in 1/2 cup increments, scraping down the sides as necessary. Add in the lemon extract after the sugar. Place mixer on high for 10 seconds to aerate the frosting. Frost cupcakes as desired. (I split up the frosting in 4 bowls, added a different gel paste color to each, frosted with a butter knife, and topped with sprinkles). Enjoy!

Cupcakes and frosting adapted from Martha Stewart, original recipes here and here.