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Fluffy lemon dough, fruity raspberry filling and creamy cream and sour cream topping with raspberries make a special combination and make these cupcakes a taste and visual highlight. The mini cakes taste airy, moist, tender – simply delicious. In addition, they are an eye-catcher on the dining table with their appearance and fit perfectly for any celebration. A detailed recipe for the lemon raspberry cupcakes with exact quantities and step-by-step instructions can be found here at the very bottom.
Raspberry and lemon – irresistibly delicious combination
In terms of taste, raspberry and lemon combine just perfectly with each other. And it is exactly this flavor combination that is combined in the lemon raspberry cupcakes.
The dough for them contains lemon juice and zest. The filling is made with fresh or frozen raspberries. And the cream also has a slight raspberry note.
Creamy topping, fruity filling and fluffy dough
These lemon raspberry cupcakes consist of three delicious components at once. First and foremost is the aromatic lemon dough, which tastes fluffy and moist. It is complemented with the fruity, not too sweet raspberry filling. The taste, but also the look of the cupcakes is rounded off with the creamy cream and sour cream topping, which also contains some raspberries.
Sweet hit for any occasion
The lemon cupcakes with raspberry filling not only taste incredibly delicious, but are also a highlight on the outside of the dining table. Moreover, they are very easy and quick to make.
So you can make the lemon raspberry cupcakes both simply for dessert during the week and for a special occasion. For example, they are ideal for a birthday party, Mother’s Day or Valentine’s Day.
These lemon raspberry cupcakes are
- fluffy,
- soft,
- moist,
- creamy,
- fruity,
- tender,
- refreshing,
- aromatic,
- heavenly delicious,
- ideal for dessert during the week or for a party,
- perfect for children’s birthday party,
- easy and quick to make with common ingredients.
How to make lemon cupcakes with raspberry filling: tips and tricks
- You don’t have to defrost frozen raspberries. You can also use fresh raspberries instead of frozen ones.
- Instead of raspberries, you can make the cupcakes with other berries, such as strawberries, sour cherries or black currants. Both fresh and frozen fruits will work. Frozen berries do not need to be thawed beforehand.
- You can replace kefir with natural yogurt.
- Since the dough contains a lot of acid (lemon juice, kefir), the baking soda and the baking powder ensure that the muffins rise well during baking. So you should not omit the baking soda.
- You must not stir the dough too long after adding flour, or your cupcakes may taste rubbery.
- Use a wooden skewer to check if the muffins are done baking.
- Cream and sour cream for the cream must be cold before whipping.
Did you make the lemon raspberry cupcakes according to this recipe? I look forward to your result, your star rating and your comment here below, how you have succeeded and tasted the mini cakes.
Got an appetite for more muffins and cupcakes? Also try:
Lemon raspberry cupcakes
Equipment
- muffin tin
- piping bag with open star nozzle
Ingredients
for the dough
- 150 g kefir
- 180 g sugar
- 3 eggs
- 100 ml vegetable oil (neutral in taste)
- 50 ml lemon juice (freshly squeezed)
- approx. 300 g flour
- 9 g baking powder
- 1/4 tsp baking soda (sodium bicarbonate)
- zest of 1 organic lemon
- 1 pinch of salt
- butter to grease the muffin tin
- flour for dusting the muffin tin
for the raspberry filling
- 200 g raspberries (frozen)
- 50 g sugar
- 25 g cornstarch
- 40 ml water
for the cream
- 250 g cream (cold)
- 250 g sour cream (cold)
- 50 g raspberry filling
- 30 g powdered sugar
Instructions
Making the dough
- Grease the muffin tin with butter and dust with flour, tapping off the excess flour.
- Beat eggs, sugar and salt until fluffy.
- Add kefir, vegetable oil, lemon juice and lemon zest and mix until homogeneous.
- Mix flour with baking powder and baking soda, add it to the liquid kefir mixture and mix briskly and briefly to form a thick dough.
- Divide the dough among the muffin cups so that they are about 2/3 full with dough. Bake the muffins in a preheated oven at 180 °C top and bottom heat for about 20 minutes and let them cool.
- Carefully cut out a narrow and deep hollow in the center of each muffin.
Making the raspberry filling
- Dissolve cornstarch in water.
- Add raspberries and sugar to a saucepan and bring to a boil, stirring constantly.
- In a thin stream, add the cornstarch dissolved in water to the raspberries, stirring constantly, and cook until thickened, about 2 - 3 minutes.
- Put 50 g of the raspberry filling in a clean bowl and let it cool.
- With the help of a teaspoon, fill the hollows of the muffins with the remaining raspberry filling while the raspberry filling is still hot, and then let it cool in the muffins.
Making the cream
- Whip the cream, sour cream and powdered sugar until creamy and firm.
- Add 50 g of the cooled raspberry filling and whip briefly to a homogeneous cream.
- Fill the cream into the piping bag with the star nozzle and pipe it onto the filled muffins.
Notes
- Frozen raspberries do not need to be thawed. Fresh raspberries can be used instead of frozen ones.
- Instead of raspberries you can use other berries.
- You can replace kefir with natural yogurt.
- Since the dough contains a lot of acid (lemon juice, kefir), the baking soda as well as the baking powder ensures that the muffins can rise well during baking. So you should not omit the baking soda.
- In any case, do not stir the dough too long after adding flour.
- Use a wooden skewer to check if the muffins are done baking.
- Note the detailed tips and tricks for making lemon raspberry cupcakes at the top of the post.