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Vanilla Cupcakes with Lemon Cream and Raspberries

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Delicious vanilla cupcakes topped with zesty lemon cream and fresh raspberries, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup lemon curd
  • Fresh raspberries for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
  5. Alternate adding the flour mixture and milk to the butter-sugar mixture.
  6. Pour the batter into the cupcake liners, filling them about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
  8. Whip the heavy cream with powdered sugar until soft peaks form.
  9. Top each cooled cupcake with lemon curd.
  10. Garnish with fresh raspberries and serve.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Freeze before adding toppings for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/vanilla-cupcakes-lemon-cream-raspberries/

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