Vanilla Cupcakes with Lemon Cream and Raspberries

Name: Vanilla Cupcakes with Lemon Cream and Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 2/3 cup sugar; 1/3 cup fresh lemon juice; 3/4 teaspoon finely grated lemon zest; 1 stick plus 3 tablespoons unsalted butter, softened; Pinch of salt; 3 large egg whites; 3/4 cup milk; 2 1/2 teaspoons pure vanilla extract; 1 3/4 cups plus 2 tablespoons cake flour; 2 1/2 teaspoons baking powder; 1 stick plus 1 tablespoon unsalted butter, softened; 1 cup plus 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup seedless raspberry jam; Fresh raspberries, for garnish

Servings: persons

2 large eggs
2/3 cup sugar
1/3 cup fresh lemon juice
3/4 teaspoon finely grated lemon zest
1 stick plus 3 tablespoons unsalted butter, softened
Pinch of salt
3 large egg whites
3/4 cup milk
2 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons cake flour
2 1/2 teaspoons baking powder
1 stick plus 1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/2 cup seedless raspberry jam
Fresh raspberries, for garnish

1
In a saucepan, whisk the eggs with the sugar, lemon juice and zest.
2
Stir constantly over moderate heat until thickened but still pourable, about 6 minutes.
3
Transfer to a blender and let cool for 5 minutes.
4
Add the butter and salt and blend until pale, about 1 minute.
5
Transfer the lemon cream to a bowl, cover and refrigerate until cold.
6
Preheat the oven to 350.
7
Line a 12-cup muffin pan with paper liners and set 2 foil muffin cups in a pie plate.
8
In a small bowl, whisk the egg whites with 2 tablespoons of the milk and the vanilla.
9
Whisk in the remaining milk.
10
In another bowl, whisk the cake flour with the baking powder.
11
In a bowl, beat the butter, sugar and salt until fluffy.
12
Add the dry ingredients in 2 batches, alternating with the milk mixture.
13
Spoon into the muffin pan and foil cups and bake for 20 minutes, until golden and springy when lightly touched.
14
Let cool in the pans for 5 minutes, then transfer to racks to cool completely.
15
Slice off the top of each cupcake and spread with the raspberry jam.
16
Replace the tops.
17
Spread the lemon cream on top, garnish with berries and serve.

1143

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, 2/3 cup sugar, 1/3 cup fresh lemon juice, 3/4 teaspoon finely grated lemon zest, and more.

Yes, Vanilla Cupcakes with Lemon Cream and Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!