Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting

Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting are the burst of fresh citrus and fruit to take your cupcake game to the next level. With rich white chocolate buttercream on top, there’s no other cupcake you’ll crave more!

Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting | cakenknife.com

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I am SO excited to share this recipe with you all today! And I swear, it’s not just because I made cupcakes that actually turned out well. 🙂

Ok if I am being completely honest, it’s partially because of that. 

I am literally the worst cake decorator in the entire world and the fact that these actually look cute is a huge win for me!

*insert happy personal victory dance here*

Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting | cakenknife.com

Lemon and raspberry is such a classic combination and I have wanted to put them together in a cupcake for a long time.

I’m sure you’ve noticed by now that I LOVE filling my cupcakes with something. I love that surprise you get once you bite into a filled cupcake and discover there’s an extra flavor in there!

It’s another way to amp up the flavor and it never fails to bring a smile to people’s faces.

A surprise in the center of a cupcake always brings a grin to my lips, I don’t know about you 😉

Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting | cakenknife.com

Though cupcakes can seem daunting, straightforward cupcake recipes like the one below are easy to master.

The best advice I can give anyone who is afraid of baking is, measure out all your ingredients ahead of time.

Then, as you follow the instructions, that little panic feeling won’t start rising in your throat as you furiously try to scroll up to see the measurement, then back down to pick up where you left off with the recipe.

Just channel your inner Anne Burrell and remember mise en place!

Funny story about mise en place and these lemon raspberry filled cupcakes…

Lemon Raspberry-Filled Cupcakes with White Chocolate Buttercream Frosting | cakenknife.com

Went to the refrigerator and discovered we had heavy cream instead of buttermilk when I was halfway through the recipe (I really should listen to my own advice…)!

Instead of venture out into the rain this weekend to buy buttermilk, I made buttermilk.

For real.

Like old-fashioned, churn by hand buttermilk.

Did you know you can just fill a mason jar about halfway with heavy cream, seal it and shake it for about 10 minutes and you’ll end up not only with buttermilk, but also fresh butter?! *mind blown*

Now I have cupcakes AND fresh butter. #winwinwin

Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting | cakenknife.com

These cupcakes have just the right amount of lemon in the moist cake to let the raspberry filling shine.

The white chocolate buttercream cuts through the acidity and will have you swooning in no time.

Please promise me one thing – ignore my attempt at frosting cupcakes. I don’t have the touch of a true cake decorator, no matter how hard I try…

I am 100% sure you will be able to do a better job with all those Pinterest guides out in the world!

Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting | cakenknife.com

Love everything raspberry and lemon? Check out my Raspberry Lemon Ricotta Cheesecake or my Raspberry Lemon White Chocolate Chip Loaf video below!

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Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting | cakenknife.com

Lemon Raspberry-Filled Cupcakes with White Chocolate Buttercream Frosting

Lemon Raspberry-Filled Cupcakes with White Chocolate Buttercream Frosting

Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Moist lemon cake filled with bright raspberry filling and topped with a rich white chocolate buttercream.

Ingredients

Cupcakes

  • 3 cups sifted all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 1/4 cups buttermilk
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp fresh lemon juice
  • Zest of 1 large lemon

Filling

  • 2 pints raspberries
  • ½ cup granulated sugar
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp cornstarch

Frosting

  • 1 cup butter, softened
  • 4 cups confectioner’s sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 10 oz white chocolate, melted and slightly cooled
  • 2 Tbsp milk + more if needed

Instructions

  1. In a medium saucepan over medium-high heat, combine the ingredients for the raspberry filling. Stir to combine and simmer for 10 minutes, stirring occasionally to break up the berries. Once thickened, remove from heat. Cool completely in the refrigerator or freezer (be careful not to let it freeze!).
  2. Preheat oven to 350 degrees. Line two 12-cup cupcake tins with cupcake liners or grease well.
  3. In a large bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.
  4. In the bowl of an electric stand mixer, using the paddle attachment, beat butter on medium speed with the sugar until it forms a softened paste, approximately 1 minute. Add the eggs in one at a time, beating after each until incorporated, making sure to scrape down the edges as needed.
  5. Set the mixer to a low speed and alternate between adding the flour mixture and the buttermilk, working in two batches for each. Once fully incorporated, beat in the vanilla, lemon juice and lemon zest.
  6. Divide the batter evenly between the cupcake pans, filling each cupcake liner approximately three-quarters full. Bake in the oven for 20 to 25 minutes or until a cake tester comes out clean. Transfer the pans to wire racks and cool for at least 15 to 20 minutes, before turning out the cupcakes to cool completely.
  7. While the cupcakes are cooling, make the frosting. In a clean bowl using a hand mixer or in the bowl of a stand mixer, beat butter for approximately 1 to 2 minutes. Beat in sugar slowly on low. Add white chocolate, salt, milk and vanilla extract and beat on low until incorporated. Increase speed to medium and beat until smooth and fluffy, approximately 4 to 5 minutes. If the icing is too thick, add more milk (1 Tbsp at a time) until desired consistency is reached.
  8. Using a cupcake corer (or a small pairing knife), remove the center of each cupcake. The hole you create should be about a 1/2 inch to 3/4 inch deep. Fill each cupcake with approximately 1 to 2 tsp of the raspberry filling.
  9. Frost cupcakes as desired and garnish with raspberry on top.
Yum

7 Responses to “Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream Frosting”

  1. ZazaCook — April 28, 2015 at 11:28 am (#)

    Very very cute! These cupcakes look yummy!

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  3. Carol Aslesen — April 4, 2018 at 2:36 pm (#)

    Was this recipe really supposed to have 1 Tbsp of baking powder? My cupcakes rose too much, then collapsed on themselves and were full of air holes. Not a good texture. If I try these again, I will buy a box mix of lemon cake and enhance it with real lemon juice/zest.

    • Meghan B. — April 5, 2018 at 7:54 am (#)

      Hmmm I’m not sure why you ran into that – my cupcakes didn’t come out like that when I made them so I am sorry to hear that you ran into trouble! I’m wondering if there is a difference in altitude that made it come out differently – obviously less baking powder would help. If you try it again I would suggest halving the amount listed!

  4. Susan Sachen — July 17, 2018 at 1:48 pm (#)

    I want to make the filling ahead of time before traveling to an anniversary event. How long will the rasberry filling keep if refrigerated? Same for the frosting please.

    • Meghan B. — July 17, 2018 at 2:57 pm (#)

      You can definitely make the filling ahead of time! If you keep it refrigerated, it will last for up to 4 days in an airtight container. The frosting will last a couple of days as well. If you go to frost the cupcakes and the buttercream seems dry, add in some heavy whipping cream (about 1 Tbsp at a time) until it’s moistened and the right consistency again. It shouldn’t get dry but if you are somewhere really hot and dry it might!

  5. Sarah Cobabe — January 21, 2019 at 3:47 pm (#)

    I made these last night and they were delicious! The white chocolate buttercream is to die for and the raspberry filling is a nice tart contrast to a sweet frosting. The only issue was the cupcake batter. I read the reviews and saw that someone else struggled with the amount of baking powder so I used half like the blogger recommended and it still didn’t really work out. They came out more with a more cornbread texture than a cupcake texture. I live in the Rocky Mountains so maybe I need to look into how altitude affects some recipes. But with that being said, overall, it was a hit! I will definitely be making these again, I just have to figure out what to do about the batter or use something different. 

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