Vanilla Cupcakes with Lemon filling and Raspberry frosting

Recipe Time!
Vanilla Cupcakes with Lemon filling and Raspberry frosting
Freshy fresh for the start to your summer 🙂 Makes 12 cupcakes!
(Lemon filling recipe from 52 Kitchen Adventures

What you’ll need: 

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar
  • 6 tbsp unsalted butter (room temp)
  • 1 egg & 1 egg yolk (room temp)
  • 1 tsp vanilla extract
  • ½ cup skim milk

(Lemon Filling!)

Zest from 2 Lemons
½ cup Lemon Juice
1 egg + 1 egg yolk
¼ cup of sugar


  • 3 cups confectioners sugar
  • 1 stick unsalted butter (room temp)
  • 2 tbsp skim milk
  • ½ tsp raspberry extract
  • A smidge of pink gel food coloring

The How-To

  • Preheat to 350 deg F
  • Whisk the flour, salt and baking powder!
  • Electric-Mix the butter & sugar. Add egg and egg yolk, then the vanilla. Shazam!
  • Add in the flour mixture/milk/flour/milk/flour (in parts, like that!)
  • Bake these for 16-18 minutes – Pop them out, and let them cool.
  • (For the Lemon Filling)
    Put the egg+egg yolk in a bowl and whisk until its combined.
    In a double boiler (I did this to be safe, you could probably do this in a standard pot), put the lemon zest, the lemon juice and the sugar together to mix/simmer.
    When it’s -just- simmering, pour a little bit into the egg bowl to get it up to temperature, being careful not to cook the eggs – slow and steady.
    Once you’ve mixed the eggs a bit, pour everything into the pot and slowly bring up to medium heat. Stir until the mixture starts to look like a thicker “gel” – you’ll know it when you see it.
    Once you’re happy with the consistency, pour it into a bowl and stick it in the fridge for somewhere around a half hour. It wil congeal a little at the top, that’s okay.
    If you have a cupcake corer, core your cupcakes! Otherwise, take a spoon and scoop out a little bit of the center of the cake so you have room to put in your filling.
    I used a pastry bag to fill my cupcakes – you could probably use a spoon. Do it up!
    BAKERHI NOTE: I wouldn’t try to add a ton of the filling, if you end up having leftover, it’s very tart, but the sweet frosting really evens this out. 🙂
    Then, frost your cupcakes and enjoy!

I’m keeping these babies in the fridge just because of the filling – but since this recipe only makes 12 cakes, you could probably just eat them all 😉
I wanted to do something completely different than I’ve done before. The vanilla cupcakes/frosting are really the only things that stayed close to the same, but I’ve never had so much fruit in my cupcakes before! It’s kind of exciting.

I hope you like these as much as I do! Happy beginning to a crazy hot summer in the states. 🙂
<3 Bakerhi

About Rhi

Leave a Reply

Your email address will not be published. Required fields are marked *