Fluffy lemon dough, fruity raspberry filling and creamy cream and sour cream topping with raspberries make a special combination and turn these cupcakes into 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. According to this recipe you can make the lemon raspberry cupcakes yourself.
Course Dessert
Cuisine American
Prep Time 40 minutesminutes
Cook Time 35 minutesminutes
Servings 12pieces
Equipment
muffin tin
piping bag with open star nozzle
Ingredients
for the dough
150gkefir
180gsugar
3eggs
100mlvegetable oil(neutral in taste)
50mllemon juice(freshly squeezed)
approx. 300gflour
9gbaking powder
1/4tspbaking soda(sodium bicarbonate)
zest of 1 organic lemon
1pinch ofsalt
butter to grease the muffin tin
flour for dusting the muffin tin
for the raspberry filling
200graspberries(frozen)
50gsugar
25gcornstarch
40mlwater
for the cream
250gcream(cold)
250gsour cream(cold)
50graspberry filling
30gpowdered 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.