This is a really unique cake made with a vanilla flavoured cupcake, lemon flavoured whipped cream frosting and raspberry jam at the centre. The cupcakes come out very soft, moist and full of flavour. The cake can be kept in the refrigerator covered up tightly for up to 5 days. Can be also frozen with or without frosting for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Simply combine wet and dry ingredients and your batter is ready to have a trip to the oven. Prepare your dry ingredients: Sift the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the eggs, sugar, melted butter and vanilla until combined.

Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold together until just combined. Whisk in lemon zest, lemon juice, and milk. Whisk until just combined. Spoon the batter into the cupcake liners, filling 3/4 full to avoid spilling over the sides. Bake for 18-20 minutes. Let the cupcakes cool completely before filling and frosting.

To make the fillings, start with combining water and cornstarch. Combine raspberries, sugar with the rest of the water and cook over medium-high until berries break down. If you want your sauce seedless and more smooth, strain it through a sieve at this step. Add cornstarch mixture into the raspberry puree and stir for another 2 minutes. The mixture will thicken. Remove from the heat and allow to cool.

Using a sharp knife, cut a circular hole into the centre of the cooled cupcake to create a little pocket about 1/2 inch deep (you can also use cupcake corer if you have). Be sure not to go all the way down to the bottom of the cupcake, this can cause your filling to seep through the liner. Do not discard the core of the cupcake you removed. Place 1 teaspoon of raspberry filling inside and top with the piece of cupcake you removed to seal. Repeat with the rest of the cupcakes.

Ingredients;

Raspberry Filling;

  • 5 Tablespoons (75 ml) water
  • 1 Tablespoon cornstarch
  • 1 and 1/2 cups raspberries, fresh or frozen
  • 1/3 cup (70 g) white sugar

Lemon Cupcakes;

  • 1 and 2/3 cups (210 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1 cup (200 g) white sugar
  • 1/2 cup (115 g) unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon lemon zest
  • Juice of 1 lemon (I’ve got about 55 ml)
  • 3/4 cup (180 ml) milk, at room temperature

Instructions;

To make the raspberry filling;

  1. In a small bowl whisk together 2 tablespoons of water and cornstarch.
  2. Set aside. In a small saucepan combine raspberries, sugar and 3 Tablespoons of water and cook over medium-high until berries break down, about 10 minutes, stirring occasionally.
  3. If you want your sauce seedless and more smooth, strain it through a sieve at this step.
  4. Add cornstarch mixture into the raspberry puree and stir for another 2 minutes. The mixture will thicken.
  5. Remove from the heat and allow to cool.

To make the cupcakes;

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Sift the flour, baking powder, baking soda, and salt together in a large bowl; set aside.
  3. In a medium bowl, whisk the eggs, sugar, melted butter and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold together until just combined.
  5. Whisk in lemon zest, lemon juice, and milk. Wisk until just combined. Do not overmix.
  6. Spoon the batter into the cupcake liners, filling 3/4 full to avoid spilling over the sides.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Let the cupcakes cool completely before filling and frosting.

To fill the cupcakes;

  1. Using a sharp knife, cut a circular hole into the centre of the cooled cupcake to create a little pocket about 1/2 inch deep.
  2. Place 1 teaspoon of raspberry filling inside and top with the piece of cupcake you removed to seal. Repeat with the rest cupcakes.