Lemon Cupcakes with Berry Filling
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
9
Description
Lemon Cupcakes with Berry Filling
Ingredients
- Wheat Flour - 1⅖ cups
- Baking Powder - 1 teaspoon
- Salt - ½ teaspoon
- Sugar - 1⅕ cups
- Brown Sugar - ¼ cup
- Vegetable Oil - ⅓ cup
- Milk - 1 cup
- Vanilla extract - 1 teaspoon
- Meyer Lemon Juice - 0.7 cups
- Citrus Zest Mix - 3 teaspoons
- Butter - 5.3 oz
- Heavy cream - 1 teaspoon
- Fresh Berries - 3.9 oz
Step by Step guide
Step 1
Of course, we start with the cupcakes, as they are the base of everything. Mix all the dry ingredients in a large bowl: sift the flour, baking powder, baking soda, salt, and add the brown and regular sugar. Mix everything well. By the way, regarding brown sugar: I believe it is perfect for any type of baking. It gives a golden color when baked and is generally healthier.
Step 2
Separately, mix the wet ingredients: oil, milk, vanilla extract, lemon juice, and lemon zest (if you are using vanilla sugar, add it to the dry ingredients in the previous step).
Step 3
Make a well in the dry ingredients and pour in the wet. Mix everything well until smooth.
Step 4
Fill the greased cupcake molds (with butter or olive oil) about ⅔ full, as the cupcakes will rise in size. By the way, regarding why you need to grease even paper molds — it's just to ensure that the finished cupcakes come off the paper easily.
Step 5
Bake the cupcakes for 20–25 minutes in a preheated oven at 356°F until golden brown, and when a toothpick inserted in the center comes out clean. After baking, let them cool completely.
Step 6
Now let's make the filling. It will be like a thick quick jam. Take the berries (I used frozen blueberries mixed with strawberries, but you are free to choose: cherries, strawberries, raspberries, blackberries — use what you love most), in a thick-bottomed pot, combine the berries with all the ingredients: lemon juice and zest, sugar, bring to a boil, and then simmer on low heat for about 20 minutes. The filling may seem too liquid, but remember that it will thicken significantly after cooling. Remove from heat, let sit for about 15 minutes, transfer to a container or bowl, and refrigerate for about half an hour.
Step 7
Now we just need the lemon cream. Whip the butter in a mixer until fluffy, then gradually add the powdered sugar, about a quarter cup at a time, while continuing to whip, and only then add the remaining ingredients. Whip for another 2–3 minutes until you have a smooth, thick mixture.
Step 8
And the final step — let's assemble the cupcakes! Carefully cut a cone out of the top of each cupcake, set it aside, fill with the berry filling, and cover with the 'cap'. Repeat this process with each cupcake. Then take the cream and, using a piping bag or spoon, cover the cupcakes. The cupcakes look very messy without the cap, and the cream hides all imperfections, so no one will guess how you put the filling in the cupcakes, and it won't even spill out.
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