Description
Indulge in the delightful combination of sweet raspberries, tangy lemon curd, and fluffy whipped cream with these Raspberry Lemon Heaven Cupcakes. These light and airy treats are perfect for any spring or summer occasion.
Ingredients
Scale
Angel Food Cupcakes:
- 1 box (16 ounces) angel food cake mix
- 1 1/4 cups water
- 1 cup fresh raspberries
Filling and Topping:
- 1 cup lemon curd
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- fresh raspberries and lemon zest for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix Cupcake Batter: In a large bowl, combine angel food cake mix and water until light and fluffy. Gently fold in raspberries.
- Bake Cupcakes: Divide batter among cupcake liners and bake for 18–20 minutes until golden. Cool on a wire rack.
- Prepare Filling: Whip cream, sugar, and vanilla until soft peaks form.
- Fill Cupcakes: Cut a hole in each cupcake, fill with lemon curd, and top with whipped cream.
- Garnish: Decorate with raspberries and lemon zest.
Notes
- These cupcakes are best enjoyed within 24 hours of preparation.
- Store in the refrigerator for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 26 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
