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    For the Raspberry Curd
  • 2 cups Raspberries

  • 1/2 cup C&H® Granulated Sugar Easy Baking Tub
  • Pinch Salt
  • 1 Tbsp Water
  • 2 tsp Lemon juice
  • 1 Tbsp Arrowroot starch
  • 2 Tbsp Unsalted butter, cubed
  • 2 cups Raspberries

    For the Cupakes
  • 2 1/2 cups Cake flour

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Salt
  • 1/2 cup Unsalted butter, at room temperature
  • 1 1/2 cups C&H® Granulated Sugar Easy Baking Tub
  • 2 Tbsp Lemon zest
  • 1 tsp Vanilla extract
  • 2 Large eggs, at room temperature
  • 3/4 cup Buttermilk, at room temperature
  • 1/2 cup Plain yogurt, at room temperature

    For the Frosting
  • 1 1/2 cups Unsalted butter, at room temperature

  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest
  • 1/2 tsp Lemon juice
  • 3 Tbsp Raspberry curd (from above)
  • 4 cups C&H® Confectioners Sugar
  • 2 Tbsp Heavy cream
  • 1/4 cup Fresh raspberries

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Prep Time: 1 hour 15 / Cook Time: 20 minutes / Yields: 18 cupcakes
The Raspberry Curd

Step 1

For the curd, combine raspberries, C&H® Granulated Sugar Easy Baking Tub, and salt in a medium saucepan. Bring to a simmer over moderate heat, stirring until sugar is dissolved and raspberries are broken down.

Step 2

Strain through a fine-mesh sieve into a bowl, pressing firmly on seeds. Return raspberry sauce to saucepan. Combine water, lemon juice, and arrowroot starch. Whisk together until completely smooth, then add to saucepan and stir in.

Step 3

Bring to a simmer over medium-low heat, stirring until mixture begins to thicken. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter.

Step 4

When curd is smooth and thickened, and coats the back of a spoon, transfer to a glass bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.

The Cupcakes

Step 1

Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups.

Step 2

Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and C&H® Granulated Sugar Easy Baking Tub in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).

Step 3

Use a medium cookie scoop coated with non-stick spray to fill each baking cup 2/3 full of batter.

Step 4

Bake for 18 to 20 minutes, until cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.

The Frosting

Step 1

Beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla, lemon zest, and lemon juice. Beat in raspberry curd until combined. Gradually mix in C&H® Confectioners Sugar on low speed until incorporated, scraping down bowl as needed. Add heavy cream and mix in on low speed until smooth. Mix in raspberries. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.

Step 2

To fill the cupcakes, use a small paring knife to cut a small cone out of the center of each cupcake. Fill each cupcake with a spoonful of raspberry curd. Transfer frosting to a large piping bag fitted with a large star tip and decorate cupcakes. Chill 20 minutes before serving.


Additional Tips

Store leftover cupcakes covered in the refrigerator up to 3 days. Bring to room temperature before serving. If desired, decorate cupcakes with fresh raspberries and lemon slices.

Additional Tips
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Recipe by

Laura Kasavan


Tutti Dolci is a baking and desserts blog all about inspiring deliciousness. From easy weeknight baking to showstopper occasion recipes and modern twists on classic desserts, Laura's goal is to inspire her audience to bake from scratch and equip them to master baking at home.


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