A bright lemon cupcake is filled with a sweet raspberry puree and topped with rich, fudgy Greek yogurt chocolate frosting. These Raspberry-Filled Chocolate Lemon Cupcakes are perfect for celebrating!
Five years ago today, I published my first post on Kristine’s Kitchen. I shared this Strawberry Chicken Salad with Warm Citrus Dressing if you’re curious. 🙂
A lot of life has happened since then. When I started Kristine’s Kitchen, Julia was just over a year old. I had gotten through the crazy first year of a first baby, and finally felt like I had more time to do something for myself. I immediately fell in love with blogging, and it became the thing I turned to at naptime when I needed to recharge.
Learn more about my Time-Saving Healthy Family Meal Plan.
A few months after I began blogging, I found out that I had colon cancer. I was only 31 years old. If you read my blog at that point, you never would have known because I’ve never talked about it here. But although I didn’t share what was going on in my real life, this blog gave me something else to focus on and was a positive outlet for my energy.
The next few months could be described as the scariest of my life, ever. I am so, so, so incredibly lucky that the cancer hadn’t spread beyond my colon and I only had to endure surgery as treatment. Most days the cancer worry still slips into my mind, but I try to push it away and replace it with gratitude for all that I have. Life really is amazing and precious. (And I make sure that I always get my health screenings on time. Please, please make sure you do this too. It could save your life.)
Since then, I’ve had two more beautiful babies, my William and my Hannah. Life is currently pretty crazy with all of these little ones, but also wonderful at the same time.
I have changed and grown a lot in the past five years, and this blog of mine has come a long ways too. For the longest time (years, maybe?) I treated Kristine’s Kitchen as a hobby and only my family knew that I authored a blog. I’d post whenever I felt like it, and mainly shared other people’s recipes that I had made and loved.
Today I’m developing my own recipes, and I’ve come a long way in the photography department. (See photo of above mentioned salad for evidence.) More and more people are reading what I have to say and trying out my recipes, which makes me so incredibly happy. Thank you for following along in my adventures in the kitchen and in life!
Enough with all of that serious talk. It’s my 5 Year Blogiversary! Let’s celebrate with some cupcakes!!!
You are going to love these cupcakes. They start with a bright lemon cake, flavored with lemon zest and juice. Once the cupcakes are baked and cooled, you’ll cut a little wedge out of the top of each one to make room for some sweet, homemade raspberry filling. I’ve used frozen raspberries so that you can make these cupcakes any time of year.
For the frosting, I doubled up on the chocolate and added both cocoa powder and melted bittersweet chocolate. Instead of sticking with a standard buttercream I added a bit of Greek yogurt to the frosting to up the fudgy factor. Often, you will find sour cream or cream cheese in a frosting, and Greek yogurt is a great healthier option. Not that I’m trying to make these cupcakes healthy. We are celebrating, and we’re going all out. Pile on that chocolatey frosting, and go for a second cupcake, while you’re at it.
Things to keep in mind before you bake these cupcakes:
- The eggs and milk for the cupcakes need to be at room temperature, so place them on your counter about an hour before you plan to begin making the cupcakes.
- The butter for the frosting needs to be at room temperature, so place it on the counter to soften now, too.
- Before you can puree the raspberries for the raspberry filling, they will need to be completely thawed. Take them out of the freezer before you begin any of the other steps so they will have time to defrost. There’s lots of thawing/softening of ingredients going on here, and I promise it will be worth it! 😉
- 1 ½ cups (192 grams) cake flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 tbsp. lemon zest
- ½ cup (1 stick) unsalted butter, cut into 16 pieces, softened slightly but still cool
- 1 cup granulated sugar
- 3 eggs, at room temperature
- ⅓ cup milk (whole is best), at room temperature
- ¼ cup lemon juice
- 1 tsp. vanilla extract
- 4 ounces frozen raspberries, thawed
- 2 tbsp. water
- 2 tbsp. granulated sugar
- 1 tsp. cornstarch
- 3 oz. bittersweet chocolate, finely chopped
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- pinch of salt
- 1 tsp. vanilla extract
- ¼ cup plain Greek yogurt
- Fresh raspberries, for garnish
- Preheat oven to 350 degrees F. Line muffin tins with paper liners.
- Sift cake flour, baking powder, and salt into the bowl of a stand mixer. Add the lemon zest, and, using the paddle attachment, mix together briefly on low speed.
- With the mixer on medium-low, add the butter, one piece at a time, letting each piece incorporate before adding the next. Mix in the sugar and then increase the speed to medium and mix until the mixture looks like fine, sandy crumbs with a few larger pieces, about 3 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- Combine the milk, lemon juice, and vanilla in a liquid measuring cup. Pour the milk mixture into the batter and beat on medium speed for about 1 minute, scraping down the sides of the bowl as needed.
- Scoop batter into cupcake wells, filling each a little over half full. Bake cupcakes for 14-15 minutes, until a tester inserted into the center comes out with just a few crumbs attached. Let cool in pan for 10 minutes, then remove to wire rack to cool completely before filling and frosting.
- While the cupcakes bake, puree thawed raspberries with 2 tbsp. water in a blender until smooth. Strain through a fine-mesh strainer into a small saucepan to remove the seeds. Stir in the sugar and cornstarch and bring to a simmer over low heat. Cook until thickened, stirring constantly with a small spatula, about 1 minute. Remove from heat and let cool.
- Use a small paring knife to scoop a small wedge out of the top center of each cupcake. Put the raspberry puree into a piping bag fitted with a small tip. (Alternatively you can use a small spoon to scoop the filling into the cupcakes.) Pipe a small amount of filling into the top of each cupcake.
- Melt the chopped chocolate in the microwave by heating it for one minute, stirring, and then heating in 15-second intervals until melted, stirring until smooth. Set aside to let cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until pale and creamy, about 4 minutes. Add the powdered sugar, cocoa powder, salt, and vanilla and beat on medium speed for 3 minutes, scraping down the sides of the bowl as needed.
- Mix in the Greek yogurt and melted chocolate and beat on medium speed until light and fluffy, about 4 minutes. Frost cupcakes as desired and top with fresh raspberries.