Sweet lemon cupcakes filled with lemon curd and raspberries and topped with a light and fluffy raspberry frosting? Sign me up.
Raspberry Lemon Cupcakes – Low Carb, THM S, Keto, Gluten-Free, Grain-Free, Sugar-Free
These are more involved than most of my other recipes but I was going to a baby sprinkle for a sweet baby girl and I wanted to bring pink cupcakes. I do love baking so when I get the chance to make something extra special and have the time to do so I enjoy it.
What better way to turn icing pink than with raspberries? And raspberries go so well with lemon. And I had lemon juice in the fridge that I needed to use. And I really just wanted to eat lemon cupcakes with raspberry frosting.
Lemon Cupcakes Ingredients:
2 tbsp butter
2 tbsp coconut oil
3 egg whites (save the yolks for the lemon curd)
1/4 cup sour cream
1 tsp lemon extract
1 oz lemon juice
zest of one lemon
1 tsp baking powder
1/4 tsp salt
Lemon Curd Ingredients:
4 tbsp butter
1.5 oz lemon juice
Raspberry Frosting Ingredients:
6 tbsp butter
1/2 cup fresh or frozen raspberries
1/2 cup Gentle Sweet (or my sweetener)
1 cup heavy cream
And last but not least you will need 12 fresh or frozen raspberries to hide inside the cupcakes. They are a special surprise that makes these look so pretty.
Each individual component to these cupcakes is delicious all by itself. I could eat the kemon cupcakes plain like a muffin, eat the lemon curd with a spoon, and gladly lick the raspberry frosting bowl clean. But put all together the flavors compliment each other and something truly amazing happens.
These Raspberry Lemon Cupcakes are pretty as a picture and just as delicious!
- 2 tbsp butter
- 2 tbsp coconut oil
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 eggs
- 3 egg whites (save the yolks for the lemon curd)
- 1/4 cup sour cream
- 1 tsp lemon extract
- 1 oz lemon juice
- Zest one lemon
- 1 cup Local Blend Baking Mix 1/3 each coconut flour, almond flour, and ground golden flax
- 1 tsp baking powder
- 1/4 tsp salt
- To make the cupcakes preheat the oven to 350. Line 12 holes of a muffin tin with paper cupcake liners. Beat the butter, coconut oil, and sweetener with an electric mixer until creamy. Mix in the sour cream, eggs, lemon extract, juice, and zest. Mix in the baking mix, salt, and baking powder. Divide between the lined muffin cups. Bake for 30-35 minutes until the top springs back when lightly pressed with your finger and the edges are golden. Cool completely.
- Meanwhile, make the lemon curd. In a small saucepan over medium low heat melt the butter and sweetener. Cook until slightly thickened. Whisk in the egg yolks one at a time. Cook until thick. Add the lemon juice and whisk until smooth. Strain through a fine mesh strainer in case there are any bits of scrambled yolk. Put in a glass bowl or jar and refrigerate until cold.
- Make the icing. Put the butter, raspberries, and sweetener in a microwave safe bowl or the cup of a rocket blender and microwave until warm. Blend in a food processor, blender, or rocket blender until smooth. It will be the same consistency as the lemon curd. Cool until room temp. Beat the heavy cream until stiff peaks form. Gently fold in the raspberry puree. Refrigerate until ready to ice the cupcakes.
- To assemble: using a small paring knife remove the center of the cupcake. Be careful to leave some on the bottom and to not pierce the paper. Divide the lemon curd between the cupcakes. I used a piping bag to make this easier. Press one fresh or frozen raspberry on top of the curd. Pipe the raspberry whipped cream on top of the cupcakes. If you prefer to spread it put a big blob on top of each and spread it carefully to avoid disturbing the lemon curd and raspberry filling.
Originally published May 18, 2016. Revised and republished June 22, 2018.