Lemon cupcakes with berry filling
9 servings
90 minutes
Lemon cupcakes with berry filling are a refined blend of citrus freshness and rich berry sweetness. These airy cupcakes originate from European culinary tradition, where lemon is often used to add a sophisticated tartness to desserts. The delicate texture of the batter is infused with lemon zest aroma, while inside lies a juicy berry filling reminiscent of homemade jam. The cream made from butter and powdered sugar adds velvety softness and completes the composition. These cupcakes are perfect for cozy tea parties, festive tables, or simply as a way to treat yourself to something special. Their rich flavor is best revealed when paired with a cup of fragrant tea or freshly brewed coffee.
1
Of course, we start with the cupcakes as the base of everything. We need to mix all the dry ingredients in a large bowl: sift the flour, baking powder, soda, salt, and add brown and regular sugar. Mix everything well. By the way, about brown sugar: I believe it is perfect for any kind of baking. It gives a golden color when baked and is generally healthier.
- Wheat flour: 1.4 glass
- Baking powder: 1 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 1.2 glass
- Brown sugar: 0.3 glass
2
Mix the wet ingredients separately: butter, milk, vanilla extract, lemon juice, and lemon zest (if using vanillin, add it instead to the dry ingredients in the previous step).
- Vegetable oil: 0.3 glass
- Milk: 1 glass
- Vanillin: 1 teaspoon
- Lemon juice: 0.7 glass
- Lemon zest: 3 teaspoons
3
Make a well in the dry ingredients and pour the wet ones into it. Mix everything well until smooth.
4
We fill the molds 2/3 full, greased with butter or olive oil, as the muffins will increase in size. By the way, the reason for greasing even paper molds is to ensure that the finished muffins come off easily from the paper.
- Butter: 150 g
5
Bake the muffins for 20-25 minutes in a preheated oven at 180 degrees until golden brown, and when a toothpick inserted in the center comes out dry. Let cool completely after baking.
6
Now let's prepare the filling. It will be in the form of a thick quick jam. We'll take berries (I used frozen blueberries mixed with strawberries, but your choice is completely unlimited: cherries, strawberries, raspberries, blackberries - take what you love most), in a thick-walled pot, bring the berries along with all the ingredients: lemon juice and zest, sugar to a boil, and then simmer on low heat for about 20 minutes. The filling may seem too liquid, but remember it will thicken significantly afterward. Remove from heat, let it sit for about 15 minutes, transfer to a container or bowl, and place in the refrigerator for about half an hour.
- Fresh berries: 110 g
- Lemon juice: 0.7 glass
- Lemon zest: 3 teaspoons
- Sugar: 1.2 glass
7
Only lemon cream remains. Whip the butter in a mixer until fluffy, then add powdered sugar in quarters while continuing to whip, and only then add the other ingredients. Whip for another 2-3 minutes until a homogeneous, dense mass forms.
- Butter: 150 g
- Sugar: 1.2 glass
- Heavy cream: 1 teaspoon
8
The last step is to assemble the cupcakes! Carefully cut a cone out of the cupcake with a knife, set it aside, fill it with filling, and cover it with a 'cap' on top. We do this for each cupcake. Then we take the cream and, using a pastry syringe or spoon, cover the cupcakes. With the cap, the cupcakes look very messy, but the cream hides all the flaws, and no one will guess how you put the filling in the cupcakes, and it hasn't spilled out.