Irresistible Caramel Coffee Buttercream Cake – A Dreamy Treat!

Welcome to Decadence!

Are you constantly on the hunt for that one dessert recipe that perfectly balances rich, comforting flavors with a touch of sophisticated indulgence? If the answer is a resounding YES, then you’ve landed in the perfect spot! Today, we’re diving headfirst into the creation of the Irresistible Caramel Coffee Buttercream Cake. Imagine the deep, alluring notes of freshly brewed coffee mingling with the sweet, buttery embrace of golden caramel, all swirled into a cloud-like buttercream frosting. This isn’t just a cake; it’s an experience, a meticulously crafted delight designed to tantalize your taste buds and elevate any occasion. Whether you’re celebrating a milestone, hosting a cozy gathering, or simply treating yourself because you deserve it (and you absolutely do!), this cake promises to be the star of the show. Get ready to impress your friends and family, or simply revel in your own culinary triumph. Let’s embark on this delicious adventure together!

Key Ingredients

To achieve the sublime flavors and textures of our Irresistible Caramel Coffee Buttercream Cake, precision and quality ingredients are key. Here’s what you’ll need for the cake layers and the star of the show – the caramel coffee buttercream:

• For the Cake:
  • 2 ¾ cups all-purpose flour: The foundation of our tender cake crumb. Ensure it’s spooned and leveled for accuracy.
  • 1 ½ teaspoons baking powder: For that essential lift and airy texture.
  • ¾ teaspoon baking soda: Works with the acidic components to ensure a soft, moist crumb.
  • 1 teaspoon salt: Enhances all other flavors and balances sweetness.
  • 1 cup (2 sticks) unsalted butter, softened: The soul of richness and tenderness. Use good quality butter for the best flavor.
  • 2 cups granulated sugar: Sweetness and moisture.
  • 4 large eggs, room temperature: Bind ingredients and add structure and richness.
  • 1 teaspoon vanilla extract: A classic flavor enhancer.
  • 1 cup buttermilk, room temperature: Adds tenderness and a slight tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5-10 minutes.
  • 1 cup strongly brewed coffee, cooled: The heart of our coffee flavor. Ensure it’s brewed strong and completely cooled to avoid cooking the eggs.
• For the Caramel Coffee Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened: The creamy base for our frosting.
  • 3 ½ cups powdered sugar, sifted: For sweetness and smooth texture. Sifting is crucial to avoid lumps.
  • ¼ cup strongly brewed coffee, cooled: Concentrated coffee flavor for the frosting.
  • 2 tablespoons caramel sauce (store-bought or homemade): The luscious caramel component.
  • 1 teaspoon vanilla extract: To round out the flavors.
  • Pinch of salt: Balances sweetness and enhances caramel notes.

Timing is Everything

Compared to average buttercream cake recipes that often clock in around 1.5 to 2 hours for prep and baking, our Irresistible Caramel Coffee Buttercream Cake is slightly more time-efficient, especially if you have your coffee brewed and cooled beforehand. The active prep time is focused, allowing for a relatively quick assembly, but remember to factor in ample cooling time for perfect frosting application!

Your Baking Journey Begins

Step 1: Preheat and Prep

Let’s get this party started! Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper. This seemingly small step is a game-changer for easy cake removal!

Step 2: Dry Ingredients Magic

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed, promising a consistent rise. Set this aside for now.

Step 3: Creaming Butter and Sugar

In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step is crucial for creating a tender cake, as it incorporates air that helps the cake rise.

Step 4: Adding Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Don’t rush this; each egg needs to be fully incorporated before adding the next for a stable batter.

Step 5: Alternating Liquids and Dry

Now, we’ll alternate adding the dry ingredients and the wet ingredients to the butter mixture. Begin by adding about one-third of the flour mixture and mix on low speed until just combined. Then, add half of the buttermilk and the cooled coffee, mixing until just combined. Repeat with another third of the flour mixture, the remaining buttermilk and coffee, and finally, the last of the flour mixture. Mix until *just* combined after each addition. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough cake.

Step 6: Baking to Perfection

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma filling your kitchen will be heavenly!

Step 7: Cooling Down

Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Patience here is key; attempting to frost a warm cake is a recipe for a melted mess!

Step 8: Whipping Up the Buttercream

While the cakes cool, prepare your glorious caramel coffee buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the cooled coffee and caramel sauce, beating until smooth and fluffy. Mix in the vanilla extract and a pinch of salt. If it’s too thick, add a teaspoon of milk or coffee at a time. If it’s too thin, add a bit more powdered sugar.

Step 9: Assembling Your Masterpiece

Once the cakes are completely cool, place one layer on your serving plate. Generously spread a layer of the caramel coffee buttercream over the top. Carefully place the second cake layer on top. Frost the entire cake – top and sides – with the remaining buttercream. You can create swirls for a rustic look or smooth it for a more polished finish.

Nutritional Highlights

While we’re focusing on deliciousness, it’s good to have an idea of what you’re enjoying. Each serving (assuming 12 servings) of this rich cake is approximately:

• Calories: ~450-550 kcal
• Fat: ~25-35g
• Carbohydrates: ~50-65g
• Protein: ~5-7g

*Note: These are estimates and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

Craving that caramel coffee goodness but looking for a lighter version? Here are some swaps:

• For the Cake: Use whole wheat pastry flour or a blend of all-purpose and whole wheat flour. Reduce sugar slightly and add unsweetened applesauce or Greek yogurt for moisture. Opt for lower-fat milk if not using buttermilk.
• For the Buttercream: Use a blend of butter and cream cheese for a tangier, lighter frosting. Replace some powdered sugar with a sugar substitute like erythritol or stevia (adjusting to taste). Use sugar-free caramel syrup and a very strong, unsweetened coffee concentrate. You can also try a lighter “stabilized whipped cream” frosting with coffee and caramel flavorings.

Serving Suggestions

This cake is a star on its own, but here are a few ways to make it even more special:

• Drizzle with extra warm caramel sauce just before serving.
• Garnish with chocolate shavings or a sprinkle of flaky sea salt for a sophisticated touch.
• Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for ultimate decadence.
• Pair with a warm cup of coffee or a soothing tea.

Common Mistakes to Avoid

• Overmixing the batter: This is the quickest way to a tough cake. Mix until just combined.
• Frosting a warm cake: Melting is inevitable! Ensure cakes are completely cool.
• Not using room temperature ingredients: Butter, eggs, and liquids at room temperature emulsify better, leading to a smoother batter and a more stable cake.
• Using weak coffee: For that distinct coffee flavor, brew it strong!
• Sifting powdered sugar: This is essential for smooth, lump-free buttercream.

Storing Your Masterpiece

Proper storage ensures your cake stays delicious. Store frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, allow it to come to room temperature for at least 30 minutes before serving for the best texture and flavor.

Savor the Moment!

And there you have it – the recipe for an truly Irresistible Caramel Coffee Buttercream Cake. This cake is more than just a dessert; it’s a testament to how simple, quality ingredients can come together to create something truly magical. The robust coffee notes embraced by sweet, sticky caramel, all enveloped in a cloud of creamy buttercream, is a flavor combination that’s hard to resist. We hope you loved baking and tasting this dreamy treat as much as we do. Give it a try and let us know how it turns out in the comments below! What occasions will you be celebrating with this masterpiece?

Frequently Asked Questions

Irresistible Caramel Coffee Buttercream Cake Recipe

• Author: Chef Mia

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Description

Welcome, cake lovers! 🍰☕ If you’re searching for the perfect cake recipe that combines the rich flavors of caramel and coffee, look no further than thisIrresistible Caramel Coffee Buttercream Cake. Whether you’re a die-hard fan of coffee-infused desserts or just love a good, indulgent treat, this cake is for you. With a decadent caramel coffee buttercream frosting that’ll melt in your mouth, this cake will be your new favorite. Perfect for any occasion, this delightful cake combines the comfort of a classic dessert with a delicious twist. Ready to dive into this heavenly creation? Let’s get started!

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Ingredients

• For the Cake:
• For the Caramel Coffee Buttercream:
• For Garnish:
• ThisCaramel Coffee Cakerecipe allows for some flexibility. You can substitute almond milk or oat milk in place of whole milk, and coconut cream can be used for a dairy-free alternative in the buttercream. You can also switch out the caramel sauce for a homemade vegan version if needed.

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring they are ready to go once your batter is prepared.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step is essential for giving your cake the perfect texture, so be sure to cream the mixture for at least 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that hint of extra flavor.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and milk. Be sure to start and end with the dry ingredients for the smoothest consistency. Mix until just combined – be careful not to overmix!
5. Divide the batter evenly among the three prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
6. While the cakes are cooling, you can prepare the buttercream. In a large bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, beating on low speed at first to avoid making a mess, then on medium-high speed for a fluffy texture.
7. Add the caramel sauce, brewed coffee, heavy cream, and vanilla extract. Beat the mixture for a few minutes until it is light, fluffy, and well-combined.
8. Once the cake layers are completely cool, it’s time to assemble. Place one cake layer on a serving plate and spread a thick layer of buttercream over the top. Repeat this with the remaining layers. Once the layers are stacked, frost the top and sides of the cake with the remaining buttercream.
9. For the final touch, lightly dust the top of the cake with cocoa powder for an elegant finish.

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Notes

Use room temperature ingredients: Ensure that your butter, eggs, and milk are at room temperature before you begin baking. This allows for smoother blending and a more even bake.
Homemade caramel sauce: If you have the time, making your own caramel sauce will add an extra homemade touch to your buttercream.
Chill your cake layers: Once baked, chilling the layers in the refrigerator for 15-20 minutes before frosting will help the buttercream adhere better and prevent any crumbs from mixing into your frosting.
Evenly spread the buttercream: When frosting, use an offset spatula to evenly spread the buttercream between the layers and on top. This will give your cake a professional finish.

Raspberry Lemon Heaven Cupcakes

Why You’ll Love These Raspberry Lemon Heaven Cupcakes

If you’re searching for a dessert that sings with vibrant flavors and looks as stunning as it tastes, then look no further than these Raspberry Lemon Heaven Cupcakes. Imagine biting into a perfectly moist and tender lemon cupcake, the delicate citrus notes waking up your palate. Then, discover a hidden treasure: a luscious, fruity raspberry filling that offers a delightful tartness, perfectly complemented by a smooth, velvety lemon curd. To top it all off, a cloud-like, fluffy frosting envelops the cupcake, adorned with a few fresh raspberries for that final touch of elegance and flavor. These cupcakes aren’t just a sweet treat; they are an experience. They are ideal for any occasion, be it a festive birthday party, a sophisticated brunch, or simply an afternoon indulgence that elevates your day. The combination of tangy lemon and sweet raspberry is a classic for a reason, and in this cupcake form, it’s pure bliss. This recipe is meticulously crafted to ensure a delightful baking journey and an even more delightful tasting experience, promising to be a showstopper that leaves your guests in awe of your baking prowess.

Ingredients For Raspberry Lemon Heaven Cupcakes

For the Lemon Cupcakes

• All-Purpose Flour: 2 ¼ cups (for a tender crumb)
• Granulated Sugar: 1 ½ cups (for sweetness and moisture)
• Baking Powder: 2 teaspoons (for lift and airy texture)
• Baking Soda: ½ teaspoon (reacts with acidity for extra rise)
• Salt: ½ teaspoon (enhances all flavors)
• Unsalted Butter: ½ cup (1 stick), softened to room temperature for easy creaming
• Eggs: 2 large, at room temperature for better emulsification
• Lemon Zest: Zest of 2 large lemons (about 2 tablespoons), for intense citrus aroma and flavor
• Lemon Juice: ¼ cup fresh lemon juice (from about 1-2 lemons), for tanginess
• Buttermilk: 1 cup, at room temperature (adds moisture and tenderizes the crumb)
  • Substitution: For buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes until slightly thickened.
• Vanilla Extract: 1 teaspoon (a classic flavor enhancer)

For the Raspberry Filling

• Fresh or Frozen Raspberries: 2 cups (for vibrant color and tartness)
• Granulated Sugar: ½ cup (adjust to your sweetness preference)
• Cornstarch: 2 tablespoons, mixed with 2 tablespoons of water (to thicken into a jam-like consistency)

For the Lemon Curd Filling

• Large Eggs: 3 yolks + 1 whole egg (for richness and setting)
• Granulated Sugar: ¾ cup (for sweetness to balance tartness)
• Fresh Lemon Juice: ½ cup (from about 2-3 lemons), for that unmistakable lemon zing
• Lemon Zest: Zest of 1 lemon (about 1 tablespoon), for an extra punch of lemon
• Unsalted Butter: 6 tablespoons, cold, cut into cubes (for a luxurious, velvety texture)

For the Fluffy Frosting

• Unsalted Butter: 1 cup (2 sticks), softened to room temperature
• Powdered Sugar: 4 cups, sifted for a smooth consistency
• Heavy Cream: ¼ cup (or milk), for desired frosting consistency
• Lemon Zest: Zest of 1 lemon (about 1 teaspoon), for subtle lemon undertones
• Vanilla Extract: 1 teaspoon
• Salt: A pinch to balance sweetness

For Garnish

• Fresh Raspberries: A handful for decoration
• Optional: Lemon slices or mint sprigs

Timing Your Raspberry Lemon Masterpiece

Compared to an average cupcake recipe that might take around 1 hour total, these Raspberry Lemon Heaven Cupcakes require a bit more attention due to the multiple components (cupcake batter, raspberry filling, lemon curd, and frosting). However, the extra effort is well worth it for the layered flavors and textures!

Step-by-Step Instructions For Raspberry Lemon Cupcakes

Preparing Your Lemon Cupcakes

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Wet Ingredients: In a separate medium bowl, whisk together the softened butter until creamy. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, buttermilk, and vanilla extract until well combined.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix. The batter should be smooth and lump-free.
5. Fill and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This is crucial before filling and frosting.

Making the Raspberry Filling

1. Cook Raspberries: In a small saucepan, combine the raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).
2. Thicken: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this into the simmering raspberry mixture, stirring constantly. Continue to cook and stir until the filling thickens to a jam-like consistency.
3. Cool: Remove from heat and let cool completely. You can speed this up by transferring it to a bowl and placing it in the refrigerator.

Creating the Lemon Curd

1. Whisk: In a medium, heatproof bowl, whisk together the egg yolks, whole egg, sugar, lemon juice, and lemon zest until well combined and slightly pale.
2. Cook: Set the bowl over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (this can take about 8-10 minutes). Do not let it boil.
3. Add Butter: Remove the bowl from the heat. Add the cold butter cubes, one at a time, whisking until each cube is fully incorporated and the curd is smooth and glossy.
4. Strain and Chill: Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set (at least 2 hours, or preferably overnight).

Whipping Up the Fluffy Frosting

1. Cream Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Add Sugar: Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until just incorporated. Scrape down the sides of the bowl as needed.
3. Add Liquids and Flavor: Add the heavy cream (or milk), lemon zest, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is smooth, fluffy, and reaches your desired consistency. Add more cream or sugar if needed.

Assembling Your Heavenly Cupcakes

1. Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or an apple corer to remove a small cone from the center of each cupcake.
2. Fill: Spoon a small amount of the cooled raspberry filling into the cavity, followed by a dollop of the chilled lemon curd. You can pipe or spoon it in to create layers.
3. Frost: Frost the cupcakes generously using a piping bag with a decorative tip, or simply spread the frosting with an offset spatula.
4. Garnish: Top each cupcake with a fresh raspberry and any other desired garnishes.

Nutritional Information For These Delights

Please note: Nutritional information is an estimate and can vary based on ingredient brands, substitutions, and portion sizes. This is calculated per cupcake assuming 12 servings.

• Calories: Approximately 450-550 kcal
• Protein: 4-6g
• Fat: 25-35g (saturated and unsaturated)
• Carbohydrates: 50-60g
• Sugar: 35-45g

Healthier Alternatives For A Lighter Treat

While these cupcakes are a decadent treat, you can make them a bit lighter without sacrificing too much flavor:

• Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber.
• Sugar: Reduce the amount of sugar in the cupcake batter and frosting by ¼ cup each. In the fillings, you can use a sugar substitute that bakes well, or slightly reduce the amount and rely more on the natural sweetness of the fruit.
• Butter: In the frosting, you can try substituting half of the butter with cream cheese for a tangier, lighter texture. For the cupcake batter, a small portion of the butter can sometimes be replaced with unsweetened applesauce or Greek yogurt, though this may slightly alter the texture.
• Frosting: Consider a lighter cream cheese frosting or a stabilized whipped cream frosting instead of a traditional buttercream.
• Fillings: For a less sweet filling, you can reduce the sugar in the raspberry filling and make a less sweet lemon “topping” using Greek yogurt mixed with lemon juice and a touch of sweetener.

Serving Suggestions

These Raspberry Lemon Heaven Cupcakes are a star on their own! They’re perfect for:

• Dessert platters: Arrange them alongside other treats for a delightful display.
• Afternoon tea: Pair with a cup of herbal tea or coffee.
• Special occasions: Birthdays, anniversaries, baby showers – they add a touch of elegance.
• Picnics: They travel well in a sturdy container.

Their vibrant colors and appealing flavors make them a crowd-pleaser at any event. For an extra touch, consider serving them with a small glass of chilled champagne or prosecco.

Common Mistakes to Avoid

• Overmixing the batter: This can lead to tough, dense cupcakes. Mix until just combined.
• Not cooling the cupcakes completely: Filling and frosting warm cupcakes will result in melting and a messy presentation. Patience is key!
• Overcooking the lemon curd: Directly cooking the curd over heat can scramble the eggs. Using a double boiler (bain-marie) and constant whisking is essential.
• Using room temperature ingredients: For the best cupcake texture, ensure butter, eggs, and buttermilk are at room temperature. For the lemon curd, cold butter is used.
• Not sifting powdered sugar: This can lead to a lumpy frosting. Sifting ensures a smooth, silky consistency.

Storing Your Raspberry Lemon Cupcakes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or if you used cream cheese in the frosting, it’s best to refrigerate them. For longer storage, you can refrigerate them for up to 4 days. Allow them to come to room temperature for about 30 minutes before serving for the best flavor and texture. The individual components (lemon curd, raspberry filling) can be stored separately in airtight containers in the refrigerator for up to a week.

Conclusion

These Raspberry Lemon Heaven Cupcakes are a testament to the magic that happens when tart, bright lemon meets sweet, vibrant raspberry. Each bite is an explosion of flavor and a symphony of textures – from the moist cake to the luscious fillings and the airy frosting. They are more than just a dessert; they are a celebration of flavor and a joyful baking project. So, gather your ingredients, embrace the process, and prepare to be delighted by these heavenly creations. Baking them is sure to bring joy, and sharing them will undoubtedly spread happiness. Get ready to impress yourself and everyone lucky enough to taste them!

Frequently Asked Questions

• ) Can I make the components ahead of time?

  Absolutely! The lemon curd and raspberry filling can be made 2-3 days in advance and stored in the refrigerator. The cupcakes can be baked a day ahead and stored in an airtight container at room temperature. The frosting can also be made ahead and refrigerated, though you might need to re-whip it briefly to regain its fluffy texture.
• ) Can I use store-bought lemon curd or raspberry jam?

  Yes, you can! Store-bought options can save you time. Look for high-quality lemon curd and raspberry jam for the best flavor. However, homemade fillings often have a brighter, more intense taste.

• ) My frosting is too thin/thick. What can I do?

  If your frosting is too thin, gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add more heavy cream or milk, a teaspoon at a time, until it’s smooth and spreadable.

• ) Can I make these cupcakes gluten-free?

  Yes, you can! Use a good quality gluten-free all-purpose flour blend in place of the all-purpose flour. Ensure the blend contains xanthan gum for structure. You may need to adjust the liquid content slightly as gluten-free flours can absorb moisture differently.

Raspberry Lemon Heaven Cupcakes

• Author: Chef Mia

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Description

These Raspberry Lemon Heaven Cupcakes are a delightful combination of tart lemon and sweet raspberry flavors. Moist lemon cupcakes are filled with a luscious raspberry jam and creamy lemon curd, then topped with fluffy frosting and fresh raspberries. Perfect for parties, brunches, or an indulgent treat, these cupcakes are sure to impress with their vibrant flavors and elegant appearance!

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Ingredients

• For the Cupcakes:
• For the Filling:
• For the Frosting:

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Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add vanilla extract and lemon zest.
4. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
6. Once cooled, use a knife or cupcake corer to remove a small section from the center of each cupcake. Fill the cavity with half raspberry jam and half lemon curd. Replace the top piece to seal.
7. For the frosting, beat the butter until smooth. Gradually add powdered sugar, then mix in vanilla and enough cream to achieve the desired consistency. Beat until fluffy.
8. Pipe or spread frosting onto each cupcake and garnish with a fresh raspberry on top.

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Notes

Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months.
Variations: Substitute the lemon curd with lime curd or the raspberry jam with strawberry jam for a twist on flavors.
Decorating: Sprinkle powdered sugar or drizzle raspberry sauce over the frosting for extra flair.