Lemon Cupcakes with Raspberry Filling

As much as I love baking and claim that I have a sweet tooth almost daily, I have to admit I'm not a fan of overly sweet desserts. Dark chocolate is definitely preferred over milk chocolate, and I would choose lemon anything over chocolate. After getting a set of absolutely massive cupcake tins for Christmas, I could not resist .

Jumbo Raspberry Filled Lemon Cupcakes
3 cups flour, twice sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup powdered sugar
4 large eggs
Zest of 3 lemons, plus 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk 
1 pint fresh raspberries


Fruity Whipped Cream Frosting
1 quart heavy whipping cream
2 tablespoons powdered sugar
1/4 pint raspberries, quartered


1. With an electric mixer, begin whipping the cream until it begins to firm up. Gradually add in powdered sugar. When soft peaks form, turn mixer off and fold in bits of fruit. Set aside. 
2. Preheat the oven to 325° F. Grease cupcake tins- this recipe worked for my set of 12 jumbo cupcakes, but will make more with smaller tins. 
3. Whisk together flour, baking powder and salt. Set aside
4. Beat butter and sugar together until fluffy using an electric mixer. Beat in eggs (one at a time) until fully mixed. Beat in lemon zest and vanilla. Alternate by adding some flour mixture, then some buttermilk, then some lemon juice. Repeat in 3 batches until fully incorporated
5. Fill cupcake cups just over halfway and place in oven. Bake for 20-25 minutes until golden brown. Cool completely on a wire rack. While cupcakes are cooling, rinse 3/4 of the pint of raspberries and halve. Place in a small saucepan and cook on medium heat until the berries have broken down a bit. Let cool. 
6. When cupcakes are full cooled, cut a small circle from the center with the knife at a 45 degree angle, making sure to not pierce the bottom, and pull off the tops (should look like a cone). Spoon in about 1/2 - 1 teaspoon of raspberry filling. Cut off the cone part of the cupcake top and replace.
7. Now it's time to frost- spoon the whipped cream frosting into a disposable pastry bag and cut off a generous amount of the tip. Note: you will need a larger opening for this frosting so the pieces of fruit do not block the opening. Swirl the frosting around the top of the cupcakes, making sure to not lift the cutout top off.