Lemon Raspberry Cupcakes (High Heel Cupcakes)

These Lemon Raspberry High Heel Cupcakes are filled with raspberry jam, topped with lemon buttercream, and decorated with cookies to look like adorable high heels. Perfect for showers, birthdays, and parties!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings Cupcakes

Calories 228kcal

Equipment

cupcake pan
cupcake liners
mixing bowls
Electric mixer
Cookie scoop
Knife or cupcake corer
Piping bags and decorating tips

Ingredients

Lemon Cupcakes

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter softened
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ cup whole milk
¼ cup fresh lemon juice

Filling

½ cup raspberry jam

Lemon Buttercream Frosting

1 cup butter softened
3 ½ cups powdered sugar
1 teaspoon lemon extract

Decorations

Milano cookies raspberry chocolate flavor recommended
Pirouette cookies or rolled wafer cookies
Mini marshmallows
Colored sanding sugar or beads
Mini M&M’s
Gel food coloring

Instructions

Make the Cupcakes

Preheat oven to 350°F. Line a cupcake pan with paper liners.
In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes.
Add eggs and vanilla. Mix until smooth.
Add flour, baking powder, and salt. Mix until just combined.
Add milk and lemon juice. Mix until batter is smooth.
Fill cupcake liners using a 2 tablespoon cookie scoop.
Bake 18 to 20 minutes or until a toothpick inserted comes out clean.
Remove cupcakes and cool completely on a rack.

Fill the Cupcakes

Cut a small circle in the center of each cupcake using a knife.
Remove the center piece and add about 1 teaspoon raspberry jam.
Replace the cupcake top and gently press down.

Make the Frosting

Beat butter in a large bowl for 3 to 4 minutes until light in color.
Add powdered sugar and lemon extract. Beat until smooth and fluffy.
Divide frosting into two bowls and tint with gel food coloring.
Transfer frosting to piping bags fitted with decorating tips.
Pipe swirls onto each cupcake.

Decorate the High Heel Cupcakes

Cut rolled wafer cookies into 2 to 3 inch pieces to form the heel.
Pipe a small dot of frosting onto the back of a Milano cookie.
Attach the wafer cookie to the frosting to form the heel.
Press the Milano cookie into the frosted cupcake at an angle to resemble a high heel shoe.
Optional: Outline the Milano cookie with additional frosting.

Make Marshmallow Flowers

Cut mini marshmallows diagonally using scissors.
Dip sticky side into colored sanding sugar to form petals.
Arrange petals on cupcake and place a mini M&M or bead in the center.

Nutrition