For the Cupcake:
All-purpose flour: 1 and 2/3 cups (210 g)
Baking powder: 1/2 teaspoon
Baking soda: 1/4 teaspoon
Salt: 1/2 teaspoon
Eggs (room temperature): 2
White sugar: 1 cup (200 g)
Unsalted butter (melted): 1/2 cup (115 g)
Pure vanilla extract: 2 teaspoons
Lemon zest: 1 Tablespoon
Lemon juice (approx. from 1 lemon): 55 ml
Milk (room temperature): 3/4 cup (180 ml)
For the Raspberry Filling:
Cornstarch: 1 tablespoon
Raspberries (fresh or frozen): 1 and 1/2 cups
White sugar: 1/3 cup (70 g)
Crafting the Raspberry Heart: Begin with the raspberry filling. Blend 2 tablespoons of water with cornstarch in a small dish. In a saucepan, simmer raspberries, sugar, and 3 tablespoons of water over medium-high heat. As the berries disintegrate (around 10 minutes), ensure occasional stirring. If you prefer a smoother, seedless sauce, pass it through a sieve. Blend the cornstarch mixture with the raspberry purée, stirring for another 2 minutes until it thickens. Set it aside to cool.
Cupcake Creation: Preheat your oven to 350°F (177°C) and arrange a muffin tray with cupcake liners. In a spacious bowl, sift together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, sugar, melted butter, and vanilla. Combine the wet and dry ingredients, ensuring not to overmix. Infuse the batter with lemon zest, lemon juice, and milk, whisking until just combined. Distribute the batter among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick emerges clean from the center. Allow the cupcakes to cool.
The Grand Finale – Filling: Using a sharp knife, fashion a small, circular cavity in the middle of each cooled cupcake, about 1/2 inch deep. Inject a teaspoon of the raspberry filling into each pocket. Replace the carved-out cupcake piece to seal the treasure within. Repeat for each cupcake.