Fruit Filled Lemon Cupcakes

Crudmuffins! (worst breakfast ever) I can’t believe I forgot about Hop Day with Izzy.  Many apologies to all you bunny fans out there.  Look at her straining so hard for her hay…do rabbits have lips?  Kinda looks like she does in this photo.

When I arrived home yesterday afternoon, I was unpleasantly surprised to find the little bun outside of her pen and hopping around the living room.  Somehow she had pried the pen away from her cage and gotten free, though thankfully she didn’t run under the couch when I went to pick her up. Bunny crisis averted.

Yesterday was also my good friend’s birthday.  So let’s dedicate these cupcakes to her, though hopefully when I finally see her to celebrate, I’ll make her something even more awesome.  Don’t be fooled though, I’m gonna have to really outdo myself because these cupcakes were pretty awesome to begin with.

I’m kind of obsessed with filled cupcakes, so you’ll probably be seeing more of them around here.  I mean, they’re amazing little desserts packed with the most creative combinations.

This combo of a lemon, coconut cupcake stuffed with a homemade jam, topped with lemon frosting is a great choice for spring baking.  I made these for Easter dinner at Luke’s parent’s house, and they were well enjoyed.  I can’t wait to make another recipe like this soon!

Fruit Filled Lemon Cupcakes

Adapted from Love and Olive Oil

Makes 12 cupcakes

For the cupcakes:

1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 tsps vanilla extract
1 tsp finely grated lemon zest
1 tsp lemon juice

For the fruit preserves:
1 pint fruit (strawberries, blackberries, or other berry)
2/3 cup sugar
1/8 – 1/4 cup lemon juice, to taste
1 tsp lemon zest

For the frosting:
1/2 cup (1 stick) butter, room temperature
3 cups confectioners’ sugar
2 Tbsp lemon juice (or more to taste)
1 tsp lemon zest
1 Tbsp heavy cream

Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with liners and set aside.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make fruit preserves, add the berries to a medium heavy saucepan along with sugar, lemon juice, and zest. Lightly mash berries and bring to a simmer, stirring constantly. Cook over low heat for 20 minutes or until preserves coat the back of a spoon. They will seem a bit runny. Remove from heat, transfer to a heat-safe container, and allow to cool at room temperature for 15 minutes. Move to refrigerator and chill for 1 hour or until set.

For frosting, cream butter with an electric mixer for 1-2 minutes until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth. Add lemon juice and zest and mix until combined. Add creamer and mix at medium-high speed until light and fluffy (2-3 minutes).

To assemble, cut a cone-shaped piece out of the tops of cooled cupcakes, approximately 3/4″ in diameter and set aside. Fill cavities with chilled preserves, and replace tops of cupcakes. Pipe on frosting, being sure to cover the seams, and serve!

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