Raspberry Lemon Heaven Cupcakes Recipe

Introduction

These Raspberry Lemon Heaven Cupcakes are a sweet and delightful treat perfect for any occasion. Light, fluffy, and bursting with fresh raspberries and zesty lemon, they bring a refreshing twist to classic cupcakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries
• Zest of 1 lemon
• Lemon Cream Frosting:
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Fresh raspberries for garnish
• Lemon zest for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Step 5: Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture.
6. Step 6: Gently fold in the fresh raspberries and lemon zest.
7. Step 7: Divide the batter evenly among the prepared cupcake liners.
8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cupcakes cool completely on a wire rack.
10. Step 10: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
11. Step 11: Frost the cooled cupcakes with the lemon cream frosting and garnish with fresh raspberries and lemon zest.

Tips & Variations

• Use frozen raspberries if fresh are not available, but thaw and drain them well to avoid excess moisture.
• For a stronger lemon flavor, add a bit more lemon zest to the batter or frosting.
• To make mini cupcakes, reduce the baking time to about 12-15 minutes.
• Try substituting the lemon cream frosting with cream cheese frosting for a tangier twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving or reheat gently in the microwave for 10-15 seconds to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this recipe?

Yes, frozen raspberries can be used. Make sure to thaw and drain them well to prevent the batter from becoming too wet.

How do I prevent the raspberries from sinking to the bottom?

Lightly toss the raspberries in a small amount of flour before folding them into the batter; this helps suspend them evenly throughout the cupcakes.

Raspberry Lemon Heaven Cupcakes Recipe

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These Raspberry Lemon Heaven Cupcakes are a sweet and delightful treat combining the tartness of fresh raspberries and lemon zest with a moist, fluffy cupcake base. Finished with a creamy lemon frosting and garnished with fresh raspberries and lemon zest, these cupcakes offer a perfect balance of fruity freshness and rich sweetness, ideal for any celebration or afternoon snack.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries
• Zest of 1 lemon

Lemon Cream Frosting

• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Fresh raspberries for garnish
• Lemon zest for garnish

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening and seasoning throughout the batter.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, which ensures a tender crumb.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to incorporate air and ensure smooth batter. Stir in the vanilla extract for flavor enhancement.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture, mixing gently to avoid overworking the batter.
6. Fold in Raspberries and Lemon Zest: Carefully fold in the fresh raspberries and lemon zest to evenly distribute the fruit and citrus flavor without crushing the berries.
7. Fill Cupcake Liners and Bake: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool Cupcakes: Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting to prevent melting.
9. Prepare Lemon Cream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, continuing to beat until the frosting is smooth and fluffy.
10. Frost and Garnish: Spread or pipe the lemon cream frosting over the cooled cupcakes. Garnish with fresh raspberries and additional lemon zest for an attractive and flavorful finishing touch.

Notes

• Use fresh raspberries for the best flavor and texture; frozen raspberries may make the batter too wet.
• Make sure the butter and eggs are at room temperature to ensure proper creaming and mixing.
• To prevent the frosting from becoming too runny, add powdered sugar gradually and adjust consistency as needed.
• For extra lemon flavor, add a small amount of lemon extract in the frosting if desired.
• If you want the cupcakes to be dairy-free, substitute milk with almond or oat milk and use vegan butter for frosting.

Keywords: Raspberry Lemon Cupcakes, Lemon Frosting, Summer Cupcakes, Berry Desserts, Citrus Sweets