Print

Raspberry Lemon Heaven Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/raspberry-lemon-heaven-cupcakes-recipe/