Description
These Lemon Raspberry Cupcakes are a bright and delightful treat, combining zesty lemon flavor with sweet fresh raspberries. Soft and fluffy cupcakes are topped with a tangy lemon cream frosting and garnished with fresh raspberries and lemon zest, perfect for a spring or summer dessert.
Ingredients
Scale
Cupcake Batter
- 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
Frosting
- 1/2 cup unsalted butter (assumed to be softened, as needed for frosting)
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon (for frosting)
Garnish
- Fresh raspberries
- Lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to incorporate air. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Gently fold in the fresh raspberries and lemon zest to distribute them without crushing the berries.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners in your muffin tin. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool completely on a wire rack.
- Prepare Frosting: Beat the butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest. Beat until the frosting is smooth and fluffy, perfect for spreading.
- Frost and Garnish: Once cupcakes are fully cooled, frost each one evenly with the lemon cream frosting. Garnish with fresh raspberries and additional lemon zest for a fresh, colorful presentation.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may alter the batter consistency.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- If you prefer a smoother frosting, you may sift powdered sugar before adding it.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- You can substitute milk with almond or oat milk for a dairy-free option, but it may affect texture slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
