Description
Delight in these Raspberry Lemon Heaven Cupcakes, a perfect balance of tart raspberries and zesty lemon infused into moist, fluffy cupcakes topped with a creamy lemon frosting and garnished with fresh raspberries and lemon zest. Ideal for spring or summer gatherings, these cupcakes bring a refreshing twist to classic baked treats.
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
Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Garnish
- Fresh raspberries
- Lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract to combine.
- Combine Ingredients: Gradually incorporate the dry flour mixture into the butter mixture, alternating with milk. Begin and end with the flour mixture to maintain batter consistency. Gently fold in the fresh raspberries and lemon zest to evenly distribute throughout the batter.
- Bake Cupcakes: Divide the batter equally among the lined cupcake tins. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Frosting: Beat the softened butter until creamy. Slowly add the powdered sugar, lemon juice, and lemon zest, beating continuously until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes have cooled completely, frost them generously with the lemon cream frosting. Top each cupcake with fresh raspberries and a sprinkle of lemon zest for an elegant and flavorful finish.
Notes
- Be gentle when folding in raspberries to prevent them from breaking and turning the batter pink.
- For extra lemon flavor, you can add a teaspoon of lemon extract in the frosting.
- You can substitute fresh raspberries with frozen, but thaw and drain them well before folding into the batter.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
