Description
These Raspberry Lemon Heaven Cupcakes are light, fluffy, and bursting with the fresh flavors of raspberries and lemon zest. Perfectly moist with a tangy lemon cream frosting, these cupcakes make an irresistible treat for any occasion, combining the sweet tartness of berries with a citrusy zing.
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
Garnish
- Fresh raspberries, for garnish
- Lemon zest, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners to make removal easy and prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. Then, add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for added flavor.
- Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture. Be gentle as you fold in the fresh raspberries and lemon zest to distribute them without breaking the berries.
- Bake Cupcakes: Evenly divide the batter among the cupcake liners filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar while continuing to beat. Mix in lemon juice and lemon zest, beating until the frosting is smooth, fluffy, and spreadable.
- Frost and Garnish: Once the cupcakes have cooled, generously frost them with the lemon cream frosting. Garnish each cupcake with fresh raspberries and a sprinkle of lemon zest for a beautiful, fresh finish.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries can make the batter too watery.
- Be gentle when folding in the raspberries to prevent them from breaking and coloring the batter too much.
- If you prefer a sweeter frosting, add more powdered sugar to taste.
- Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
- To keep cupcakes fresh, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
