Description
Raspberry Lemon Heaven Cupcakes are a sweet and delightful treat featuring moist lemon-infused cupcakes studded with fresh raspberries and topped with a tangy lemon frosting. Perfect for spring or any occasion, these cupcakes combine fruity tartness with a soft, fluffy crumb.
Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh raspberries (lightly floured to prevent sinking)
For the lemon frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk or cream (as needed for consistency)
Optional topping:
- Fresh raspberries
- Lemon zest
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a separate large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color—this creates the base for a tender cupcake.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and fresh lemon juice to infuse bright citrus flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Stir just until combined to avoid overmixing, which can cause dense cupcakes.
- Fold in raspberries: Gently fold the lightly floured fresh raspberries into the batter to prevent them from sinking to the bottom during baking.
- Fill cupcake liners: Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Bake the cupcakes in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting won’t melt.
- Prepare frosting: Beat the softened butter until creamy. Gradually incorporate the powdered sugar, then mix in the lemon juice and zest. Add milk or cream one tablespoon at a time until the frosting reaches your desired smooth and spreadable consistency.
- Frost and garnish: Once cupcakes are completely cooled, frost them generously with the lemon frosting and top with fresh raspberries and lemon zest for a beautiful, flavorful finish.
Notes
- These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra berry flavor, try adding a small dollop of raspberry jam in the center of each cupcake before baking.
- Lightly flouring the raspberries before folding them into the batter helps prevent them from sinking to the bottom.
- Adjust the frosting consistency by varying the amount of milk or cream to achieve your preferred thickness.
