Raspberry Lemon Heaven Cupcakes Recipe

Introduction

These Raspberry Lemon Heaven Cupcakes are a delightful combination of sweet raspberries and zesty lemon, wrapped in a moist cupcake and topped with a creamy lemon frosting. Perfect for any occasion, they offer a fresh and vibrant flavor that’s sure to impress.

Ingredients

• 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, room temperature
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries
• Zest of 1 lemon

For the Lemon Cream Frosting:

• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar, sifted
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest
• Garnish: Fresh raspberries & lemon zest

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and scrape down the bowl as needed.
5. Step 5: With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with flour. Mix only until just combined.
6. Step 6: Gently fold in the fresh raspberries and lemon zest with a spatula.
7. Step 7: Divide the batter evenly among the cupcake liners, filling about two-thirds full.
8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. Step 10: To make the frosting, beat softened butter until smooth and creamy. Gradually add powdered sugar, lemon juice, and lemon zest, starting on low speed. Increase speed and beat 3-5 minutes until light and fluffy. Adjust consistency with more lemon juice or powdered sugar as needed.
11. Step 11: Frost the cooled cupcakes and garnish each with a fresh raspberry and a sprinkle of lemon zest.

Tips & Variations

• Use frozen raspberries if fresh aren’t available, but thaw and drain them well to avoid extra moisture in the batter.
• For a tangier frosting, add a bit more lemon juice gradually, tasting as you go.
• Try substituting Greek yogurt for milk for a richer texture and slight tang.
• To keep raspberries from sinking, toss them in a little flour before folding into the batter.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor. Frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Make sure to thaw and drain them well to prevent excess moisture from altering the cupcake texture.

How do I prevent the frosting from being too runny?

If your frosting is too runny, add a little more sifted powdered sugar until it reaches the desired thickness. Chilling the frosting briefly can also help it firm up before decorating.

Raspberry Lemon Heaven Cupcakes Recipe

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Delight in the fresh and vibrant flavors of Raspberry Lemon Heaven Cupcakes, featuring moist lemon-zested cupcakes bursting with juicy raspberries, topped with a luscious and tangy lemon cream frosting. Perfect for springtime gatherings or a refreshing treat anytime.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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, room temperature
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries
• Zest of 1 lemon

For the Lemon Cream Frosting:

• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar, sifted
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

Garnish:

• Fresh raspberries
• Lemon zest

Instructions

1. Prep Your Station: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. Set this mixture aside for later use.
3. Cream Butter & Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture becomes light, pale, and fluffy, about 3-4 minutes.
4. Add Eggs & Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract to combine.
5. Alternate Wet & Dry: With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix only until just combined to avoid overmixing.
6. Fold in Flavors: Gently fold the fresh raspberries and lemon zest into the batter using a spatula to distribute evenly without crushing the berries.
7. Fill & Bake: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Completely: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Ensure cupcakes are at room temperature before frosting.
9. Beat the Butter for Frosting: In a large bowl, beat the softened butter on medium speed until smooth and creamy.
10. Add Sugar & Lemon: Gradually add sifted powdered sugar, fresh lemon juice, and lemon zest, starting the mixer on low to incorporate sugar, then increasing to medium-high speed.
11. Whip Until Fluffy: Continue beating for 3-5 minutes until the frosting is light, airy, and smooth. Adjust consistency by adding more lemon juice if too thick, or powdered sugar if too thin.
12. Decorate: Frost the cooled cupcakes generously and garnish each with a fresh raspberry and a sprinkle of lemon zest for a beautiful finishing touch.

Notes

• Use room temperature eggs and butter for optimal mixing and texture.
• Handle fresh raspberries gently to avoid mashing.
• You can substitute milk with buttermilk for a tangier cupcake flavor.
• Ensure cupcakes are completely cooled before frosting to prevent melting.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring cupcakes to room temperature before serving for best taste.

Keywords: raspberry lemon cupcakes, lemon cream frosting, fresh raspberry cupcakes, spring desserts, moist lemon cupcakes, homemade cupcakes