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Raspberry Lemon Heaven Cupcakes Recipe

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5 from 106 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/raspberry-lemon-heaven-cupcakes-recipe/