Description

These Heavenly Raspberry Lemon Cupcakes are light, fluffy, and bursting with bright citrus and sweet-tart raspberry flavor. Topped with a creamy lemon raspberry frosting, they make a refreshing and indulgent dessert for any occasion.

Ingredients

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 cup unsalted butter, softened (for cupcakes)

3/4 cup sugar

2 eggs

Zest of 1 lemon

2 tbsp lemon juice (for cupcakes)

1/2 cup buttermilk

1/2 cup fresh raspberries, lightly mashed

1/2 cup unsalted butter, softened (for frosting)

2 cups powdered sugar

1 tbsp lemon juice (for frosting)

1/4 cup raspberries, mashed (for frosting)

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and baking soda.
In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing just until combined.
Gently fold in the mashed raspberries without overmixing.
Fill each cupcake liner about 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar and mix well.
Blend in the lemon juice and mashed raspberries until the frosting is creamy and smooth.
Pipe or spread the frosting onto the cooled cupcakes and serve.

Notes

Add white chocolate chips to the batter for a sweeter variation.

For stronger lemon flavor, increase the lemon zest or add a small amount of lemon extract.

Strain mashed raspberries for a smoother, seed-free frosting.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Unfrosted cupcakes can be frozen for up to 2 months, then thawed and frosted before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 28 g
Sodium: 170 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 65 mg