Description
These Raspberry Lemon Heaven Cupcakes bring together the brightness of lemon and the juicy sweetness of raspberries in one delicious treat. Soft, light, and bursting with citrus flavor, the raspberry buttercream adds a luxurious, fruity finish.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
zest of 1 lemon
½ cup milk (whole or 2%)
juice of ½ lemon (about 2 tbsp)
½ cup fresh raspberries (plus extra for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each, then stir in the lemon zest.
- In a small bowl, whisk the milk with the lemon juice.
- Alternately add the flour mixture and the milk-lemon mixture to the butter mixture, starting and ending with flour, mixing until just combined.
- Gently fold in the raspberries, trying to keep some whole.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely.
- For the frosting, beat softened butter with powdered sugar until creamy. Puree the raspberries and strain out the seeds, then gradually beat the raspberry puree into the buttercream until smooth and fluffy.
- Frost the cooled cupcakes using a piping bag or spatula and garnish with a fresh raspberry and a twist of lemon zest.
Notes
These cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
For a fun twist, consider using lemon curd as a filling inside the cupcakes before frosting.
Frozen raspberries can be used, but fresh raspberries hold their shape better during baking.
If making the frosting in warm weather, refrigerate the buttercream before use and add a tablespoon of heavy cream or shortening for stability.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
