Description
These Raspberry Lemon Heaven Cupcakes are light, fluffy, and bursting with zesty lemon and juicy raspberries, topped with a luscious lemon cream frosting. Perfect for spring and summer treats.
Ingredients
Scale
- 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
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest (for frosting)
- Fresh raspberries for garnish
- Lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in raspberries and lemon zest.
- Divide the batter evenly into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
- For the frosting: beat butter until creamy. Add powdered sugar, lemon juice, and lemon zest gradually, beating until fluffy and smooth.
- Frost cooled cupcakes and garnish with fresh raspberries and lemon zest.
Notes
- Make sure butter and eggs are at room temperature for better mixing and texture.
- Do not overmix the batter to keep cupcakes light and airy.
- You can substitute frozen raspberries, but thaw and drain them first.
- Store cupcakes in an airtight container for up to 3 days.
- Frosting can be made ahead and stored in the fridge, then whipped before use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
