Description
Delight in these Raspberry Lemon Heaven Cupcakes, a perfect balance of tangy lemon zest and sweet fresh raspberries baked into moist cupcakes and topped with a creamy lemon frosting. Ideal for spring gatherings or any time you crave a refreshing, fruity treat.
Ingredients
Scale
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
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
Lemon Cream Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Garnish
- Fresh raspberries
- Lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This ensures a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract to infuse fragrance.
- Combine Ingredients: Gradually add the dry flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture. Gently fold in the fresh raspberries and lemon zest to evenly distribute the flavors without breaking the berries.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to beat until the frosting is smooth, light, and fluffy.
- Frost and Garnish: Once the cupcakes are fully cooled, frost them generously with the lemon cream frosting. Garnish each cupcake with fresh raspberries and a sprinkle of lemon zest for a beautiful and flavorful finish.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may release too much moisture.
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- For an extra lemony kick, add a teaspoon of lemon extract to the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
