Description
These Raspberry Lemon Heaven Cupcakes are a delightful combination of tangy lemon and sweet fresh raspberries baked into moist, fluffy cupcakes. Topped with a luscious lemon-infused buttercream frosting, they offer a perfect balance of citrus brightness and berry sweetness, making them an ideal treat for any celebration or afternoon snack.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ¼ cup whole milk
- 1 tbsp lemon zest (from 1 lemon)
- 2 tbsp lemon juice, freshly squeezed
- 1 cup fresh raspberries
Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp lemon juice, freshly squeezed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt for balanced flavor.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until fluffy and light, which helps create a tender crumb. Add the eggs one at a time, mixing well after each addition to maintain emulsion. Stir in fresh lemon zest and lemon juice to infuse bright citrus flavor throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk to ensure smooth batter without overmixing. Gently fold in fresh raspberries to distribute them carefully without breaking them apart.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in preheated oven for 18-20 minutes or until the cupcakes are golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Frosting: While cupcakes cool, beat the softened butter with powdered sugar and fresh lemon juice until the frosting is light, fluffy, and smooth, capturing a tangy, sweet finish.
- Frost Cupcakes: Once cooled, frost the cupcakes generously with the lemon buttercream using a spatula or piping bag as desired.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Handle raspberries gently to avoid color bleeding and maintaining their shape.
- Do not overmix the batter once dry ingredients are added to keep cupcakes tender.
- The frosting can be adjusted for sweetness by adding more or less powdered sugar based on preference.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
