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Raspberry Lemon Heaven Cupcakes

Deliciously fluffy cupcakes combining tangy lemon and sweet fresh raspberries, topped with creamy lemon frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour This will provide the fluffy base that holds the cupcakes together.
  • 1.5 tsp baking powder To ensure that the cupcakes rise beautifully.
  • 0.25 tsp salt A pinch to enhance all the flavors.
  • 0.5 cups unsalted butter, softened For that rich and creamy frosting and cupcake body.
  • 1 cup granulated sugar Adding just the right amount of sweetness.
  • 2 large eggs These will add moisture and richness to the batter.
  • 1 tsp vanilla extract A warm, aromatic note that complements the other flavors.
  • 0.5 cups milk For achieving the perfect cupcake batter consistency.
  • 1 cup fresh raspberries Juicy and vibrant, these berries are the stars of the show.
  • Zest of 1 lemon For that zesty aroma and flavor kick.
Frosting Ingredients
  • 0.5 cups unsalted butter, softened For a creamy finish.
  • 0.5 cups powdered sugar To sweeten the frosting to perfection.
  • 2 tbsp lemon juice Adding a tangy flavor that melds beautifully with the butter.
  • 1 tsp lemon zest Enhances the bright flavor.
  • Fresh raspberries and lemon zest for garnish To elevate the look and appeal of your cupcakes.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, and mix until just combined.
  6. Fold in the fresh raspberries.
  7. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling on a wire rack.
Make the Lemon Cream Frosting
  1. In a medium bowl, beat together the softened butter and powdered sugar until smooth and fluffy.
  2. Incorporate the lemon juice and lemon zest, and continue beating until fully combined.
  3. Once the cupcakes have cooled, frost each cupcake generously with the lemon cream frosting.
  4. Garnish with fresh raspberries and lemon zest.

Notes

Use room temperature ingredients for a smoother batter. Don’t skip the lemon zest for vibrant flavor. Fresh raspberries are key for best taste.