Description
These Raspberry Lemon Heaven Cupcakes are like sunshine in every bite—fluffy, tender lemon-infused cupcakes studded with juicy raspberries, topped with a silky, tangy lemon cream frosting. It’s a heavenly balance of tart and sweet, creamy and light. The fresh raspberries melt into little jammy pockets in the cake, while the lemon zest brings bright citrus notes that pair beautifully with the creamy butter frosting.
Ingredients
???? For the Cupcakes
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup milk
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1 cup fresh raspberries
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Zest of 1 lemon
???? For the Lemon Cream Frosting
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½ cup unsalted butter, softened
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½ cup powdered sugar
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2 tbsp fresh lemon juice
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1 tsp lemon zest
???? For Garnish
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Fresh raspberries
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Lemon zest
Instructions
1️⃣ Preheat and Prep
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
Set aside.
3️⃣ Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each.
Mix in the vanilla extract.
4️⃣ Combine and Fold
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry.
Gently fold in the raspberries and lemon zest.
5️⃣ Bake
Spoon the batter evenly into cupcake liners, filling about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting.
6️⃣ Make the Frosting
In a bowl, beat the butter until smooth and creamy.
Gradually mix in powdered sugar, lemon juice, and lemon zest, beating until fluffy and light.
7️⃣ Decorate & Serve
Frost the cooled cupcakes with the lemon cream frosting.
Top with a fresh raspberry and a sprinkle of lemon zest.
Serve and watch them disappear!
Notes
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Use room temperature ingredients for the best texture.
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Fold in the raspberries gently to avoid breaking them—this helps keep the batter light and airy.
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If using frozen raspberries, toss them in a bit of flour before folding to prevent sinking.
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Want extra lemony flavor? Add a few drops of lemon extract to the batter or frosting.