Description
These Raspberry Lemon Heaven Cupcakes are light, fluffy, and bursting with fresh lemon flavor and juicy raspberries. Perfect for spring gatherings, afternoon tea, or whenever you want a refreshing, fruity dessert.
Ingredients
Scale
- 1 ¼ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (or dairy-free alternative)
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup milk (dairy or plant-based)
- ½ cup fresh raspberries (or frozen, unthawed)
- For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream or milk
- Garnish: Fresh raspberries, extra lemon zest
Instructions
- Prep the Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy, 2–3 minutes.
- Add Eggs and Flavor: Beat in eggs one at a time. Stir in vanilla extract, lemon juice, and lemon zest.
- Combine Batter: Add dry ingredients in three parts, alternating with milk. Mix until just combined.
- Fold in Raspberries: Gently fold in raspberries to avoid overmixing.
- Bake: Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
- Make Frosting: Beat butter until creamy. Add powdered sugar, lemon juice, lemon zest, and cream or milk until fluffy.
- Frost and Garnish: Pipe or spread frosting onto cooled cupcakes. Top each with a fresh raspberry and sprinkle with lemon zest.
Notes
For extra flavor, fill cupcakes with lemon curd before frosting. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 22g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg