These Raspberry Lemon Heaven Cupcakes are a delightful blend of tangy lemon and sweet raspberry flavors, perfect for any occasion. The moist, lemon-zested cupcakes are filled with juicy raspberries and topped with a light lemon cream frosting that enhances the citrusy goodness. Garnished with fresh raspberries and lemon zest, these cupcakes are as beautiful as they are delicious—a little bite of sunshine in every bite!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
For the Lemon Cream Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Fresh raspberries, for garnish
- Extra lemon zest, for garnish
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, combine the flour, baking powder, and salt, and whisk them together until well blended. Set aside.
- Make the Batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Incorporate the eggs individually, ensuring thorough mixing after each addition. Blend in the vanilla extract and lemon zest. Gradually introduce the dry ingredients into the wet mixture, alternating with the milk, starting and finishing with the dry ingredients. Mix until just combined. Carefully fold in the fresh raspberries, taking care not to overmix.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack to cool completely.
- Make the Lemon Cream Frosting: In a medium bowl, whip the softened butter until it reaches a creamy consistency. Gradually incorporate the powdered sugar, mixing until the frosting is smooth and fluffy. Add the lemon juice and zest, mixing until fully incorporated and the frosting is light and creamy.
- Frost and Garnish the Cupcakes: Once the cupcakes are completely cool, pipe or spread the lemon cream frosting on top of each cupcake. Garnish each cupcake with a fresh raspberry and a sprinkle of lemon zest for an extra pop of color and flavor.
- Serve and Enjoy: These Raspberry Lemon Heaven Cupcakes are best enjoyed fresh. Serve them as a sweet ending to a meal or as a delightful treat for any gathering.
Conclusion
These Raspberry Lemon Heaven Cupcakes are a refreshing and light dessert that’s perfect for spring or summer gatherings. The combination of tart lemon and sweet raspberries makes each bite bright and delicious, while the lemon cream frosting adds a silky, citrusy finish. Garnished with fresh fruit and zest, these cupcakes are as pleasing to the eye as they are to the palate.