Description
Delight in these light, fluffy Raspberry Lemon Heaven Cupcakes! Bursting with the sweetness of fresh raspberries and the zesty tang of lemon, these cupcakes are topped with a creamy lemon frosting for a perfectly balanced treat. Simple to make and stunning to serve, they’re perfect for any occasion!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
For the Lemon Cream Frosting:
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Fresh raspberries and lemon zest for garnish
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Ingredients: Gradually mix in the dry ingredients, alternating with milk. Fold in fresh raspberries and lemon zest.
- Bake: Divide the batter evenly among the cupcake liners, filling each ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar, lemon juice, and zest, beating until fluffy.
- Decorate: Frost cooled cupcakes. Garnish with fresh raspberries and lemon zest.
Notes
- Frozen raspberries can be used—just thaw and drain them first.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: raspberry lemon cupcakes, lemon frosting, easy cupcake recipe