Description
These Raspberry Lemon Heaven Cupcakes are soft, moist, and bursting with fresh lemon zest and juicy raspberries. Topped with a creamy lemon frosting, they’re a light and refreshing dessert perfect for spring, brunches, baby showers, or any time you want a fruity treat that impresses.
Ingredients
- For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 1 lemon
- 1 cup fresh raspberries
- For the lemon cream frosting:
- ½ cup unsalted butter, softened
- 2–2½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of ½ lemon
- Optional: extra raspberries and lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla and lemon zest.
- Add dry ingredients alternately with milk, mixing just until combined.
- Gently fold in raspberries (coat with a little flour first to prevent sinking).
- Divide batter evenly into cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- For the frosting, beat butter until creamy, then slowly mix in powdered sugar, lemon juice, and zest until smooth and spreadable.
- Frost cooled cupcakes and garnish as desired.
Notes
- Swap raspberries for blueberries or blackberries for a twist.
- Fill cupcakes with raspberry jam for an extra burst of flavor.
- Add almond extract for a subtle nutty depth.
- Use whipped cream frosting for a lighter, less sweet option.
- Store frosted cupcakes in the fridge and bring to room temp before serving.
