Raspberry Lemon Heaven Cupcakes are the perfect blend of light, airy cake and zesty lemon cream frosting. These cupcakes are filled with fresh raspberries, adding a burst of sweetness that complements the tartness of the lemon zest. The cupcakes are easy to make, taking just 20 minutes to prepare, and are ideal for any occasion—from afternoon tea to birthday celebrations. The lemon cream frosting is the perfect finishing touch, bringing a smooth, tangy flavor that balances the sweetness of the cake. Garnished with fresh raspberries and a sprinkle of lemon zest, these cupcakes are as beautiful as they are delicious.
Raspberry Lemon Heaven Cupcakes are a delicious, light, and fluffy dessert that combines the tartness of fresh raspberries with the bright, zesty flavor of lemon. These cupcakes are made with a soft vanilla batter that's infused with lemon zest and dotted with sweet raspberries. Once baked to golden perfection, they are topped with a creamy, tangy lemon frosting, which adds a delightful layer of flavor to the already delicious cupcakes. Garnished with fresh raspberries and more lemon zest, these cupcakes are the perfect sweet treat for any occasion, whether you're hosting a party or simply treating yourself.
INGREDIENTS
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter: 1/2 cup, softened
- Granulated sugar: 1 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Milk: 1/2 cup
- Fresh raspberries: 1 cup
- Lemon zest: Zest of 1 lemon
- Powdered sugar: 1/2 cup (for lemon cream frosting)
- Lemon juice: 2 tbsp (for lemon cream frosting)
- Fresh raspberries: For garnish
- Lemon zest: For garnish
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 4:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Step 5:
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.
- Step 6:
- Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Step 7:
- To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
- Step 8:
- Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
Serving and Storage Tips
- Let the cupcakes cool completely before applying the frosting to prevent it from melting.
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- These cupcakes are perfect for parties, afternoon tea, or as a delightful treat for yourself or loved ones.
Helpful Notes
- If you prefer a more intense lemon flavor, add a bit more lemon zest to both the batter and the frosting.
- To prevent the raspberries from sinking to the bottom of the cupcakes, lightly toss them in a bit of flour before folding them into the batter.
Tips from Well-Known Chefs
- Chef Mia suggests using fresh raspberries for the best flavor and texture, but frozen raspberries can also work in a pinch.
- Chef Alex recommends serving these cupcakes slightly chilled for a refreshing summer dessert.