Name: Lemon Raspberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour.; 1 1/2 tsp baking powder.; 1/4 tsp salt.; 1/2 cup unsalted butter (softened).; 1 cup granulated sugar.; 2 large eggs.; 1 tsp vanilla extract.; 1/2 cup milk.; 1 cup fresh raspberries.; Zest of 1 lemon.; 1/2 cup unsalted butter (softened, for frosting).; 1/2 cup powdered sugar (for frosting).; 2 tbsp lemon juice (for frosting).; 1 tsp lemon zest (for frosting).; Fresh raspberries and lemon zest for garnish.

Raspberry Lemon Heaven Cupcakes are a delightful treat that brings together the zesty brightness of lemon with the sweet, juicy flavor of fresh raspberries. These cupcakes feature a light and fluffy lemon-infused cake base, dotted with fresh raspberries for a burst of fruitiness in every bite. Topped with a smooth and creamy lemon frosting, these cupcakes are perfect for any celebration or a sweet afternoon treat. The recipe is simple to follow, and the results are sure to impress. Garnish with additional fresh raspberries and a sprinkle of lemon zest for an extra touch of elegance.

Raspberry Lemon Heaven Cupcakes are a perfect blend of zesty lemon and sweet raspberries, making them a delightful treat for any occasion. These light and fluffy cupcakes are infused with fresh lemon zest and studded with juicy raspberries, creating a burst of flavor in every bite. The creamy lemon frosting adds a tangy sweetness that perfectly complements the cupcakes, making them irresistible.

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
Unsalted butter: 1/2 cup, softened (for frosting)
Powdered sugar: 1/2 cup (for frosting)
Lemon juice: 2 tbsp (for frosting)
Lemon zest: 1 tsp (for frosting)
Fresh raspberries: for garnish
Lemon zest: for garnish

INSTRUCTIONS

Step 1:: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2:: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3:: In a separate bowl, cream butter and sugar until fluffy. Add eggs one by one, mixing well after each addition. Stir in vanilla extract.
Step 4:: Gradually add the flour mixture and milk, alternating between the two. Fold in fresh raspberries and lemon zest.
Step 5:: Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 6:: Allow the cupcakes to cool completely before frosting.
Step 7:: To make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, followed by lemon juice and zest, beating until smooth.
Step 8:: Frost the cooled cupcakes and garnish with fresh raspberries and a sprinkle of lemon zest.

Serving and Storage Tips

Serve these cupcakes at your next celebration or as a sweet treat for afternoon tea.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Helpful Notes

For an extra burst of lemon flavor, add more lemon zest to the batter and frosting.
Fresh raspberries work best in this recipe, but frozen raspberries can be used in a pinch. Just make sure to thaw and drain them before adding to the batter.

Tips from Well-Known Chefs

Chef Ina Garten recommends adding a touch of lemon extract to the frosting for an even more intense lemon flavor.

Lemon Raspberry Cupcakes

Raspberry Lemon Heaven Cupcakes are a zesty and sweet treat, featuring lemon-infused cupcakes with fresh raspberries, topped with a creamy lemon frosting.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 Cupcakes)

Ingredients

01 1 1/2 cups all-purpose flour.

02 1 1/2 tsp baking powder.

03 1/4 tsp salt.

04 1/2 cup unsalted butter (softened).

05 1 cup granulated sugar.

06 2 large eggs.

07 1 tsp vanilla extract.

08 1/2 cup milk.

09 1 cup fresh raspberries.

10 Zest of 1 lemon.

11 1/2 cup unsalted butter (softened, for frosting).

12 1/2 cup powdered sugar (for frosting).

13 2 tbsp lemon juice (for frosting).

14 1 tsp lemon zest (for frosting).

15 Fresh raspberries and lemon zest for garnish.

Instructions

Step 01

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 02

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Step 03

In a separate bowl, cream butter and sugar until fluffy. Add eggs one by one, mixing well after each addition. Stir in vanilla extract.

Step 04

Gradually add the flour mixture and milk, alternating between the two. Fold in fresh raspberries and lemon zest.

Step 05

Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 06

Allow the cupcakes to cool completely before frosting.

Step 07

To make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, followed by lemon juice and zest, beating until smooth.

Step 08

Frost the cooled cupcakes and garnish with fresh raspberries and a sprinkle of lemon zest.

Notes

These Raspberry Lemon Heaven Cupcakes are the perfect blend of zesty lemon and sweet raspberries, ideal for any occasion.

Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.

For a more intense lemon flavor, add extra lemon zest to the batter.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.