Refreshing lemon and sweet raspberries combine in these Raspberry Lemon Heaven Cupcakes for a perfect summer treat. Topped with light and tangy lemon cream frosting, they’re airy, flavorful, and visually delightful.
Ingredients
Cupcakes:
- 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, room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
Lemon Cream Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Garnish:
- Fresh raspberries
- Lemon zest
Instructions of Raspberry Lemon Heaven Cupcakes
Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl using a stand mixer or hand mixer, cream the butter and sugar on medium-high speed until light, pale, and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- With mixer on low speed, add the flour mixture in three parts, alternating with milk in two parts, beginning and ending with flour. Mix only until just combined.
- Gently fold in fresh raspberries and lemon zest using a spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Lemon Cream Frosting
- In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium speed until smooth and creamy.
- Gradually add sifted powdered sugar, lemon juice, and lemon zest, starting on low speed until incorporated, then increase to medium-high.
- Beat for 3–5 minutes until frosting is light, airy, and smooth. Adjust consistency with additional lemon juice or powdered sugar if needed.
- Frost cooled cupcakes and garnish each with a fresh raspberry and a sprinkle of lemon zest.
How to Serve
- Serve at room temperature for best flavor and texture. Perfect for summer parties, afternoon tea, or as a bright dessert after dinner.
How to Store
- Store cupcakes covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Tips for Best Results
- Do not overmix the batter to keep cupcakes light and fluffy.
- Fold raspberries gently to avoid crushing.
- Use softened butter for smooth frosting.
- Cool cupcakes completely before frosting to prevent melting.
Recipe Variations
- Add a teaspoon of poppy seeds to the batter for extra texture.
- Substitute blackberries or blueberries for raspberries.
- Use lemon-flavored buttercream instead of cream frosting for a different twist.
Frequently Asked Questions
- Can I use frozen raspberries?
Yes, but do not thaw them. Toss in a little flour before adding to the batter to prevent sinking. - Can these cupcakes be made ahead?
Yes, bake a day in advance and store covered in the refrigerator. Frost before serving. - Can I make them gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
