Description
These Raspberry Lemon Heaven Cupcakes are a delightful blend of tart raspberries and zesty lemon flavor, baked into moist, tender cupcakes and topped with a creamy lemon-infused frosting. Perfect for spring and summer gatherings, this recipe yields a batch of sweet, tangy treats that balance fruity brightness with buttery richness.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberries, mashed
- Zest of 1 lemon
- 1 tablespoon lemon juice
Frosting
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons butter, softened
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure the cupcakes bake evenly and are easy to remove.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute all leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, beat the softened butter, egg, vanilla extract, buttermilk, mashed raspberries, lemon zest, and lemon juice until the mixture is smooth and creamy, blending the flavors beautifully.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing and ensure tender cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rise during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are cooked through.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely in the tin or on a wire rack before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat together the powdered sugar, lemon juice, and softened butter until the frosting is smooth, fluffy, and spreadable with a bright lemon flavor.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the lemon frosting and serve immediately or store for later enjoyment.
Notes
- Use fresh raspberries for the best flavor. Frozen raspberries can be used but thaw and drain excess liquid to avoid watery batter.
- If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes.
- Ensure cupcakes are fully cooled before frosting to prevent melting and sliding of frosting.
- For a more intense lemon flavor, add extra lemon zest to the batter or frosting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
