Description

These Raspberry Lemon Heaven Cupcakes are a delightful fusion of sweet, juicy raspberries and tangy lemon zest, delivering a fresh, bright flavor perfect for any occasion. Moist and fluffy, they’re topped with a smooth, zesty lemon frosting, adding an extra layer of indulgence. Perfect for parties, family gatherings, or simply as a treat to brighten your day!

Ingredients

Scale

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

Lemon Cream Frosting:

1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Fresh raspberries for garnish
Lemon zest for garnish

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.
Bake: 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.
Prepare Frosting: For the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
Decorate: Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

Notes

For best results, use fresh raspberries and organic lemons to maximize flavor. Adjust sweetness to taste, and feel free to experiment with other fruits like blueberries or blackberries.