These Raspberry Lemon Heaven Cupcakes are the perfect balance of sweet and tangy flavors. The soft, fluffy lemon-infused cake is paired with fresh raspberries, and topped with a creamy lemon raspberry frosting, making every bite feel like a little piece of heaven. These cupcakes are perfect for any occasion, from birthdays to a simple afternoon treat.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ¾ cup buttermilk (or whole milk)
- ½ cup fresh raspberries (diced or whole)
For the Lemon Raspberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- ½ cup fresh raspberries, pureed
- 1-2 tablespoons milk (to adjust consistency)
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Cupcake Tin:
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
2. Make the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries.
3. Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the lemon juice, lemon zest, and pureed raspberries. Beat until light and fluffy.
- If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
5. Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe the frosting onto each cupcake using a piping bag or spread it with a knife.
- Garnish with fresh raspberries and a sprinkle of lemon zest for an extra touch of flavor and color.
Pro Tips for the Best Cupcakes
- Use Fresh Raspberries: Fresh raspberries will give you the best flavor and texture. If using frozen raspberries, be sure to thaw and drain them well.
- Make It Lemon-Forward: For extra lemon flavor, add more lemon zest to the frosting or a few drops of lemon extract to the cupcake batter.
- Avoid Overmixing the Batter: Gently fold in the raspberries to prevent them from breaking down and turning the batter pink.
Health Benefits
- Antioxidant-Rich: Raspberries are full of antioxidants, helping to reduce inflammation and boost overall health.
- Vitamin-C Packed: Lemons provide a healthy dose of vitamin C, promoting immune health and giving these cupcakes a bright, tangy flavor.
- Balanced Treat: Though indulgent, these cupcakes offer a nice balance of sweetness and citrus, making them a lighter dessert option when you want something special.
Perfect for Any Occasion
Whether it’s a birthday, a summer gathering, or just because, these Raspberry Lemon Heaven Cupcakes are sure to impress. They’re light, flavorful, and sure to satisfy any sweet tooth!
Try this recipe today and enjoy a taste of heaven in every bite!
