Print

Raspberry Lemon Heaven Cupcakes Recipe

Raspberry Lemon Heaven Cupcakes Recipe
Print Recipe

4.9 from 7 reviews

Indulge in the delightful combination of raspberry and lemon with these heavenly cupcakes. Moist and tender lemon-infused cupcakes are topped with a luscious lemon buttercream and adorned with fresh raspberries for a burst of fruity flavor in every bite.

Ingredients

Units Scale

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup whole milk
  • 1/2 cup fresh raspberries (lightly mashed)

For the frosting:

  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2–3 tablespoons heavy cream
  • fresh raspberries and lemon zest for garnish (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Prepare the batter: Whisk together flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, vanilla, lemon zest, and lemon juice. Alternate adding dry ingredients and milk, then fold in mashed raspberries.
  3. Bake: Divide batter among cupcake liners and bake for 18–20 minutes. Cool cupcakes before frosting.
  4. Make the frosting: Beat butter until smooth, gradually add powdered sugar, mix in lemon juice, zest, and cream until fluffy. Frost cooled cupcakes and garnish with raspberries and lemon zest.

Notes

  • For extra lemon flavor, brush cooled cupcakes with lemon syrup before frosting.
  • You can use freeze-dried raspberries crushed into powder to flavor or tint the frosting naturally.

Nutrition

Find it online: https://easy-tapas-recipes.com/raspberry-lemon-heaven-cupcakes-recipe/