Raspberry Lemon Heaven Cupcakes Recipe

Introduction

Raspberry Lemon Heaven Cupcakes are a bright and delightful treat perfect for any occasion. These moist cupcakes combine fresh raspberries and zesty lemon, topped with a creamy lemon-cream cheese frosting for a refreshing burst of flavor.

Ingredients

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup fresh raspberries
• Zest of 2 lemons
• ½ cup unsalted butter, softened (for frosting)
• 8 oz cream cheese, softened
• 3 cups powdered sugar, sifted
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest (for frosting)
• Fresh raspberries for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, cream the ½ cup butter and granulated sugar together for 2–3 minutes until light and fluffy.
3. Step 3: Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the vanilla extract, lemon zest, and milk until the batter is well combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Step 6: Gradually fold the dry ingredients into the wet mixture in two additions, mixing gently.
7. Step 7: Toss the fresh raspberries with 1 tablespoon of flour to prevent sinking, then fold them gently into the batter.
8. Step 8: Divide the batter evenly among the lined muffin cups, filling each about ¾ full.
9. Step 9: Bake for 18–22 minutes, or until the tops spring back when pressed lightly.
10. Step 10: Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
11. Step 11: For the frosting, beat the softened butter and cream cheese together until smooth and creamy.
12. Step 12: Add powdered sugar, lemon juice, and lemon zest to the mixture and beat until fluffy.
13. Step 13: Frost the cooled cupcakes generously and garnish each with fresh raspberries and a sprinkle of lemon zest.

Tips & Variations

• To keep raspberries from sinking, tossing them in flour before folding into the batter is key.
• Use fresh lemon juice for the frosting to get a bright, natural lemon flavor.
• For a dairy-free option, substitute butter and cream cheese with vegan alternatives.
• Add a touch of almond extract for a unique twist in the batter.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving or warm gently in the microwave for 10–15 seconds. For longer storage, freeze unfrosted cupcakes wrapped tightly for up to 2 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture. Toss them in flour before folding into the batter to minimize sinking.

How do I prevent the frosting from becoming too runny?

Make sure the cream cheese and butter are softened but not melted. If the frosting gets too soft, chill it briefly before frosting the cupcakes.

Raspberry Lemon Heaven Cupcakes Recipe

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4.7 from 99 reviews

These Raspberry Lemon Heaven Cupcakes are a delightful treat combining the tangy brightness of fresh raspberries and lemon zest with a creamy lemon-infused frosting. Perfectly moist and fluffy, these cupcakes are topped with a smooth cream cheese frosting and fresh raspberry garnish, making them an ideal choice for any occasion that calls for a fresh and flavorful dessert.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup fresh raspberries
• Zest of 2 lemons

Frosting

• ½ cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups powdered sugar, sifted
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• Fresh raspberries for garnish

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
2. Cream Butter and Sugar: In a large mixing bowl, beat ½ cup of room temperature unsalted butter with 1 cup granulated sugar for 2 to 3 minutes until the mixture becomes light and fluffy, which helps create a tender cupcake texture.
3. Add Eggs and Flavorings: Add 2 large eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in 1 teaspoon of vanilla extract, zest of 2 lemons, and ½ cup whole milk until just combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt to evenly distribute the leavening agents and salt.
5. Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients in two additions, mixing gently to avoid overworking the batter and maintaining its lightness.
6. Fold in Raspberries: Toss 1 cup fresh raspberries gently in 1 tablespoon of flour to prevent sinking, then carefully fold them into the batter to evenly distribute without breaking the berries.
7. Fill Muffin Tin: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full to allow room for rising during baking.
8. Bake: Bake in the preheated oven for 18 to 22 minutes or until the cupcake tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
9. Cool: Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, which prevents the frosting from melting.
10. Prepare Frosting: Beat ½ cup softened unsalted butter and 8 ounces softened cream cheese together until smooth and creamy.
11. Add Frosting Ingredients: Gradually add 3 cups sifted powdered sugar, 3 tablespoons fresh lemon juice, and 2 teaspoons lemon zest, beating until light and fluffy for a smooth, tangy frosting.
12. Frost and Garnish: Once cupcakes are fully cooled, frost them generously with the lemon cream cheese frosting and garnish each with fresh raspberries and a sprinkle of lemon zest for a beautiful presentation and added flavor.

Notes

• Ensure all dairy ingredients are at room temperature for a smoother batter and frosting.
• Tossing raspberries in flour helps prevent them from sinking to the bottom of the cupcakes.
• If fresh raspberries are not available, frozen can be used but do not thaw before folding into the batter to avoid color bleeding.
• Cupcakes should be completely cooled before frosting to prevent melting.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring to room temperature before serving for optimal flavor and texture.

Keywords: raspberry lemon cupcakes, lemon cream cheese frosting, fresh raspberry cupcakes, tangy lemon dessert, baked cupcakes, homemade cupcakes