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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/raspberry-lemon-heaven-cupcakes-recipe/