Raspberry Lemon Heaven Cupcakes are a delightful combination of sweet, tangy, and refreshing flavors wrapped in a moist cupcake.
These treats feature a fluffy lemon cupcake base, a luscious raspberry filling, and a swirl of velvety lemon cream cheese frosting. Whether you’re celebrating a special occasion or simply craving a zesty dessert, these cupcakes are sure to brighten your day!
Kitchen Equipment Needed
- Cupcake tin and liners
- Mixing bowls (large and medium)
- Hand or stand mixer
- Spatula
- Piping bag with tip (optional for frosting)
- Cooling rack
- Small spoon or piping tool for filling
Ingredients Overview
For the Cupcakes
- Flour: Provides structure for light and tender cupcakes.
- Sugar: Adds sweetness and moisture.
- Butter: Makes the cupcakes rich and flavorful.
- Lemon Zest and Juice: Adds a bright and tangy flavor.
- Eggs: Bind the ingredients and add richness.
For the Raspberry Filling
- Fresh Raspberries: Offer a natural, fruity flavor.
- Sugar: Enhances the sweetness of the raspberries.
- Cornstarch: Thickens the filling to perfection.
For the Frosting
- Cream Cheese: Creates a creamy, tangy base.
- Powdered Sugar: Sweetens the frosting without adding graininess.
- Lemon Zest: Enhances the citrusy flavor in the frosting.
Ingredients
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
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup milk
For the Raspberry Filling
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Step-by-Step Instructions
1. Make the Cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
2. Prepare the Raspberry Filling
- In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the raspberries break down, stirring occasionally.
- Stir in the cornstarch mixture and continue to cook until the filling thickens. Remove from heat and let it cool completely.
3. Make the Frosting
- Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition.
- Stir in the lemon zest and lemon juice until fully incorporated.
4. Assemble the Cupcakes
- Use a small spoon or a piping tool to hollow out the center of each cupcake. Fill the center with the cooled raspberry filling.
- Pipe or spread the lemon cream cheese frosting on top of the cupcakes, covering the filling.
5. Garnish and Serve
- Garnish with fresh raspberries or a sprinkle of lemon zest for a stunning finish. Serve and enjoy!
Recipe Tips
- Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Stir just until combined.
- Cool Completely Before Filling: Ensure the cupcakes and filling are completely cool before assembling to prevent the frosting from melting.
- Adjust Sweetness: If you prefer a sweeter frosting, add an extra 1/4 cup of powdered sugar.
What to Serve With This Recipe
Pair these cupcakes with a refreshing glass of iced tea, lemonade, or a light dessert wine for a perfectly balanced treat.
Frequently Asked Questions
Can I use store-bought raspberry jam instead of making the filling?
Yes, store-bought raspberry jam works as a quick and easy alternative.
Can these cupcakes be made ahead of time?
Absolutely! Bake the cupcakes and prepare the filling a day in advance. Assemble and frost them on the day of serving.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Serving Suggestions
Serve these cupcakes as a dessert for brunch, tea parties, or summer celebrations. They also make an excellent addition to any special occasion, like baby showers .
Raspberry Lemon Heaven Cupcakes
Ingredients
- 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
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- For the Raspberry Filling
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- For the Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
- Prepare the Raspberry Filling
- In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the raspberries break down, stirring occasionally.
- Stir in the cornstarch mixture and continue to cook until the filling thickens. Remove from heat and let it cool completely.
- Make the Frosting
- Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition.
- Stir in the lemon zest and lemon juice until fully incorporated.
- Assemble the Cupcakes
- Use a small spoon or a piping tool to hollow out the center of each cupcake. Fill the center with the cooled raspberry filling.
- Pipe or spread the lemon cream cheese frosting on top of the cupcakes, covering the filling.
- Garnish and Serve
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