Raspberry Lemon Heaven Cupcakes are the perfect treat for any occasion! They are moist, fluffy, and packed with tangy raspberry and lemon flavors. Whether you’re hosting a party, celebrating a special day, or just treating yourself, these cupcakes are a delightful choice. Plus, they’re easy to make, and your family will love them!
how to make Raspberry Lemon Heaven Cupcakes
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
- 1/2 cup unsalted butter (for frosting, softened)
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest (for frosting)
- Fresh raspberries for garnish
- Lemon zest for garnish
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each one. Mix in the vanilla extract for added flavor.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour.
- Gently fold in the fresh raspberries and lemon zest for a burst of flavor.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
- Once cooled, frost the cupcakes and top with fresh raspberries and lemon zest for a colorful finish.
how to serve Raspberry Lemon Heaven Cupcakes
Serve these delicious cupcakes at room temperature. They are perfect for birthdays, picnics, or just a sweet treat at home. Add a scoop of ice cream on the side for an extra special dessert!
how to store Raspberry Lemon Heaven Cupcakes
Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week. Just make sure to bring them back to room temperature before serving!
tips to make Raspberry Lemon Heaven Cupcakes
- Make sure your butter is softened before you start. It helps create a light and fluffy batter.
- Use fresh raspberries for the best flavor, but you can also use frozen ones if fresh is not available.
- Don’t overmix the batter after adding the flour; this keeps the cupcakes soft and airy.
variation
You can change it up by adding a different fruit, like blueberries or strawberries, instead of raspberries. You can also add some poppy seeds for a nice crunch!
FAQs
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day ahead and frost them when you’re ready to serve.
Q: Can I freeze Raspberry Lemon Heaven Cupcakes?
A: Absolutely! Just freeze them without frosting in an airtight container. Thaw them before frosting and serving.
Q: What can I use instead of fresh lemon zest?
A: If you don’t have fresh lemon zest, you can use lemon extract for flavor, but fresh zest is always best for brightness!
Raspberry Lemon Heaven Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
- 1/2 cup unsalted butter for frosting, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest for frosting
- Fresh raspberries for garnish
- Lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each one. Mix in the vanilla extract for added flavor.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour.
- Gently fold in the fresh raspberries and lemon zest for a burst of flavor.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
- Once cooled, frost the cupcakes and top with fresh raspberries and lemon zest for a colorful finish.
- how to serve Raspberry Lemon Heaven Cupcakes
- Serve these delicious cupcakes at room temperature. They are perfect for birthdays, picnics, or just a sweet treat at home. Add a scoop of ice cream on the side for an extra special dessert!
- how to store Raspberry Lemon Heaven Cupcakes
- Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week. Just make sure to bring them back to room temperature before serving!
- tips to make Raspberry Lemon Heaven Cupcakes
- Make sure your butter is softened before you start. It helps create a light and fluffy batter.
- Use fresh raspberries for the best flavor, but you can also use frozen ones if fresh is not available.
- Don’t overmix the batter after adding the flour; this keeps the cupcakes soft and airy.
- variation
- You can change it up by adding a different fruit, like blueberries or strawberries, instead of raspberries. You can also add some poppy seeds for a nice crunch!
- FAQs
- Q: Can I make these cupcakes ahead of time?
- A: Yes, you can bake the cupcakes a day ahead and frost them when you're ready to serve.
- Q: Can I freeze Raspberry Lemon Heaven Cupcakes?
- A: Absolutely! Just freeze them without frosting in an airtight container. Thaw them before frosting and serving.
- Q: What can I use instead of fresh lemon zest?
- A: If you don’t have fresh lemon zest, you can use lemon extract for flavor, but fresh zest is always best for brightness!
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