Raspberry Lemon Heaven Cupcakes
Delightfully soft and moist cupcakes featuring a perfect blend of fresh raspberries and zesty lemon, topped with velvety raspberry frosting.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For the Raspberry Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 cup fresh raspberries (pureed)
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a large mixing bowl, sift together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy—usually about 3-4 minutes.
- Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then, stir in the milk, lemon zest, and vanilla extract.
- Gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix!
- Gently fold in the fresh raspberries, so they remain whole and juicy.
- Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- In a separate bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, followed by the pureed raspberries and lemon juice. Beat until smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously with the raspberry frosting.
- Optionally, top with additional fresh raspberries and a sprinkle of lemon zest for that extra punch!
Notes
To ensure the best texture, use room temperature eggs and butter, and allow cupcakes to cool completely before frosting. For a dairy-free version, substitute almond milk and coconut oil for the butter. Store in an airtight container at room temperature for up to three days, or refrigerate for a week. Cupcakes can also be frozen for up to three months.