Raspberry Lemon Heaven Cupcakes are a bright, zesty celebration of summer in every bite. These cupcakes combine the tart freshness of lemon with the sweet, juicy burst of raspberries, all nestled in a soft, buttery crumb. Topped with a luscious lemon cream cheese frosting and a swirl of raspberry drizzle, they’re as beautiful as they are delicious. Whether you’re baking for a party, a picnic, or just to treat yourself, these cupcakes are guaranteed to impress with their vibrant flavor and bakery-style presentation. The balance of citrus and berry makes them light yet indulgent, and the texture is perfectly moist thanks to sour cream and fresh fruit.
Ingredients (Makes 12 cupcakes):
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Lemon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Optional Raspberry Drizzle:
- ½ cup fresh raspberries
- 1 tablespoon sugar
- 1 tablespoon water
Instructions:
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Lightly spray the liners with nonstick spray for easy release. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes. This step is key to creating a tender crumb. - Add Eggs and Flavorings:
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, lemon juice, and lemon zest. The mixture may look slightly curdled—don’t worry, it’ll smooth out once the dry ingredients are added. - Incorporate Sour Cream and Dry Mix:
Mix in the sour cream until just combined. Gradually add the dry ingredients, mixing on low speed until the batter is smooth and thick. - Fold in Raspberries:
Gently fold in the raspberries with a spatula, being careful not to crush them too much. This keeps the batter light and prevents streaking. - Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. - Make the Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the lemon juice, zest, and vanilla extract. Beat until fluffy and spreadable. - Optional Raspberry Drizzle:
In a small saucepan, combine raspberries, sugar, and water. Simmer over medium heat for 5–7 minutes until thickened. Strain through a fine mesh sieve to remove seeds and let cool. - Frost and Decorate:
Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting. Drizzle with raspberry sauce and garnish with fresh raspberries or a sprinkle of lemon zest for a stunning finish.
Serving Tips:
These cupcakes are best served slightly chilled or at room temperature. They pair beautifully with iced tea, lemonade, or a glass of sparkling wine. Store leftovers in an airtight container in the fridge for up to 3 days.
Would you like a dairy-free version or a layered cake adaptation of this recipe? I’d love to help you remix it!