These Raspberry Lemon Heaven Cupcakes are a delightful fusion of tart raspberries and bright lemon zest, creating a heavenly balance of flavors. The cupcakes are light, fluffy, and infused with citrusy goodness, while the fresh raspberries add bursts of sweetness. Topped with a creamy lemon frosting and garnished with more raspberries and zest, these cupcakes are perfect for any occasion—whether it’s a summer gathering, afternoon tea, or simply a treat to brighten your day.
Ingredients:
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
Lemon Cream Frosting:
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Fresh raspberries, for garnish
- Lemon zest, for garnish
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Combine ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture to ensure a smooth batter.
- Fold in raspberries and lemon zest: Gently mix in the fresh raspberries and lemon zest, being careful not to overmix.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Prepare the frosting: Beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
- Decorate: Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and a sprinkle of lemon zest.
Serving & Storage Tips:
- Let the cupcakes cool completely before frosting to prevent melting.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- For an extra burst of flavor, add a few drops of lemon extract to the batter.
These Raspberry Lemon Heaven Cupcakes are a perfect combination of sweet and tangy, making them an irresistible treat. Would you like some variations or additional serving ideas?