Raspberry Lemon Heaven Cupcakes Recipe

Introduction

Raspberry Lemon Heaven Cupcakes combine bright citrus flavors with sweet, tangy raspberries for a delightful treat. These moist cupcakes topped with creamy lemon cream cheese frosting are perfect for any occasion or a simple indulgence at home.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• ½ cup sour cream or Greek yogurt (room temperature)
• 1 cup frozen raspberries (or fresh)
• ½ cup unsalted butter (room temperature, for frosting)
• 8 oz cream cheese (room temperature)
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 1 tbsp fresh lemon juice (for frosting)
• Zest of 1 lemon (optional, for garnish)

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
3. Step 3: In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in vanilla extract, lemon zest, and lemon juice.
5. Step 5: Add the dry ingredients in two batches, alternating with sour cream, mixing gently until just combined.
6. Step 6: Carefully fold in raspberries using a spatula to avoid breaking them up too much.
7. Step 7: Divide the batter evenly among the cupcake liners.
8. Step 8: Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
9. Step 9: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the frosting, beat butter and cream cheese together until smooth. Add powdered sugar, lemon juice, and vanilla extract, then beat until fluffy.
11. Step 11: Frost the cooled cupcakes and garnish with lemon zest or fresh raspberries if desired.

Tips & Variations

• Use fresh raspberries if possible for a brighter flavor, but frozen work well too—just don’t thaw them before folding in to avoid bleeding color.
• For a dairy-free version, substitute sour cream and cream cheese with plant-based alternatives.
• Adding a teaspoon of almond extract to the batter can enhance the raspberry flavor.
• To make mini cupcakes, reduce baking time to 10–12 minutes and adjust the amount of batter accordingly.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemons instead of bottled lemon juice?

Yes, fresh lemon juice is preferred for the best flavor and brightness in the cupcakes and frosting.

Can I make these cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day in advance and store them airtight. Frost them the day you plan to serve for the freshest taste and texture.

Raspberry Lemon Heaven Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

These Raspberry Lemon Heaven Cupcakes are light, moist, and bursting with tangy lemon and sweet raspberry flavors. Perfectly topped with a creamy lemon cream cheese frosting, these cupcakes are an ideal treat for spring and summer gatherings or any time you crave a refreshing, fruity dessert.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• ½ cup sour cream or Greek yogurt (room temperature)
• 1 cup frozen raspberries (or fresh)

Frosting

• ½ cup unsalted butter (room temperature)
• 8 oz cream cheese (room temperature)
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• Zest of 1 lemon (optional, for garnish)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
4. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to maintain a consistent texture. Then add the vanilla extract, lemon zest, and fresh lemon juice for fragrant lemon flavor.
5. Combine Dry Ingredients and Sour Cream: Alternately add the dry mixture and sour cream to the wet ingredients in two batches, mixing gently after each addition just until combined to keep the batter tender.
6. Fold in Raspberries: Carefully fold in the raspberries with a spatula to distribute the fruit without crushing them, ensuring bursts of raspberry in every bite.
7. Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
8. Bake: Bake the cupcakes in the preheated oven for 16 to 18 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
9. Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to prevent frosting melting.
10. Prepare Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, fresh lemon juice, and vanilla extract, then beat until the frosting is light and fluffy.
11. Frost and Garnish: Once cupcakes have cooled completely, frost them generously with the lemon cream cheese frosting. Garnish with lemon zest or fresh raspberries if desired for an extra touch of elegance.

Notes

• For best results, use room temperature ingredients to ensure a smooth batter and frosting.
• If using frozen raspberries, do not thaw before folding into the batter to avoid color bleeding and sogginess.
• These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container.
• Allow refrigerated cupcakes to come to room temperature before serving for optimal flavor and texture.
• Optional garnish of lemon zest adds a pop of color and enhances the lemon flavor.

Keywords: raspberry lemon cupcakes, lemon cupcakes, cream cheese frosting, spring desserts, fruity cupcakes, homemade cupcakes