Raspberry Lemon Heaven Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
- 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.
- 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.
- 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.
- 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
