Raspberry Lemon Heaven Cupcakes
Delightful cupcakes that combine sweet raspberries and zesty lemon flavors, made for celebrations and cozy snacks alike.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 0.25 cups fresh lemon juice
- 0.5 teaspoon vanilla extract
- 0.5 cups whole milk
- 0.5 cups sour cream
- 1 cup fresh raspberries (gently tossed in 1 tsp flour) To prevent sinking
Frosting Ingredients
- 0.5 cups unsalted butter, softened
- 2.5 cups powdered sugar
- 3–4 tablespoons fresh raspberry puree (strained for seeds)
- 1 teaspoon lemon juice
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes). Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.
- Mix in the sour cream and milk. Gradually add the dry ingredients, mixing until just combined. Do not overmix. Gently fold in the floured raspberries.
- Spoon the batter into cupcake liners, filling each about ¾ full.
Baking
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Frosting
- Beat the butter until smooth. Gradually add powdered sugar and continue beating until light and fluffy.
- Add raspberry puree, lemon juice, and salt. Beat until creamy and vibrant pink.
- Pipe or spread frosting onto cooled cupcakes. Top with fresh raspberries and a sprinkle of lemon zest if desired.
Notes
Use fresh raspberries for the best flavor. Mix the batter gently to keep the cupcakes light and airy. If short on time, skip the frosting for a quick treat! Always check for doneness a few minutes before the suggested baking time. Tossing raspberries in flour helps to prevent them from sinking during baking.