We bring to you today these delightful raspberry lemon cupcakes which we keep in our recipe books as a must have treat for any occasion. The combination of tangy lemon and sweet raspberries creates a refreshing delicious flavor that is sure to please your taste buds.
Topped with creamy buttercream frosting and garnished with fresh raspberries and a dusting of icing sugar, these cupcakes are as beautiful as they are delicious and we are certain you would enjoy making them.
Easy and Best Raspberry Lemon Cupcake Recipe
These cupcakes feature a light and fluffy lemon-flavored cake studded with fresh raspberries. The recipe yields about 12 cupcakes and takes approximately 1 hour from start to finish, including baking and decorating.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish
- Icing sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Make the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice. Wash, dry and mash one of the cups of fresh raspberries and add to batter mixing gently.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined. Gently fold in the fresh raspberries.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth and fluffy. You can add food coloring to your liking to give it your special touch and look!
- Frost the Cupcakes: Once the cupcakes are cool, use a piping bag to frost each cupcake with the buttercream. Garnish with fresh raspberries and a light dusting of icing sugar.
- Serve: Enjoy the cupcakes immediately or store them in an airtight container for up to 3 days.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Servings: 12 cupcakes
- Calories: 250cal
- Fat: 12g
- Protein: 2g
- Carbohydrates: 35g
Take a bite, relax a bit and enjoy the joys of your creations!
Love from our kitchen: Lil Chef and Mom