Description
These Raspberry Lemon Heaven Cupcakes are a delightful springtime treat with a burst of fruity flavors. Moist lemon-infused cupcakes studded with fresh raspberries, topped with a creamy lemon cream cheese frosting, and finished with a fresh raspberry garnish.
Ingredients
Scale
Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup whole milk
- ¾ cup fresh raspberries (plus extra for garnish)
Frosting:
- ½ cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven and prepare tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Make cupcake batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla extract, lemon zest, and lemon juice. Alternate adding dry ingredients and milk. Gently fold in raspberries.
- Bake cupcakes: Divide batter into liners and bake for 18–20 minutes. Cool before frosting.
- Make frosting: Beat butter and cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla extract. Beat until fluffy.
- Frost cupcakes: Frost cooled cupcakes and garnish with raspberries.
Notes
- For a stronger raspberry flavor, swirl raspberry jam into the batter before baking.
- Cupcakes can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
