Description
These Raspberry Lemon Heaven Cupcakes are a delightful treat, combining the tartness of lemon with the sweetness of raspberries. The light, fluffy cupcake is topped with a creamy raspberry buttercream frosting, making them perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup lemon juice
Raspberry Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar
- 1/2 cup seedless raspberry jam
- 1–2 tablespoons milk (or heavy cream)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the milk and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until combined.
- Stir in the raspberry jam and milk (or cream) until the frosting reaches your desired consistency.
- Frost the cooled cupcakes. Garnish with fresh raspberries, if desired.
For the Raspberry Buttercream Frosting:
Notes
- For a more intense lemon flavor, add lemon zest to the cupcake batter and frosting.
- If you don’t have raspberry jam, you can use fresh raspberries (about 1 cup) pureed and strained to remove the seeds.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g