Description
Delight in these bright and tangy Lemon Raspberry Cupcakes, featuring moist, fluffy cake infused with fresh raspberries and zesty lemon, topped with a smooth lemon cream frosting and garnished with fresh raspberries and lemon zest. Perfect for spring gatherings or anytime you crave a fruity, citrusy treat.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
Lemon Cream Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
Garnish
- Fresh raspberries
- Lemon zest
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly then set aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color, which traps air for a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain smoothness. Then mix in the vanilla extract for flavor.
- Combine mixtures and add raspberries and zest: Gradually alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture to maintain batter consistency. Gently fold in the fresh raspberries and lemon zest carefully to avoid breaking up the berries.
- Fill cupcake liners and bake: Evenly divide the batter among the prepared cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare lemon cream frosting: Beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest, continuing to beat until the frosting is smooth, fluffy, and well combined.
- Frost and garnish: Once the cupcakes have completely cooled, frost them generously with the lemon cream frosting. Garnish each cupcake with fresh raspberries and additional lemon zest for a vibrant finishing touch.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Handle raspberries gently when folding into batter to avoid too much juice coloring the cupcake batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, substitute butter with vegan butter and milk with plant-based milk.
