Description
Delight your taste buds with these Raspberry Lemon Heaven Cupcakes. A perfect balance of tart lemon and sweet raspberry flavors in every bite!
Ingredients
For the 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, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, ½ cup milk, ¾ cup fresh raspberries (halved or chopped)
For the frosting:
1 cup unsalted butter (softened), 3 cups powdered sugar, 2 tablespoons fresh lemon juice, 1–2 tablespoons heavy cream or milk, pinch of salt, ¼ cup raspberry jam or purée (seedless), pink or yellow gel food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Add the flour mixture in three additions, alternating with the milk, beginning and ending with flour. Gently fold in the raspberries. Divide batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, lemon juice, raspberry purée or jam, salt, and enough cream to reach a fluffy, pipeable consistency. Add food coloring if desired. Frost cooled cupcakes and garnish with fresh raspberries, lemon zest, or edible flowers if you like.
Notes
- To prevent raspberries from sinking, toss them lightly in flour before folding into the batter.
- For extra raspberry flavor, fill the center of each cupcake with raspberry jam before frosting.
