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Raspberry Lemon Cupcakes: A Delightful Recipe for Sweet and Tangy Treats


  • Author: Lily
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

Enjoy these light and fluffy Lemon Raspberry Cupcakes, featuring a delightful blend of tart lemon and sweet raspberries, all topped with a creamy lemon frosting. Perfect for any celebration, they offer a refreshing burst of flavor in every bite.


Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon vanilla extract
  • 12 tablespoons heavy cream (optional, for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients. Do not overmix; a few lumps are fine.
  6. Stir in the lemon zest and lemon juice.
  7. Gently fold in the fresh raspberries, reserving a few for garnish if desired.
  8. Fill each cupcake liner about two-thirds full with the batter.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  11. In a clean mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy (about 2 minutes).
  12. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium and beat until fluffy (about 3-4 minutes).
  13. Add the fresh lemon juice and vanilla extract, mixing until well combined. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency.
  14. Once the cupcakes are completely cool, frost them using a piping bag fitted with a star tip or spread with a knife.
  15. Garnish each frosted cupcake with a reserved raspberry for a beautiful finish.

Notes

  • Ensure the butter is softened to room temperature for easy mixing.
  • For a more intense lemon flavor, you can increase the lemon zest and juice in the frosting.
  • Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes