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
- 1–2 tablespoons heavy cream (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- 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).
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- Stir in the lemon zest and lemon juice.
- Gently fold in the fresh raspberries, reserving a few for garnish if desired.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- In a clean mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy (about 2 minutes).
- 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).
- 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.
- Once the cupcakes are completely cool, frost them using a piping bag fitted with a star tip or spread with a knife.
- 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