Description
These Raspberry Lemon Heaven Cupcakes are a burst of tangy lemon and sweet raspberry in every bite. Perfect for spring gatherings or a delightful dessert any time of year.
Ingredients
Scale
For the Crust:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- For the Raspberry Filling:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed)
- For Garnish:
- Fresh raspberries
- Lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For the raspberry filling: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens (about 5-7 minutes). Strain to remove seeds and let cool.
- For the frosting: Beat butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla. Add heavy cream as needed for desired consistency.
- To assemble: Core each cupcake and fill with raspberry filling. Pipe lemon frosting on top and garnish with fresh raspberries and lemon zest.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.