Raspberry Lemon Heaven Cupcakes
Light and fluffy cupcakes bursting with fresh raspberry and lemon flavors, topped with a tangy lemon buttercream and fresh raspberries—perfect for a spring treat.
- Prep Time: 20minutes
- Cook Time: 20minutes
- Total Time: 40minutes
- Yield: 12cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 1 1/2cups all-purpose flour
– 1cup granulated sugar
– 1/2cup unsalted butter, softened
– 2eggs
– 1/2cup milk
– 1tsp vanilla extract
– 1 1/2tsp baking powder
– 1/4tsp salt
– 1/4cup fresh lemon juice
– 1tsp lemon zest
– 1cup fresh raspberries (divided)
– 1 1/2cups powdered sugar (for frosting)
– 1/2cup unsalted butter, softened (for frosting)
– 1tsp lemon juice (for frosting)
– 1tbsp heavy cream (for frosting)
Instructions
1. Preheat the oven to 350°F(175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon juice.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined.
6. Gently fold in the fresh raspberries.
7. Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely on a wire rack before frosting.
10. To make the frosting, beat the softened butter and powdered sugar together until smooth.
11. Add the lemon juice and heavy cream, and beat until fluffy.
12. Frost the cooled cupcakes with the lemon buttercream and top with fresh raspberries.
Notes
– Be careful not to overmix the batter to keep the cupcakes light and fluffy.
– Fresh raspberries can be replaced with frozen raspberries, but make sure to thaw and drain them first.
– For extra lemon flavor, add a little lemon zest to the frosting.
Nutrition
- Serving Size: 1cupcake
- Calories: 250kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://www.cookflash.com/raspberry-lemon-heaven-cupcakes/