Description
Raspberry lemon heaven cupcakes bring sweet-tart magic to dessert tables with zesty citrus and berry bliss. Delicate layers of tangy lemon cake crowned with silky raspberry frosting promise a heavenly escape you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup fresh raspberries
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Liquid and Flavor Enhancers:
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- Fresh raspberries (for garnish)
- Lemon zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and arrange cupcake liners in a muffin tin.
- Sift flour, baking powder, and salt together in a medium mixing bowl, then set aside.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla extract.
- Gradually incorporate the flour mixture into the butter mixture, alternating with milk. Gently fold in fresh raspberries and delicate lemon zest until evenly distributed.
- Fill cupcake liners approximately two-thirds full with the prepared batter. Bake for 18-20 minutes, checking doneness with a toothpick inserted into the center – it should emerge clean.
- Allow cupcakes to cool completely on a wire rack, which prevents soggy bottoms and ensures structural integrity.
- For the frosting, whip butter until smooth and creamy. Gradually add powdered sugar, lemon juice, and additional lemon zest, beating until the mixture becomes light and fluffy.
- Once cupcakes have reached room temperature, pipe or spread the lemon cream frosting generously on top. Embellish with fresh raspberries and a sprinkle of lemon zest for an elegant finishing touch.
Notes
- Enhance flavor by using fresh, ripe raspberries for a burst of natural sweetness and vibrant color in the cupcakes.
- Gently fold raspberries into the batter to prevent crushing and maintain their delicate texture throughout the cupcakes.
- Ensure ingredients are at room temperature for smoother mixing and a more uniform cupcake texture.
- Customize dietary needs by substituting gluten-free flour for a celiac-friendly version or using plant-based butter for a vegan adaptation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 186 kcal
- Sugar: 19 g
- Sodium: 86 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 38 mg