Raspberry Lemon Heaven Cupcakes
A delightful combination of sweet and tart, these Raspberry Lemon Heaven Cupcakes feature a light lemony cake bursting with juicy raspberries, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 0.25 cups fresh lemon juice
- 0.5 teaspoon vanilla extract
- 0.5 cups whole milk
- 0.5 cups sour cream
- 1 cup fresh raspberries
Frosting Ingredients
- 0.5 cups unsalted butter, softened
- 2.5 cups powdered sugar
- 3-4 tablespoons fresh raspberry puree
- 1 teaspoon lemon juice
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Gradually add the eggs, mixing well after each addition, then stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
- Mix in the sour cream and milk thoroughly.
Baking
- Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing the batter.
- Gently fold in the floured raspberries into the batter.
- Spoon the batter into the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Frosting
- Beat the softened butter until smooth. Gradually add powdered sugar and continue beating until light and fluffy.
- Mix in the raspberry puree, lemon juice, and a pinch of salt until fully blended.
- Pipe or spread the frosting onto the cooled cupcakes, and top with fresh raspberries and a sprinkle of lemon zest if desired.
Notes
For an elegant presentation, serve the cupcakes at room temperature on a beautiful platter. These can be made a day in advance; store properly and frost just before serving.