Raspberry Lemon Heaven Cupcakes
Indulge in the delightful flavors of Raspberry Lemon Heaven Cupcakes, where light and fluffy cupcakes are infused with fresh raspberries and a hint of lemon. Topped with a zesty lemon cream frosting, these cupcakes offer a perfect balance of sweet and tangy flavors. Ideal for any occasion, from celebrations to casual treats, these cupcakes are sure to impress with their vibrant taste and elegant presentation.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
Lemon Cream Frosting:
- 1/2 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Fresh raspberries for garnish
- Lemon zest for garnish
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Prepare Frosting: Beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
- Frost and Garnish: Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
Notes
- For the best texture, ensure that all ingredients are at room temperature before starting.
- If using frozen raspberries, thaw and drain them thoroughly to prevent excess moisture in the batter.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.