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–+ servings
Lemon Raspberry Cupcakes

Moist Lemon Raspberry Cupcakes That Will Brighten Your Day

Lemon Raspberry Cupcakes are irresistibly moist and bursting with flavor, perfect for any gathering or celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1.5 teaspoons Baking Powder Essential for rise
  • 1 pinch Salt Enhances flavor
  • 0.5 cups Unsalted Butter Softened for ease
  • 1 cups Granulated Sugar Can substitute with a sugar alternative
  • 3 large Eggs Room temperature for blending
  • 1 teaspoon Vanilla Extract Use pure extract for best taste
  • 0.5 cups Whole Milk Can substitute with almond milk
  • 1 tablespoon Lemon Zest Fresh lemons enhance flavor
  • 2 tablespoons Fresh Lemon Juice Fresh-squeezed is preferred
  • 1 cups Fresh Raspberries Can use frozen if necessary
For the Lemon Raspberry Frosting
  • 2-3 cups Powdered Sugar
  • 0.25 cups Heavy Cream
  • 0.25 cups Lemon Curd
  • 0.25 cups Raspberry Preserves Strain for smoother texture if desired
For Decoration
  • Thin Lemon Slices For garnish
  • Fresh Raspberries For garnish

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well, along with vanilla, lemon zest, and lemon juice.
  3. Gradually mix in the dry ingredients and whole milk alternately until just combined. Gently fold in fresh raspberries.
  4. Spoon the batter into the cupcake liners, filling each about ¾ full, and bake for 18-20 minutes. Let cool in the tin for 5 minutes before moving to a wire rack.
  5. Beat softened butter until creamy, adding powdered sugar gradually, followed by heavy cream, vanilla extract, and lemon curd. Mix until fluffy.
  6. Combine raspberry preserves with lemon juice, whisk, and strain if desired. Drizzle this over the frosting after piping onto cooled cupcakes.
  7. Garnish with fresh raspberries and thin lemon slices for decoration.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Use fresh lemon juice for the best flavor and avoid overmixing for fluffy cupcakes.

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