Raspberry Lemon Cupcakes: A Perfect Blend of Sweet and Tart
Raspberry Lemon Cupcakes are the perfect treat, combining the sweetness of fresh raspberries with the zesty tang of lemon. I first made these cupcakes for a family gathering, and they quickly became a favorite thanks to their light, fluffy texture and vibrant flavor. This recipe is beginner-friendly, with simple steps and no complicated techniques. Whether you’re celebrating a special occasion or just craving something sweet, these cupcakes are sure to impress. Let’s get started and make these delicious cupcakes together!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the 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
For the lemon cream frosting:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- Fresh raspberries and lemon zest for garnish (optional)
Instructions
- Preheat the Oven and Prepare the Cupcake Tin: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure your cupcakes come out easily after baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Set the dry ingredients aside while you prepare the wet ingredients.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Beat the mixture on medium speed until it becomes light and fluffy. This step is crucial for creating the soft, airy texture of the cupcakes.
- Add the Eggs and Vanilla Extract: Add the eggs one at a time, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract. Be sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
- Combine the Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup of milk. Start and end with the flour mixture, adding it in increments. Mix until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Add the Raspberries and Lemon Zest: Gently fold 1 cup of fresh raspberries and the zest of 1 lemon into the batter. The raspberries will break up a little, but that’s okay! It gives the cupcakes that burst of berry goodness in every bite.
- Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds of the way full. This will allow room for the cupcakes to rise while baking.
- Bake the Cupcakes: Place the cupcake tin in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Be sure to check early to prevent overbaking, which can dry out the cupcakes.
- Cool the Cupcakes: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Don’t frost the cupcakes until they are completely cool, or the frosting will melt.
- Prepare the Lemon Cream Frosting: While the cupcakes are cooling, make the frosting by beating 1/2 cup of softened butter until creamy. Gradually add 1/2 cup of powdered sugar, 2 tablespoons of lemon juice, and the zest of 1 lemon. Continue beating until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled, frost them generously with the lemon cream frosting. You can use a spatula or a piping bag for a more decorative look.
- Garnish and Serve: Top the frosted cupcakes with fresh raspberries and a little extra lemon zest for a beautiful finishing touch.
Notes
- Measuring Flour: When measuring flour, it’s important not to pack it into the measuring cup. Spoon the flour into the cup, then level it off with a knife. This will prevent your cupcakes from being too dense.
- Raspberries: If you’re using frozen raspberries, make sure to thaw and drain them before adding them to the batter. Excess moisture can affect the texture of the cupcakes.
- Overmixing: One of the most common mistakes beginners make is overmixing the batter. Overmixing can lead to dense, tough cupcakes. Mix just until combined for the fluffiest results.
- Frosting Consistency: If your frosting is too thick, add a little extra lemon juice or a splash of milk to thin it out. If it’s too runny, add more powdered sugar to thicken it.