Raspberry Lemon Heaven Cupcakes – Easy and Delicious Recipe
These Raspberry Lemon Heaven Cupcakes are inspired by fond memories of baking with my grandmother, filling the air with sweet aromas. Combining juicy raspberries and zesty lemon, these cupcakes are bursting with flavor. Perfect for beginner bakers, they’re simple to make and sure to impress. Let’s get started on this delicious, easy recipe!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, European-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
For the Lemon Cream Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Fresh raspberries for garnish
- Lemon zest for garnish
Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C). It’s always a good idea to preheat the oven first so it’s at the right temperature when you’re ready to pop the cupcakes in. Line a 12-cup muffin tin with cupcake liners. This ensures that the cupcakes come out easily and stay perfectly shaped once baked. - Mix Dry Ingredients
In a medium-sized bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. The baking powder will help the cupcakes rise, while the salt will balance the sweetness and enhance the flavors. Set this bowl aside for now, as we’ll be adding these dry ingredients to the wet mixture in the next step. - Cream Butter and Sugar
In a separate large bowl, use an electric mixer or stand mixer to cream together the 1/2 cup of softened unsalted butter and the 1 cup of granulated sugar. Beat the mixture on medium speed for about 3-5 minutes, until it becomes light and fluffy. This process is essential for achieving that airy, light texture in your cupcakes. The butter and sugar should be well combined, with no grainy sugar particles left. - Add Eggs and Vanilla
Add the 2 large eggs to the butter-sugar mixture, one at a time, beating well after each addition. Make sure the eggs are fully incorporated into the batter before adding the second one. Then, mix in the 1 teaspoon of vanilla extract, which adds a sweet, rich flavor to complement the tart raspberries and tangy lemon. - Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients in alternating portions, beginning with the dry ingredients and ending with the dry ingredients. Add 1/2 cup of milk after each portion of dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to dense cupcakes. The goal is to keep the batter light and airy. - Add Raspberries and Lemon Zest
Once your batter is ready, gently fold in the 1 cup of fresh raspberries and the zest of 1 lemon. Be sure to fold them in carefully to avoid crushing the raspberries. The lemon zest adds a refreshing citrus flavor that perfectly complements the sweetness of the raspberries. - Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each one about two-thirds full. This ensures that the cupcakes have enough room to rise without overflowing. Place the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Every oven is a little different, so start checking the cupcakes at the 18-minute mark. If the toothpick comes out with a few crumbs, that’s a sign they’re ready. - Cool the Cupcakes
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely. Cooling them completely is important because if you frost them too soon, the frosting could melt and slide off. - Prepare the Lemon Cream Frosting
While the cupcakes are cooling, make the frosting. In a large bowl, beat the 1/2 cup of softened butter until it’s creamy and smooth. Gradually add the 1/2 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest, mixing until the frosting is smooth and fluffy. This frosting will be creamy, tangy, and perfectly complement the cupcakes’ light texture. - Decorate the Cupcakes
Once the cupcakes have cooled, use a piping bag or spatula to frost the cupcakes with the lemon cream frosting. You can pipe the frosting in a swirl for a more decorative look or simply spread it generously over the tops. Garnish with fresh raspberries and a sprinkle of lemon zest for a burst of color and flavor. The fresh raspberries add a pop of juiciness, while the lemon zest gives a nice citrus finish.
Notes
- How to Tell if the Cupcakes are Done
If you’re new to baking, checking whether your cupcakes are done might be a bit tricky. The easiest way is to insert a toothpick into the center of one of the cupcakes. If it comes out clean, or with just a few dry crumbs, they are done. If the toothpick has batter on it, let the cupcakes bake for a few more minutes and check again. - Folding in Raspberries
When folding in the raspberries, it’s important to do it gently to avoid crushing them. If you overmix, you’ll end up with a batter that has streaks of red, and while the flavor will still be great, the presentation won’t be as pretty. Gently fold the raspberries in with a spatula and stop when they are just incorporated into the batter. - Avoid Overmixing the Batter
Once the dry ingredients are added to the wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes, which isn’t what we want. The goal is to keep the batter light and fluffy, which will result in soft, airy cupcakes. - Frosting Tips
If your frosting is too thick and difficult to spread, add a small amount of lemon juice or milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar. You want the frosting to be light, creamy, and easy to pipe onto the cupcakes.