Description
Delight in fluffy Raspberry Lemon Cupcakes bursting with tangy citrus and sweet berries—perfect for any sweet craving or celebration! These cupcakes combine zesty lemon flavor with juicy raspberries, creating a refreshing treat that’s vibrant in both color and taste. Moist, tender, and easy to customize, they’re perfect for birthdays, brunches, or a special everyday treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 fresh lemons
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk
- Juice of 1 lemon (about 2 tablespoons)
Add-ins
- 1 cup fresh raspberries
For Frosting
- 1 ½ cups powdered sugar
- ½ cup cream cheese or unsalted butter, softened
- 1 teaspoon lemon juice or zest (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the pan to ensure the cupcakes come out cleanly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution and a light cupcake texture.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar until pale and fluffy. This step is key to incorporating air for soft cupcakes.
- Add Eggs, Lemon Zest, and Vanilla: Beat in eggs one at a time, followed by fresh lemon zest and vanilla extract. This adds depth and brightness to the batter.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and milk (or buttermilk) in alternating batches, mixing gently to avoid overworking the batter.
- Fold in Fresh Raspberries: Carefully fold in ripe raspberries, ensuring they are evenly distributed without crushing them to keep the batter vibrant and speckled.
- Bake to Perfection: Divide the batter evenly among prepared cupcake cups. Bake for 18-22 minutes or until a toothpick comes out clean. Let cupcakes cool completely before frosting.
- Frost and Decorate: Prepare your choice of frosting by mixing powdered sugar with cream cheese or butter until smooth and fluffy. Spread or pipe it on each cupcake, and garnish with additional raspberries or lemon zest as desired.
Notes
- Room temperature ingredients: Using room temp eggs and butter helps achieve a smooth, well-incorporated batter.
- Don’t overmix: Mix just until combined to keep the cupcakes light and fluffy.
- Use fresh lemons: Fresh zest and juice make all the difference for that citrus sparkle.
- Gently fold berries: To keep raspberries intact and prevent bleeding into the batter.
- Test for doneness early: Oven temperatures vary, so start checking cupcakes a few minutes before the timer goes off.
- For gluten-free option: Substitute all-purpose flour with an equal amount of gluten-free flour blend.
- Freezing and Storage: Store at room temperature up to 2 days or freeze up to 1 month wrapped individually.
- Frosting sweetness: Adjust powdered sugar quantity or add cream cheese to reduce sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: raspberry lemon cupcakes, lemon cupcakes, raspberry cupcakes, citrus cupcakes, easy cupcakes, gluten free cupcakes, lemon desserts
