Print

Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes
Print Recipe

Raspberry Lemon Cupcakes combine the bright, tangy flavor of fresh lemon with juicy raspberries, creating moist, fluffy cupcakes topped with a luscious lemon cream cheese frosting. Perfectly balanced, these cupcakes are easy to make, visually stunning, and a refreshing treat ideal for any occasion.

Ingredients

Scale

Cupcake Batter

  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk
  • 1 cup fresh raspberries

Lemon Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 to 1 ½ cups powdered sugar, sifted
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare Your Batter: Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners. In a bowl, whisk together flour, baking powder, and salt. In a separate mixing bowl, beat the softened butter and sugar until creamy and pale. Add eggs one at a time, mixing well after each. Then add lemon zest, lemon juice, and vanilla extract, blending thoroughly.
  2. Combine Wet and Dry Ingredients: Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix gently but thoroughly to avoid overmixing.
  3. Fold in Fresh Raspberries: Carefully fold the fresh raspberries into the batter to distribute evenly without breaking the berries to avoid turning the batter pink.
  4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  5. Make the Lemon Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, whipping until fluffy and smooth. Pipe or spread over cooled cupcakes generously.

Notes

  • Use room temperature butter, eggs, and cream cheese for a smoother batter and frosting.
  • Mix batter just until combined to keep cupcakes light and fluffy.
  • Use fresh lemons for zest and juice to maximize flavor intensity.
  • Fold raspberries gently to maintain their shape and avoid pink batter.
  • If frosting is too soft, chill for 10-15 minutes before applying.

Nutrition

Keywords: Raspberry, Lemon, Cupcake, Cream Cheese Frosting, Gluten Free, Spring Dessert, Berry Dessert

Find it online: https://mealsbysarah.com/raspberry-lemon-cupcakes/