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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes That Brighten Your Day

Raspberry Lemon Heaven Cupcakes are a vibrant treat combining zesty lemons and sweet raspberries for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour for gluten-free, use a gluten-free flour blend
  • 2 teaspoons baking powder essential leavening agent
  • 1 teaspoon baking soda works with acidic ingredients
  • 1/2 teaspoon salt balances sweetness
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 tablespoon lemon zest freshly grated
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 cup sour cream Greek yogurt is a good substitute
  • 1/2 cup milk whole milk yields best results
  • 1 cup fresh raspberries toss in flour to prevent sinking
Frosting
  • 2 cups powdered sugar
  • 1/4 cup raspberry puree fresh, strained raspberries work best
Optional Garnish
  • 1 tablespoon lemon zest
  • 1 cup fresh raspberries for decoration

Equipment

  • Oven
  • muffin pan
  • Mixing Bowl
  • Electric mixer
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  4. Mix in sour cream and milk until smooth. Gradually add dry ingredients, mixing until just combined. Gently fold in floured raspberries.
  5. Fill cupcake liners about ¾ full and bake for 18-22 minutes until a toothpick comes out clean. Cool completely.
  6. To make the frosting, beat unsalted butter until creamy, then add powdered sugar, raspberry puree, and lemon juice until fluffy.
  7. Frost cooled cupcakes and garnish with fresh raspberries and lemon zest.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for better texture. Avoid overmixing and cool before frosting.

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