Description
These Raspberry Lemon Cupcakes combine the tangy brightness of lemon with sweet, juicy raspberries, all topped with a luscious lemon cream cheese frosting. Perfectly moist and flavorful, these cupcakes are easy to make and ideal for spring and summer gatherings or any occasion that calls for a delightful fruity treat.
Ingredients
Scale
Cupcakes
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup lemon juice, freshly squeezed
- Zest of 2 lemons
- 1 cup fresh or frozen raspberries
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish
- Fresh raspberries
- Lemon slices
- Lemon zest
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-5 minutes, which creates air pockets for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time to combine fully, then stir in the vanilla extract to add depth of flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to keep batter light.
- Add lemon zest and juice: Stir in the zest of two lemons and the freshly squeezed lemon juice for bright, tangy flavor.
- Fold in raspberries: Gently fold in the fresh or frozen raspberries (no need to thaw if frozen) to evenly distribute them without breaking.
- Fill cupcake liners: Spoon the batter into the lined muffin tin, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely to prevent sogginess under the frosting.
- Prepare frosting base: Beat together the softened cream cheese and unsalted butter in a large bowl until smooth and creamy for a rich frosting base.
- Add powdered sugar: Gradually add sifted powdered sugar, starting with 3 cups and mixing on low speed to avoid a sugar cloud; add more as needed to reach desired sweetness and texture.
- Enhance frosting flavor: Stir in lemon juice, lemon zest, vanilla extract, and a pinch of salt to balance sweetness and enhance flavor complexity.
- Adjust frosting consistency: If frosting is too thick, add a little more lemon juice or milk; if too thin, add more powdered sugar to achieve pipeable consistency.
- Whip frosting: Beat the frosting on high speed for 2-3 minutes until light and fluffy, perfect for spreading or piping.
- Frost cupcakes: Once cupcakes are completely cooled, generously frost each cupcake with the lemon cream cheese frosting.
- Garnish cupcakes: Decorate with fresh raspberries, lemon slices, or additional lemon zest for a beautiful presentation and enhanced flavor.
- Chill before serving: For best results and firmer frosting, chill the frosted cupcakes in the refrigerator for at least 30 minutes before serving.
Notes
- Use frozen raspberries straight from the freezer to avoid bleeding colors into the batter.
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- Chilling the frosted cupcakes helps the frosting set and improves presentation.
- Adjust powdered sugar in frosting based on desired sweetness and consistency.
- To make buttermilk substitute, combine 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
