Description
These Raspberry Lemon Heaven Cupcakes combine zesty lemon, fresh raspberries, and a luscious cream cheese frosting for a delightful summer dessert. Light, fluffy, and bursting with fruity flavor, these cupcakes are perfect for parties or a sweet treat anytime.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries (plus extra for topping)
Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract, sour cream, fresh lemon juice, and lemon zest until the batter is smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fold in Raspberries: Carefully fold in the fresh raspberries to evenly distribute them without crushing.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting to prevent melting.
- Prepare Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, then beat until the frosting is light and fluffy.
- Frost and Garnish: Spread or pipe the lemon cream cheese frosting onto the cooled cupcakes. Top each cupcake with a fresh raspberry if desired for extra decoration and flavor.
Notes
- If using frozen raspberries, do not thaw before folding them into the batter to prevent color bleeding and sogginess.
- For a stronger lemon flavor, add a drop of lemon extract to the frosting while mixing.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
