Description
A delightful and easy recipe for Raspberry Lemon Heaven Cupcakes, featuring a moist lemon cake with a vibrant raspberry swirl and creamy frosting. These homemade raspberry lemon cupcakes are perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries, lightly mashed
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the eggs, vanilla extract, milk, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the mashed raspberries to create a raspberry swirl.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, and beat until smooth and fluffy.
- Stir in the vanilla extract and raspberry puree until well combined.
- Once the cupcakes are completely cool, frost them generously with the raspberry lemon cupcake frosting.
Notes
- Ensure your butter and eggs are at room temperature for the best cake texture.
- Do not overmix the batter, as this can lead to tough cupcakes.
- The raspberry swirl adds a beautiful color and flavor to these heavenly raspberry lemon cupcakes.
- For an extra lemon flavor, you can add more lemon zest to the frosting.
- These are truly the best raspberry lemon cupcakes for any celebration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
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