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My Raspberry Lemon Heaven Cupcakes started as a happy accident in my kitchen one summer afternoon. I had fresh raspberries that needed using and a craving for something lemony. The result? Pure magic. These cupcakes are everything I love in a dessert light as clouds with pops of fresh raspberry and a zesty lemon cream frosting that makes your taste buds dance. After sharing them at countless gatherings, they've become my most requested recipe. The best part? They only take 20 minutes to prep perfect for when you want to whip up something special without spending all day in the kitchen.
Why These Cupcakes Are Special
These little beauties are my go to when I need a dessert that feels fancy but isn't fussy. The vanilla cake is incredibly soft, with fresh raspberries nestled throughout like tiny jewels. Every bite gives you that perfect balance of sweet and tart. I've lost count of how many times friends have asked for this recipe after tasting them at my dinner parties. The lemon cream frosting is honestly what dreams are made of light, fluffy, and just tangy enough to make you want another bite.
What You'll Need
- 1 1/2 cups all-purpose flour: I always sift it for the fluffiest results.
- 1 1/2 tsp baking powder: This gives us that perfect rise.
- 1/4 tsp salt: Just enough to make the flavors pop.
- 1/2 cup unsalted butter: Make sure it's properly softened.
- 1 cup granulated sugar: The backbone of our sweetness.
- 2 large eggs: Room temperature works best.
- 1 tsp vanilla extract: Pure vanilla makes such a difference.
- 1/2 cup milk: I use whole milk for richness.
- 1 cup fresh raspberries: Pick the plumpest ones you can find.
- Zest of 1 lemon: Fresh zest only no dried stuff.
- 1/2 cup powdered sugar: For our dreamy frosting.
- 2 tbsp lemon juice: Fresh squeezed please.
- Extra berries and zest: For making them look pretty.
Time to Bake
- Setting Up
- Get your oven nice and toasty at 350°F and line your muffin tin with those pretty paper liners I love using.
- The Dry Mix
- In one bowl whisk together your flour, baking powder and salt until they're perfectly combined.
- The Creamy Start
- Now grab your mixer and beat the butter and sugar together until it's light and fluffy about 3 minutes does the trick.
- Adding the Wet Team
- Drop in those eggs one at a time mixing well after each. Then add your vanilla it makes everything better.
- Bringing It Together
- Now comes the fun part alternating between your flour mix and milk until everything's just combined. Fold in those gorgeous raspberries and lemon zest last.
- Into the Oven
- Fill each liner about 2/3 full and pop them in to bake for 18-20 minutes. You'll know they're done when they spring back when touched.
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Creating the Perfect Frosting
- The Base
- Start with your softened butter and beat it until it's super creamy and smooth.
- Making it Dreamy
- Gradually add in your powdered sugar, fresh lemon juice and that wonderful zest. Keep beating until it's light as clouds.
The Final Touch
Once your cupcakes are completely cool go ahead and swirl that heavenly frosting on top. I like using a piping bag for those pretty swirls but a spatula works just fine too. Top each one with a fresh raspberry and a tiny sprinkle of lemon zest it makes them look like they came from a fancy bakery.
Keeping Them Fresh
These beauties will stay perfect at room temperature for a couple of days in an airtight container. If you're making them ahead pop them in the fridge where they'll keep for up to 5 days. Just let them come to room temperature before serving that's when they taste their absolute best.
My Best Tips
Want to make them extra lemony? Add a bit more zest to both the batter and frosting. Here's a trick I learned the hard way dust your raspberries in a tiny bit of flour before adding them to the batter. This keeps them from sinking to the bottom of your cupcakes.
Baker's Notes
Fresh raspberries really do make the biggest difference in these cupcakes but I've used frozen in a pinch just make sure to thaw and drain them well first. On hot summer days I love serving these slightly chilled the frosting stays perfectly set and they taste so refreshing.
Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but thaw and drain them well first. Pat them dry to prevent excess moisture from affecting the cake texture.
- → How long will these cupcakes stay fresh?
These cupcakes keep well in an airtight container for 2-3 days at room temperature. The frosting may soften, so refrigerate if your kitchen is warm.
- → Can I make the cupcakes ahead of time?
You can bake the cupcakes a day ahead and store unfrosted. Add the frosting just before serving for the best taste and presentation.
- → Why did my raspberries sink to the bottom?
Toss the raspberries in a little flour before adding them to the batter. This helps them stay suspended throughout the cupcake while baking.
- → How can I make sure my frosting is the right consistency?
Start with softened butter and add powdered sugar gradually. If too thick, add small amounts of lemon juice. If too thin, add more powdered sugar.