Raspberry Lemon Heaven Cupcakes

These little bites of joy combine the tartness of fresh raspberries with the zesty zing of lemon, all wrapped up in a light and fluffy cupcake that’s sure to become a favorite in your household.

Resume of the Recipe:

Raspberry Lemon Heaven Cupcakes are a delightful combination of tangy lemon and sweet raspberries. Each bite offers a burst of fresh fruit flavor perfectly balanced by the light, airy texture of the cupcake. Topped with a luscious lemon cream cheese frosting, these cupcakes are not just a treat for your taste buds but also a visual delight, making them perfect for any occasion.

Exciting Story:

I remember the first time I baked these Raspberry Lemon Heaven Cupcakes for my family. It was a sunny afternoon, and the kitchen was filled with the intoxicating aroma of fresh lemons and raspberries. My husband walked in, took one whiff, and immediately knew something special was baking. When I finally pulled the cupcakes out of the oven and topped them with the creamy lemon frosting, he couldn’t wait to take a bite. His eyes lit up with the first taste, and he declared these cupcakes a new family favorite. Now, every time I bake them, they bring back memories of that perfect afternoon, filled with sunshine and smiles.

Why This Raspberry Lemon Heaven Cupcakes?

• Fresh and Zesty: The combination of fresh raspberries and lemon zest creates a refreshing flavor.
• Light and Fluffy: The cupcake base is airy and perfectly complements the fruit flavors.
• Perfect for Any Occasion: These cupcakes are elegant enough for special events but simple enough for everyday treats.

Ingredients:

• Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 1 cup fresh raspberries, lightly mashed
• Lemon Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

How to Make Raspberry Lemon Heaven Cupcakes:

1. Prepare the Cupcakes:
   1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
   2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   3. Add the butter, eggs, sour cream, milk, and vanilla extract. Beat until well combined.
   4. Fold in the lemon zest and mashed raspberries until evenly distributed.
   5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
   6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Lemon Cream Cheese Frosting:
   1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
   2. Gradually add the powdered sugar, beating until well combined and smooth.
   3. Mix in the lemon juice and lemon zest until fully incorporated.
3. Frost the Cupcakes:
   1. Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting.
   2. Garnish with fresh raspberries and a sprinkle of lemon zest for an extra touch of elegance.

Tips:

• Batter Consistency: Ensure the batter is not overmixed to keep the cupcakes light and fluffy.
• Frosting: Chill the frosting slightly before using if it becomes too soft.

Raspberry Lemon Heaven Cupcakes

5 from 2 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

 

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• Cupcakes:

• 1 1/2 cups 1 1/2 all-purpose flour

• 1 cup 1 granulated sugar

• 1 1/2 tsp 1 1/2 baking powder

• 1/2 tsp 1/2 baking soda

• 1/4 tsp 1/4 salt

• 1/2 cup 1/2 unsalted butter, softened

• 2 large 2 eggs

• 1/2 cup 1/2 sour cream

• 1/4 cup 1/4 whole milk

• 1 tsp 1 vanilla extract

• 2 tbsp 2 lemon zest

• 1 cup 1 fresh raspberries, lightly mashed

• Lemon Cream Cheese Frosting:

• 8 oz 8 cream cheese, softened

• 1/2 cup 1/2 unsalted butter, softened

• 4 cups 4 powdered sugar

• 2 tbsp 2 lemon juice

• 1 tbsp 1 lemon zest

Directions

• Prepare the Cupcakes:
• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the butter, eggs, sour cream, milk, and vanilla extract. Beat until well combined.
• Fold in the lemon zest and mashed raspberries until evenly distributed.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Make the Lemon Cream Cheese Frosting:
• In a large bowl, beat the cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating until well combined and smooth.
• Mix in the lemon juice and lemon zest until fully incorporated.
• Frost the Cupcakes:
• Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting.
• Garnish with fresh raspberries and a sprinkle of lemon zest for an extra touch of elegance.

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