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Raspberry Lemon Heaven Cupcakes

These bright and fluffy cupcakes are infused with lemon and topped with a creamy raspberry frosting, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups all purpose flour, lightly spooned and leveled
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 0.75 cups granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cups unsalted butter, melted and cooled slightly
  • 0.5 cups plain yogurt or sour cream, room temperature
  • 0.33 cups milk, room temperature
  • 2 tablespoons fresh lemon zest, packed
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
For the Raspberry Frosting
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1 cup unsalted butter, room temperature
  • 3-3.5 cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 1 pinch salt

Method
 

Baking the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a 12 cup muffin pan.
  2. Whisk the dry ingredients: flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk together the sugar, eggs, melted butter, yogurt, milk, lemon zest, lemon juice, and vanilla until smooth.
  4. Pour the dry ingredients into the wet ingredients and mix just until combined.
  5. Divide the batter evenly between the cupcake liners, filling them about two thirds full.
  6. Bake for 16 to 19 minutes until the tops spring back and a toothpick comes out clean with a few moist crumbs.
  7. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Making the Raspberry Frosting
  1. While the cupcakes cool, prepare the raspberry puree by heating raspberries with lemon juice over low heat, stirring until they break down.
  2. Mash the raspberries gently, then strain through a fine mesh sieve to remove seeds and cool completely.
  3. Beat the butter until creamy, about 2 minutes.
  4. Gradually add the powdered sugar, then the vanilla and salt, whipping until fluffy.
  5. Slowly beat in the raspberry puree, one tablespoon at a time, until reaching a thick, pipeable consistency.
Frosting the Cupcakes
  1. Frost the cooled cupcakes with the raspberry frosting, using a swirl or swoop.
  2. For neat peaks, chill the frosting for 10 minutes before piping.

Notes

Use room temperature ingredients for best results. Store frosted cupcakes in an airtight container in the fridge for up to 3 days.