Raspberry Lemon Heaven Cupcakes Recipe
The Raspberry Lemon Heaven Cupcakes Recipe brings together two perfect flavors in one delightful treat.
Equipment
- Electric mixer
- 12-cup muffin tin
- Paper cupcake liners
- Large Mixing Bowl
- Medium mixing bowl
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
- Zester or fine grater
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp fresh lemon zest
- 1 cup fresh raspberries
- ½ cup butter softened
- 3 cups powdered sugar
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Line muffin tin with cupcake liners.
- Mix flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in lemon zest and vanilla extract.
- Alternate adding dry ingredients and milk.
- Gently fold in fresh raspberries.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18 minutes until golden brown.
- Cool completely on wire rack before frosting.
- Beat butter until creamy for frosting preparation.
- Gradually add powdered sugar and lemon juice.
- Pipe or spread frosting on cooled cupcakes.
Notes
- Use room temperature ingredients for better mixing and smoother batter consistency.
- Don't overmix the batter to keep cupcakes light and fluffy.
- Toss raspberries in flour before folding to prevent sinking.
- Check doneness with toothpick inserted in center comes out clean.
- Store frosted cupcakes covered in refrigerator for up to three days.