Raspberry Lemon Heaven Cupcakes Recipe
Raspberry lemon heaven cupcakes are light, fluffy, and bursting with bright citrus and sweet raspberry flavors. These cupcakes are ideal for summer parties or a refreshing dessert, featuring a tender lemon cake base and fresh raspberries folded into the batter. A zesty lemon glaze or frosting adds a delicious finish, making these cupcakes irresistible for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Lemon zest
- Lemon juice
- Milk
- Fresh raspberries
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir until just combined.
- Gently fold in fresh raspberries.
- Fill cupcake liners two-thirds full and bake for 18-22 minutes, or until a toothpick comes out clean.
- Let cool completely before adding lemon glaze or frosting.
Notes
- Use fresh or frozen raspberries, but if using frozen, do not thaw them before folding into the batter.
- Add a simple lemon glaze by mixing powdered sugar with lemon juice for an extra citrusy kick.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 90mg