Description
If you’re looking for a dessert that tastes like sunshine in cupcake form, these Raspberry Lemon Heaven Cupcakes are your new go-to recipe. Bursting with tart lemon flavor and studded with sweet, juicy raspberries, they’re the perfect mix of fresh, fruity, and delightfully indulgent.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh raspberries (gently tossed in 1 tsp flour to prevent sinking)
For the Raspberry Frosting:
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 3–4 tablespoons fresh raspberry puree (strained for seeds)
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes). Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.
Step 4: Combine Wet and Dry
Mix in the sour cream and milk. Gradually add the dry ingredients, mixing until just combined. Do not overmix. Gently fold in the floured raspberries.
Step 5: Bake
Spoon the batter into cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Step 6: Make the Frosting
Beat the butter until smooth. Gradually add powdered sugar and continue beating until light and fluffy. Add raspberry puree, lemon juice, and salt. Beat until creamy and vibrant pink.
Step 7: Frost and Garnish
Pipe or spread frosting onto cooled cupcakes. Top with fresh raspberries and a sprinkle of lemon zest if desired.
Notes
Use room temperature ingredients for better emulsification. Don’t skip the sour cream—it helps create a moist, tender crumb. Toss raspberries in flour before folding into batter to prevent them from sinking. Avoid overmixing the batter to keep your cupcakes soft and fluffy. Let cupcakes cool completely before frosting to prevent melting or sliding.
- Prep Time: 20
- Cook Time: 20–22
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 220
- Sugar: 1g
- Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
Keywords: Raspberry Lemon Heaven Cupcakes