Description

These Raspberry Lemon Heaven Cupcakes are the perfect treat for anyone who loves the tangy freshness of lemons paired with the sweet burst of raspberries. A light, fluffy lemon cupcake serves as the base, while fresh raspberries add an extra touch of juiciness and flavor. Topped with a creamy, zesty lemon buttercream frosting, these cupcakes are the ultimate combination of sweet and tart.

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
½ cup sour cream
½ cup fresh raspberries (gently mashed)
1 tsp vanilla extract

For the Lemon Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
Pinch of salt
1–2 tbsp heavy cream (optional, for texture)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

3. Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).

4. Add Eggs and Lemon:

Add the eggs, one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract. This step infuses the batter with a fresh, citrusy aroma!

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients into the wet mixture, alternating with the sour cream. Mix until just combined. Be sure not to overmix, or the cupcakes might turn out dense.

6. Fold in Raspberries:

Gently fold in the mashed raspberries, ensuring they’re evenly distributed without over-mashing.

7. Fill the Cupcake Liners:

Spoon the batter into the cupcake liners, filling them about 2/3 of the way full. This helps them bake evenly and prevents overflowing.

8. Bake the Cupcakes:

Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

9. Cool the Cupcakes:

Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.

10. Make the Frosting:

In a mixing bowl, beat the softened butter and powdered sugar together until smooth. Add the lemon juice, lemon zest, and a pinch of salt. Gradually add heavy cream until the frosting reaches a fluffy and spreadable consistency.

11. Frost the Cupcakes:

Once the cupcakes are completely cool, frost each with the lemon buttercream. You can use a piping bag for a decorative look or spread the frosting with an offset spatula. Garnish with fresh raspberries or extra lemon zest for an added touch.

Notes

Substituting Ingredients:
If you prefer, you can use Greek yogurt instead of sour cream for a slightly tangier flavor. You can also substitute frozen raspberries, but make sure to fold them in while they’re still frozen to avoid excess moisture in the batter.
Room Temperature Ingredients:
Make sure your butter, eggs, and sour cream are at room temperature before starting. This ensures that they incorporate better and result in a smooth, fluffy batter.
Make-Ahead Option:
These cupcakes can be made ahead of time. Store the cupcakes in an airtight container at room temperature for 2-3 days or freeze them (without frosting) for up to 2 months. Frost them just before serving for the best results.

Frosting Consistency:
If the frosting is too thick, you can add an extra tablespoon of heavy cream. If it’s too thin, add a little more powdered sugar to get the desired consistency.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Dessert, Cupcakes
Cuisine: American

Nutrition

Calories: 290 kcal
Sugar: 28g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 39g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg