Why You’ll Love This Recipe

Bright Lemon Flavor: The zesty lemon base offers a refreshing taste.
Raspberry Surprise: A sweet raspberry swirl adds a fruity surprise inside.
Creamy Frosting: The raspberry lemon buttercream is smooth and not overly sweet.
Beautiful Presentation: Pastel pink and yellow hues make these cupcakes visually appealing for any event.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon 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
2 tablespoons fresh lemon juice
½ cup buttermilk

For the Raspberry Swirl:

½ cup raspberry jam (or blended fresh raspberries with 1 tablespoon sugar)

For the Raspberry Lemon Buttercream:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup raspberry purée (strained for smooth frosting)
Pinch of salt

Optional Garnishes:

Fresh raspberries
Lemon slices
Edible flowers

Directions

Prepare the Cupcakes:
- Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Flavors: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Raspberry Swirl: Gently fold in the raspberry jam, creating a swirl effect without fully mixing it in.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Lemon Buttercream:
- Beat Butter: In a large bowl, beat the softened butter until creamy.
- Add Sugar and Flavors: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the lemon juice, lemon zest, raspberry purée, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
Frost the Cupcakes:
- Apply Frosting: Once the cupcakes are completely cool, frost them generously with the raspberry lemon buttercream.
- Garnish: Decorate with fresh raspberries, lemon slices, and edible flowers if desired.

Servings and Timing

Servings: Makes approximately 12 cupcakes.
Preparation Time: 30 minutes.
Baking Time: 18-20 minutes.
Total Time: Approximately 1 hour and 10 minutes.

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.
Dairy-Free: Substitute the buttermilk with a non-dairy milk and use dairy-free butter for the frosting.
Sugar-Free: Use sugar substitutes suitable for baking in place of granulated sugar and powdered sugar.

Storage/Reheating

Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.

FAQs

Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Ensure they are thawed and drained to remove excess moisture before folding them into the batter.

How can I prevent the raspberries from sinking to the bottom of the cupcakes?

Toss the raspberries in a small amount of flour before folding them into the batter. This helps suspend them throughout the cupcake.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting ahead of time. Simply store it in an airtight container in the refrigerator and bring it to room temperature before frosting the cupcakes.

Can I use a different fruit instead of raspberries?

Absolutely! You can substitute the raspberries with strawberries, blackberries, or blueberries for a different fruity twist.

Can I make the cupcakes without the raspberry swirl?

Yes, you can omit the raspberry swirl and just make lemon cupcakes with the lemon buttercream frosting for a simpler version.

Conclusion

Raspberry Lemon Heaven Cupcakes are the ultimate treat to brighten up any occasion. Their delicate balance of tangy lemon and sweet raspberry, paired with a smooth, creamy frosting, makes them irresistibly delicious. Whether you’re baking for a special event or just want to treat yourself, these cupcakes will certainly bring joy and freshness to your day. Try them today and enjoy a bite of heaven

Raspberry Lemon Heaven Cupcakes

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Author: Chef Sara
Total Time: Approximately 1 hour and 10 minutes
Yield: 12 cupcakes
Diet: Vegetarian

Print Recipe

Description

Raspberry Lemon Heaven Cupcakes are a delightful combination of tangy lemon and sweet raspberry flavors. These fluffy, moist cupcakes are filled with a fruity raspberry swirl and topped with a luscious raspberry lemon buttercream frosting. Perfect for spring or summer events, these cupcakes bring a refreshing burst of sunshine in every bite.

Instructions

Prepare the Cupcakes:
- Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Flavors: Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
- Combine Ingredients: Gradually add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Add Raspberry Swirl: Gently fold in raspberry jam, creating a swirl effect without fully mixing.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Prepare the Raspberry Lemon Buttercream:
- Beat Butter: Beat softened butter in a large bowl until creamy.
- Add Sugar and Flavors: Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in lemon juice, lemon zest, raspberry purée, and a pinch of salt. Continue beating until smooth and fluffy.
Frost the Cupcakes:
- Apply Frosting: Once cupcakes are completely cool, frost generously with the raspberry lemon buttercream.
- Garnish: Decorate with fresh raspberries, lemon slices, and edible flowers for a beautiful presentation.

Notes

Gluten-Free: Use a gluten-free flour blend to make these cupcakes gluten-free.

Dairy-Free: Substitute the buttermilk with a non-dairy milk and use dairy-free butter for the frosting.

Sugar-Free: Use sugar substitutes for both the granulated and powdered sugar for a sugar-free option.

Frozen Raspberries: If using frozen raspberries, ensure they are thawed and drained before folding into the batter.

Prep Time: 30 minutes
Cook Time: 18–20 minutes
Category: Dessert
Method: Baking
Cuisine: American