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.

Ingredients

For the Lemon Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tbsp lemon zest

2 tbsp fresh lemon juice

½ cup buttermilk

For the Raspberry Swirl:

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

For the Raspberry Lemon Buttercream:

1 cup unsalted butter, softened

3 ½ cups powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

¼ cup raspberry purée (strained for smooth frosting)

Pinch of salt

Optional Garnishes:

Fresh raspberries

Lemon slices

Edible flowers

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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