Description
Raspberry Lemon Heaven Cupcakes are delightful, moist cupcakes bursting with fresh raspberry flavor and a zesty lemon twist. Topped with a creamy lemon-infused frosting, these cupcakes offer a perfect balance of sweet and tangy, making them an ideal treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberries, mashed
- Zest of 1 lemon
- 1 tablespoon lemon juice
Frosting
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners to prevent sticking and ensure easy cupcake removal.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, beat together softened butter, egg, vanilla extract, buttermilk, mashed raspberries, lemon zest, and lemon juice until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to maintain a tender crumb.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the prepared cupcake liners and bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan or on a wire rack to prepare for frosting application.
- Prepare the Frosting: Beat together powdered sugar, lemon juice, and softened butter until the frosting is smooth, creamy, and spreadable.
- Frost and Serve: Spread the lemon frosting evenly over the tops of the cooled cupcakes and serve to enjoy the perfect blend of raspberry and lemon flavors.
Notes
- Ensure the butter is softened to room temperature for easier mixing and smoother batter and frosting.
- For an extra burst of raspberry flavor, you can add a few whole raspberries on top of the frosting as decoration.
- If buttermilk is unavailable, substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let stand for 5 minutes before using.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
