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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes That Brighten Your Day

These Raspberry Lemon Heaven Cupcakes are a delightful treat that captures the essence of summer sunshine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Consider gluten-free blend for variation.
  • 1 tbsp baking powder Check for freshness.
  • 1 tsp baking soda Check for freshness.
  • 1 tsp salt A small pinch is all you need.
  • 1 cup unsalted butter Softened to room temperature.
  • 1.5 cups granulated sugar Coconut sugar can provide a unique note.
  • 3 large eggs Room temperature for best results.
  • 1 tbsp lemon zest Add extra for more lemon flavor.
  • 0.5 cups lemon juice Freshly squeezed is recommended.
  • 1 tsp vanilla extract Can be omitted for a more lemony profile.
  • 0.5 cups sour cream Greek yogurt is a good substitute.
  • 0.5 cups milk Dairy alternatives work as well.
  • 1 cup fresh raspberries Coat in flour before adding.
For the Frosting
  • 2 cups powdered sugar Adjust for desired consistency.
  • 0.5 cups raspberry puree Extra lemon juice can be swapped.
Optional Garnishes
  • 1 cup more raspberries For decoration.
  • 1 tbsp lemon zest For added appeal.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, then add eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.
  4. Stir in sour cream and milk, then gradually mix in the dry ingredients until just combined, folding in the floured raspberries last.
  5. Spoon the batter into the cupcake liners and bake for 18–22 minutes, checking with a toothpick.
  6. Allow cupcakes to cool completely before preparing the frosting.
  7. Beat softened butter until smooth, add powdered sugar, then mix in raspberry puree, lemon juice, and salt until creamy.
  8. Frost cooled cupcakes and garnish with additional fresh raspberries and lemon zest.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better texture. Dust raspberries in flour to prevent sinking.

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