Elevate your dessert game with these delightful Lemon Raspberry Cupcakes, a perfect springtime treat that combines zesty lemon with sweet, tart raspberries for an unforgettable flavor explosion. This recipe offers a simple yet elegant way to impress guests or simply brighten your day with homemade goodness, making it an indispensable addition to your baking repertoire.
Key Ingredients for Lemon Raspberry Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 large lemon (about 2 tablespoons)
- ¼ cup fresh lemon juice
- ½ cup milk, at room temperature
- ¾ cup fresh or frozen raspberries, gently mashed
For the Raspberry Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh raspberry puree (from about ¼ cup mashed raspberries, strained)
- 1 teaspoon vanilla extract
How to Make Lemon Raspberry Cupcakes
These Lemon Raspberry Cupcakes are wonderfully easy to whip up, promising a moist crumb and a delightful tang that will have everyone asking for seconds. The vibrant pop of raspberry balances the bright lemon perfectly, creating a dessert that is both sophisticated and delightfully comforting. With a preparation time of just 30 minutes and baking time of 20-22 minutes, you can enjoy these little bursts of sunshine in no time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest until well combined.
- Combine Wet Ingredients: In a small bowl, whisk together the fresh lemon juice and milk.
- Alternate Dry and Wet: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
- Fold in Raspberries: Gently fold in the mashed raspberries using a spatula until just distributed throughout the batter. Be careful not to overmix, as this can turn the batter pink.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
For the Raspberry Cream Cheese Frosting:
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat until light and fluffy.
- Incorporate Raspberry and Vanilla: Stir in the raspberry puree and vanilla extract until evenly combined and the frosting has a lovely pink hue.
- Frost Cupcakes: Once the cupcakes have cooled completely, pipe or spread the raspberry cream cheese frosting generously over the tops. Garnish with fresh raspberries or a sprinkle of lemon zest, if desired.
Why You’ll Love This Lemon Raspberry Cupcakes
Get ready to fall head over heels for these Lemon Raspberry Cupcakes, a delightful symphony of bright citrus and sweet berries that will dance on your taste buds. The star of this show is undoubtedly the incredibly moist lemon cake, infused with fresh lemon zest and juice, perfectly complemented by the juicy bursts of raspberry folded into the batter. Making these at home is not only a rewarding experience but also incredibly budget-friendly compared to purchasing similar gourmet cupcakes from a bakery, allowing you to enjoy high-quality treats without breaking the bank. The creamy, tangy raspberry cream cheese frosting is the ultimate crowning glory, offering a luscious counterpoint to the zesty cake.
These aren’t just any cupcakes; they are a celebration of fresh, vibrant flavors, reminiscent of a summer garden party in every bite, and a step up from a basic vanilla cupcake with their sophisticated flavor profile. They offer a delightful balance of sweet and tart that is truly addictive, making them a perfect choice for birthdays, special occasions, or just a delightful afternoon pick-me-up that will undoubtedly impress. So why wait? Whip up a batch of these easy-to-make Lemon Raspberry Cupcakes this weekend and treat yourself to a little slice of homemade heaven!
Storing and Reheating Tips
Storing Lemon Raspberry Cupcakes:
- Room Temperature: Unfrosted or simply frosted (without cream cheese) cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerated: Cupcakes frosted with cream cheese frosting should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Unfrosted cupcakes can be individually wrapped in plastic wrap and then placed in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator. For frosted cupcakes, it’s best to freeze them unfrosted and frost them after thawing for the best texture.
Reheating (if applicable and desired): While cupcakes are best enjoyed at room temperature, if you prefer them slightly warmer or to revive them after refrigeration, you can gently warm them in a low-heat oven (around 250°F/120°C) for about 5-10 minutes, or until just warmed through. Be very careful not to over-warm them, as this can dry them out.
Final Thoughts
These Lemon Raspberry Cupcakes are a truly wonderful treat that brings together the best of zesty, fruity flavors in a perfectly portable package. They are surprisingly simple to make and are sure to become a favorite for any occasion. Give them a try and discover how easy it is to bake up pure joy!
Lemon Raspberry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.½ cup (1 stick) unsalted butter, softened, 1 ¼ cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest until well combined.2 large large eggs, at room temperature, 1 teaspoon vanilla extract, 1 large lemon Zest of 1 large lemon (about 2 tablespoons)
- In a small bowl, whisk together the fresh lemon juice and milk.¼ cup fresh lemon juice, ½ cup milk, at room temperature
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ cup fresh lemon juice, ½ cup milk, at room temperature
- Gently fold in the mashed raspberries using a spatula until just distributed throughout the batter. Be careful not to overmix, as this can turn the batter pink.¾ cup fresh or frozen raspberries, gently mashed
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy.8 ounces cream cheese, softened, ½ cup (1 stick) unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat until light and fluffy.3 cups powdered sugar, sifted
- Stir in the raspberry puree and vanilla extract until evenly combined and the frosting has a lovely pink hue.2 tablespoons fresh raspberry puree (from about ¼ cup mashed raspberries, strained), 1 teaspoon vanilla extract
- Once the cupcakes have cooled completely, pipe or spread the raspberry cream cheese frosting generously over the tops. Garnish with fresh raspberries or a sprinkle of lemon zest, if desired.