Description
Raspberry Lemon Heaven Cupcakes are moist, fluffy lemon cupcakes swirled or filled with sweet-tart raspberries and topped with creamy frosting. These vibrant, fruity treats are perfect for spring, summer, or any occasion that calls for a refreshing dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup milk or buttermilk
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar (for raspberry filling)
- 1 tsp lemon juice (for raspberry filling)
- 1 tsp cornstarch (for raspberry filling)
- 1/2 cup butter, softened (for frosting)
- 3 cups powdered sugar
- 2–3 tbsp lemon juice and zest (or 1 tsp vanilla extract)
- Optional: 4 oz cream cheese for tangy frosting
- Optional garnish: fresh raspberries, lemon zest
Instructions
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- Make the raspberry filling: In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Simmer until thickened, then cool completely.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and milk, mixing gently until just combined.
- Fill cupcake liners halfway. Drop a teaspoon of raspberry mixture on top and swirl with a toothpick, or bake plain and fill after baking.
- Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Make frosting: Beat butter (and cream cheese if using) until smooth. Add powdered sugar and lemon juice/zest (or vanilla) and beat until fluffy.
- Frost cooled cupcakes and garnish with raspberries and lemon zest if desired.
Notes
- Fresh lemon juice and zest give the best flavor.
- Cool raspberry filling completely before using to avoid soggy cupcakes.
- For filled cupcakes, core the centers and pipe in raspberry filling before frosting.
- Prep Time: 25–30 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 29g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
