Lemon Cupcakes with Raspberry
Lemon Cupcakes with Raspberry are light, fluffy cupcakes bursting with fresh lemon flavor and topped with sweet raspberry frosting. Perfect for spring celebrations, birthdays, and afternoon tea, they offer a refreshing balance of citrus and berry flavors.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Fresh lemon zest
- Fresh lemon juice
- Vanilla extract
- Milk
- Unsalted butter, softened (for frosting)
- Powdered sugar
- Raspberry puree or seedless raspberry jam
- Vanilla extract (for frosting)
- Raspberry preserves (optional filling)
- Fresh raspberries (optional garnish)
- Lemon zest (optional garnish)
- Lemon slices (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients alternately with the milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the butter until smooth and creamy.
- Gradually add the powdered sugar and mix until incorporated.
- Blend in the raspberry puree or jam and vanilla extract until light and fluffy.
- If desired, cut a small hole in the center of each cooled cupcake and fill with raspberry preserves.
- Pipe or spread the raspberry frosting onto the cupcakes.
- Garnish with fresh raspberries, lemon zest, or lemon slices if desired.
Notes
- Fresh lemons provide the best flavor for both juice and zest.
- Seedless raspberry jam works well for smooth frosting and filling.
- Add white chocolate chips to the batter for extra sweetness.
- Fill the cupcakes with lemon curd for an extra citrus boost.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months and frost after thawing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Find it online: https://thefamilycooking.com/lemon-cupcakes-with-raspberry/
