Description
Delight in these Raspberry Lemon Heaven Cupcakes, a perfect combination of tart raspberries and zesty lemon in a fluffy cupcake topped with creamy frosting.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- 1 tsp vanilla extract
- 2 tbsp fresh lemon zest
- 1 cup fresh raspberries, lightly mashed
- For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- Optional Garnish:
- Fresh raspberries
- Extra lemon zest
- Edible flowers or mint leaves
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, beat the butter until creamy. Add eggs one at a time, then mix in sour cream, milk, vanilla, and lemon zest. Gradually add dry ingredients. Gently fold in mashed raspberries.
- Divide batter evenly among cupcake liners. Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add lemon juice and zest, then gradually beat in powdered sugar until fluffy.
- Frost cooled cupcakes and top with fresh raspberries, lemon zest, or your favorite garnish.
Notes
- Ensure the butter and cream cheese are at room temperature for easy mixing.
- Lightly mash the raspberries to avoid excess juice in the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg