Description
Delight in these Raspberry Lemon Heaven Cupcakes, a perfect balance of tart raspberries and fresh lemon zest baked into moist, fluffy cupcakes topped with a tangy lemon buttercream frosting. Ideal for a springtime treat or any occasion that calls for a bright, fruity dessert.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberries, mashed
- Zest of 1 lemon
- 1 tablespoon lemon juice
Frosting
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons butter, softened
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a cupcake tin by lining it with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Prepare Wet Ingredients: In a separate bowl, beat the softened butter with the egg, vanilla extract, buttermilk, mashed raspberries, lemon zest, and lemon juice until smooth and well combined to infuse flavor and create a creamy base.
- Combine Batters: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to prevent overmixing which could toughen the cupcakes.
- Fill Cupcake Liners and Bake: Evenly divide the batter into the cupcake liners, filling each about two-thirds full, then bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Remove the cupcakes from the oven and let them cool completely in the tin or on a wire rack to set their crumb structure and prepare for frosting.
- Make Frosting: Beat together the powdered sugar, lemon juice, and softened butter until smooth and fluffy, creating a zesty lemon buttercream perfect for topping.
- Frost and Serve: Once cupcakes are fully cooled, generously frost each cupcake with the lemon buttercream. Serve immediately or store properly to enjoy later.
Notes
- Ensure the butter is softened but not melted for better batter consistency and frosting texture.
- Mashing the raspberries rather than leaving them whole provides a uniform flavor and moisture throughout the cupcakes.
- Use fresh lemon zest and juice for the best citrus flavor.
- Do not overmix batter to maintain cupcake tenderness.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately; bring to room temperature before serving for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
