Description
Delight in these Raspberry Lemon Heaven Cupcakes, featuring tender lemon-infused cupcakes with a luscious raspberry swirl baked right in, topped with a creamy raspberry lemon buttercream frosting. Perfectly balanced with zesty lemon and sweet raspberry flavors, these cupcakes are an elegant treat for any occasion.
Ingredients
Scale
For the Lemon Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup buttermilk
For the Raspberry Swirl:
- ½ cup raspberry jam (or blended fresh raspberries with 1 tbsp sugar)
For the Raspberry Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup raspberry purée (strained for smooth frosting)
- Pinch of salt
Optional Garnishes:
- Fresh raspberries
- Lemon slices
- Edible flowers
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—this helps give the cupcakes their tender texture.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the fresh lemon zest and lemon juice for a bright, citrus flavor.
- Combine Ingredients: Gradually incorporate the dry ingredients into the butter mixture, alternately adding the buttermilk as well. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Add Raspberry Swirl: Gently fold in the raspberry jam so it creates pretty swirls throughout the batter without fully mixing in, giving the cupcakes a delightful burst of raspberry flavor.
- Fill and Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Raspberry Lemon Buttercream – Beat Butter: Using a clean bowl, beat the softened unsalted butter until creamy and smooth, forming the base of your frosting.
- Add Sugar and Flavors: Gradually add the powdered sugar one cup at a time, beating well after each addition. Mix in the fresh lemon juice, lemon zest, raspberry purée, and a pinch of salt. Continue beating until the frosting becomes light, fluffy, and smooth.
- Frost the Cupcakes – Apply Frosting: Once cupcakes are completely cooled, generously frost each cupcake with the raspberry lemon buttercream using a spatula or piping bag.
- Garnish: Decorate the frosted cupcakes with fresh raspberries, thin lemon slices, and edible flowers for an elegant and inviting presentation.
Notes
- To make raspberry purée, blend fresh raspberries and strain to remove seeds for a smooth frosting.
- Be careful not to overmix the batter to keep the cupcakes tender.
- Use room temperature ingredients for better mixing and texture.
- Buttercream can be adjusted in sweetness by varying the amount of powdered sugar.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
