Description
Raspberry lemon heaven cupcakes blend zesty citrus with sweet berries in a delightful dessert. Creamy frosting and fresh ingredients create a perfect harmony of flavors that will delight you.
Ingredients
Scale
Fruits and Zest:
- 1.5 cups fresh raspberries
- Zest of 2 lemons
- Zest of 1 lemon
- Juice of 1 lemon
- Juice of 1 lemon
Dry Ingredients:
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 4 cups powdered sugar
Wet and Dairy Ingredients:
- 1.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk
- 1 – 2 tablespoons heavy cream (optional)
Optional Garnish:
- Fresh raspberries
Instructions
- Prepare the oven at 350F (175C) and arrange paper liners in a cupcake pan.
- Combine dry ingredients like flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly.
- Using an electric mixer, cream butter and sugar until the mixture becomes airy and pale, creating a smooth texture.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract, lemon zest, and lemon juice until well integrated.
- Alternate adding flour mixture and buttermilk to the wet ingredients, ensuring smooth incorporation and maintaining a consistent batter texture.
- Delicately fold fresh raspberries into the batter, distributing them evenly without crushing the fruit.
- Distribute batter into cupcake liners, filling approximately three-quarters full. Bake for 18-22 minutes until a toothpick emerges clean when inserted into the center.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Prepare frosting by whipping butter until creamy, gradually introducing powdered sugar, lemon zest, and lemon juice. Adjust consistency with heavy cream if necessary.
- Elegantly frost the cooled cupcakes and optionally embellish with fresh raspberries for a decorative touch.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Avoid overmixing the batter to prevent tough, dense cupcakes; mix just until ingredients are combined.
- Gently fold raspberries to prevent color bleeding and maintain their shape during baking.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, keeping all other ingredients the same.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 341 kcal
- Sugar: 33 g
- Sodium: 124 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 53 mg