Raspberry Lemon Heaven Cupcakes Recipe
Indulge in these light and fluffy Raspberry Lemon Heaven Cupcakes. The combination of zesty lemon and fresh raspberries creates a delightful balance of tartness and sweetness, making it an irresistible dessert. This easy-to-follow recipe is perfect for parties, birthdays, or any casual gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat softened butter until creamy. Add eggs, one at a time, then mix in buttermilk, vanilla, lemon zest, and lemon juice.
- Gradually add dry ingredients to the wet ingredients, mixing until smooth. Gently fold in fresh raspberries.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting with your favorite lemon buttercream or whipped cream.
Notes
- For extra lemon flavor, add a bit of lemon juice to the frosting.
- If using frozen raspberries, ensure they are thawed and drained to avoid excess moisture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg