Lemon Raspberry Cupcakes

Table of Contents

why make this recipe

Lemon Raspberry Cupcakes are a delightful treat that combines the fresh flavors of citrus and berries. The bright lemon adds a zesty punch while the raspberries bring a hint of sweetness and a beautiful pop of color. These cupcakes are perfect for any occasion, whether it’s a birthday, a picnic, or just a tasty dessert at home. They are easy to make, and the end result is simply delicious!

how to make Lemon Raspberry Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Zest of 1 lemon
• 1/2 cup fresh raspberries
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons lemon juice
• 1/2 cup fresh raspberries for frosting

Directions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a larger bowl, beat the butter and sugar together until fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
5. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.
6. Gently fold in raspberries.
7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
8. Let the cupcakes cool completely.
9. For the frosting, beat together softened butter, powdered sugar, lemon juice, and mashed raspberries until creamy.
10. Frost the cooled cupcakes with the raspberry buttercream and enjoy!

how to serve Lemon Raspberry Cupcakes

Serve Lemon Raspberry Cupcakes on a pretty plate or a cupcake stand. They look great and taste even better! You can enjoy them on their own or serve them with a cup of tea or coffee. They also make wonderful treats at parties where guests can grab one and enjoy!

how to store Lemon Raspberry Cupcakes

To keep your Lemon Raspberry Cupcakes fresh, store them in an airtight container at room temperature for up to 2-3 days. If you need to keep them longer, you can freeze them. Just make sure to wrap them tightly. Frosted cupcakes can be stored in the fridge for about a week, but it’s best to freeze them un-frosted.

tips to make Lemon Raspberry Cupcakes

• Make sure your butter is softened but not melted for the best texture.
• Avoid overmixing the batter once you add the raspberries to keep them intact.
• For extra lemon flavor, add a bit more lemon zest to the batter or frosting.
• You can substitute other berries, like blueberries, if you prefer.

variation

You can make Lemon Raspberry Cupcakes gluten-free by using a gluten-free flour blend. Additionally, try adding some lemon curd in the center of each cupcake for a surprise filling!

FAQs

Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries. Just be sure to thaw and drain them before adding to the batter.

Q: Can I make the frosting ahead of time?
A: Yes, you can make the frosting a day ahead. Just store it in the refrigerator and bring it back to room temperature before frosting the cupcakes.

Q: What should I do if my cupcakes sink in the middle?
A: This can happen if the batter is overmixed or if there’s too much liquid. Be sure to measure your ingredients accurately and mix gently!

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