Description
Delight in these Raspberry Lemon Heaven Cupcakes, featuring a moist lemon-infused cake studded with fresh raspberries and topped with a luscious lemon cream cheese frosting. Perfect for a summer dessert or special occasion.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries (plus extra for topping)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes, to incorporate air for a tender crumb.
- Add Eggs and Flavors: Beat in the eggs one at a time, mixing well after each addition. Then stir in vanilla extract, sour cream, lemon juice, and lemon zest until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fold in Raspberries: Carefully fold in the fresh raspberries to distribute them evenly through the batter without breaking them.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare Frosting: Beat the softened cream cheese and butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until the frosting is smooth and fluffy.
- Frost and Decorate: Once cooled, frost the cupcakes generously with the lemon cream cheese frosting, then top each with a fresh raspberry and a light sprinkle of lemon zest if desired.
Notes
- Use freeze-dried raspberries in the batter for a stronger raspberry flavor and to reduce moisture that may affect cupcake texture.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Bring cupcakes to room temperature before serving for the best flavor and texture experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
