Raspberry Lemon Heaven Cupcakes Recipe
Raspberry Lemon Heaven Cupcakes are a perfect blend of tangy lemon and fresh raspberry flavors. These delightful cupcakes feature a zesty lemon cake base, filled with fresh raspberry jam, and topped with a smooth lemon buttercream frosting. Perfect for summer gatherings or anytime you're craving a citrusy dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cupcakes: all-purpose flour, sugar, lemon zest, baking powder, salt, eggs, milk, lemon juice, unsalted butter, fresh raspberries.
- For the frosting: unsalted butter, powdered sugar, lemon juice, lemon zest, fresh raspberries for garnish.
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, salt, and lemon zest.
- In another bowl, beat sugar and butter until creamy. Add eggs one at a time, then mix in lemon juice.
- Alternate adding the flour mixture and milk to the butter mixture until just combined. Fold in raspberries.
- Divide batter evenly in cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter and powdered sugar until fluffy. Add lemon juice and zest. Frost the cooled cupcakes and top with raspberries.
Notes
- You can use store-bought raspberry jam for filling if fresh raspberries aren’t available.
- Ensure cupcakes cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 28g
- Sodium: 180mg