Raspberry Lemon Heaven Cupcakes
Raspberry Lemon Heaven Cupcakes
Bright, zesty, and bursting with berry bliss!
If sunshine had a flavor, it would taste just like these Raspberry Lemon Heaven Cupcakes. Light, fluffy, and packed with juicy raspberries and fresh lemon zest, these cupcakes are the perfect sweet pick-me-up for spring brunches, birthdays, or anytime you need a little edible happiness.
Topped with a silky lemon cream frosting and garnished with fresh berries, they’re as pretty as they are delicious. Let’s get baking!
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
For the Lemon Cream Frosting:
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
To Garnish:
- Fresh raspberries
- Extra lemon zest
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
This recipe makes a perfect dozen!
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Set aside—this keeps your batter from getting overmixed later.
3. Cream the Butter & Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine & Fold
Gradually add the dry mixture to the wet, alternating with the milk.
Start and end with the dry ingredients for the best texture.
Gently fold in the fresh raspberries and lemon zest—don’t overmix!
5. Fill & Bake
Divide the batter evenly among your cupcake liners.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Let them cool completely on a wire rack before frosting.
Lemon Cream Frosting
While the cupcakes cool, make your dreamy lemon frosting.
In a bowl, beat the butter until smooth and creamy.
Gradually add the powdered sugar, followed by lemon juice and zest.
Keep beating until the frosting is light, fluffy, and full of citrusy zing!
Frost & Garnish
Frost each cupcake with a swirl of lemon cream frosting.
Top with a fresh raspberry and a little sprinkle of lemon zest for that final heavenly touch.
Baking Notes:
- For extra raspberry punch, press a berry into the center of the batter before baking.
- If using frozen raspberries, toss them lightly in flour before folding them in to prevent bleeding.
Quick Look:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
- Calories: Approx. 300 kcal per cupcake
These Raspberry Lemon Heaven Cupcakes are like little bites of summer. Sweet, tart, fluffy, and oh-so-pretty—what’s not to love? Perfect for picnics, parties, or just because you deserve a treat.
Tried this recipe? I’d love to hear how it turned out!
