Description
Heavenly raspberry lemon cupcakes combine tangy citrus with sweet berry bliss. Delicate crumb and creamy frosting invite dessert lovers to savor each delightful bite you’ll absolutely adore.
Ingredients
Scale
Cake Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 cup (240 ml) fresh raspberries
- 1 zest of lemon
Leavening and Seasoning Ingredients:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Liquid Ingredients:
- 1/2 cup (120 ml) milk
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and positioning cupcake liners inside a muffin tin for optimal baking conditions.
- Combine the dry ingredients – flour, baking powder, and salt – in a medium mixing bowl, thoroughly whisking to ensure even distribution and aeration.
- In a separate large bowl, transform butter and sugar into a light, airy mixture through vigorous creaming, creating a smooth base for the cupcake batter.
- Introduce eggs individually into the butter mixture, incorporating each thoroughly to maintain the delicate texture, then blend in vanilla extract for enhanced flavor complexity.
- Gradually integrate the flour mixture into the butter base, alternating with milk to create a harmonious, silky batter that prevents ingredient separation.
- Gently fold fresh raspberries and vibrant lemon zest into the batter, distributing them evenly to ensure each cupcake receives a burst of fruity essence.
- Carefully portion the batter into prepared cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Place the muffin tin in the preheated oven, baking for 18-20 minutes until a inserted toothpick emerges clean, indicating perfect doneness.
- Transfer cupcakes to a wire rack, allowing complete cooling to room temperature – a crucial step for optimal frosting application.
- Prepare the lemon cream frosting by whipping butter until exceptionally creamy and smooth.
- Gradually introduce powdered sugar, lemon juice, and additional lemon zest, blending until the frosting achieves a light, fluffy consistency.
- Apply the lemon cream frosting generously to the cooled cupcakes, creating elegant swirls that showcase the delicate texture.
- Finish by garnishing with fresh raspberries and a sprinkle of lemon zest, elevating the visual appeal and flavor profile of these delightful treats.
Notes
- Swap raspberries with blueberries or strawberries for a different flavor twist that keeps the fruity essence intact.
- Use gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities without compromising taste.
- Fold raspberries gently to prevent color bleeding and maintain their beautiful whole shape throughout the batter.
- Chill cupcakes for 30 minutes after frosting to help stabilize the delicate lemon cream and enhance flavor melding.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg