Description
When you’re in the mood for a cupcake that combines sweet, tangy, and zesty flavors all in one, Raspberry Lemon Heaven Cupcakes are the perfect choice. These delightful treats bring together the refreshing citrusy punch of lemon with the vibrant sweetness of fresh raspberries, creating a burst of flavor in every bite. Whether you’re preparing for a celebration, a casual gathering, or simply indulging in a homemade dessert, these cupcakes are sure to impress.
Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 teaspoons lemon zest (from about 1 lemon)
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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½ cup sour cream
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½ cup fresh raspberries, pureed
For the Lemon Glaze:
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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A pinch of salt
For the Raspberry Swirl:
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½ cup fresh raspberries
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2 tablespoons sugar
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1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This step ensures that your cupcakes will bake evenly and won’t stick to the tin.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or a stand mixer until the mixture is light and fluffy. This will take about 3-4 minutes. Add the eggs, one at a time, making sure to beat well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract to infuse the batter with a fresh, zesty flavor.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Gently fold in the raspberry puree to the batter. You want to create a marbled effect by mixing the raspberry puree lightly. Avoid overmixing to keep the beautiful streaks of raspberry throughout the batter.
Spoon the batter into the muffin tin, filling each cup about 2/3 full. This will allow the cupcakes to rise properly without overflowing. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are baking, prepare the raspberry swirl. In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook the mixture over medium heat for about 5-7 minutes, stirring occasionally. The raspberries should break down and the mixture should thicken slightly. Remove from heat and let it cool.
To make the lemon glaze, whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt in a small bowl. The glaze should be smooth and thick, but you can adjust the consistency by adding a little more lemon juice or powdered sugar.
Once the cupcakes are completely cool, drizzle the lemon glaze over the top of each cupcake. Then, using a spoon, swirl a little of the raspberry mixture over the glaze for a beautiful marbled effect.
Let the glaze set for a few minutes before serving. These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Notes
These Raspberry Lemon Heaven Cupcakes are the perfect mix of zesty lemon and sweet-tart raspberries—light, fluffy, and bursting with flavor! Feel free to top them with whipped cream, lemon zest, or even a raspberry glaze for an extra special touch. They’re ideal for spring parties, birthdays, or simply treating yourself to something heavenly. 🍋🍓
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Lemon Heaven Cupcakes