Description
Raspberry lemon heaven cupcakes blend zesty citrus with sweet berry bliss in a delightful dessert. Creamy frosting and tender cake promise a mouthwatering experience you’ll savor with pure culinary joy.
Ingredients
Scale
Cake Base:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 2 eggs
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1/4 cup (60 milliliters) fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup (150 grams) fresh raspberries
Frosting Ingredients:
- 1 1/2 cups (180 grams) powdered sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 1 teaspoon lemon juice
- 1 tablespoon (15 milliliters) heavy cream
Instructions
- Warm the oven to 350F and prepare a muffin pan with cupcake liners.
- Whip butter and sugar in a large mixing bowl until the mixture becomes airy and pale.
- Incorporate eggs individually, then blend in vanilla and lemon juice until smooth.
- Sift flour, baking powder, and salt together in a separate container.
- Alternate adding dry ingredients and milk to the butter mixture, stirring gently until just combined.
- Carefully fold fresh raspberries into the batter, ensuring even distribution.
- Fill cupcake liners approximately two-thirds full with the prepared batter.
- Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Transfer cupcakes to a wire rack and allow complete cooling before decorating.
- Create buttercream by whipping butter and powdered sugar until achieving a creamy consistency.
- Enhance frosting with lemon juice and heavy cream, beating until light and fluffy.
- Generously spread lemon buttercream over cooled cupcakes and garnish with fresh whole raspberries.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and optimal texture.
- Gently fold raspberries into the batter to prevent crushing and maintain their shape.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum.
- Reduce sugar content by using fresh raspberries and adding a touch of honey or stevia for natural sweetness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 263 kcal
- Sugar: 30 g
- Sodium: 135 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg