Raspberry Lemon Heaven Cupcakes Recipe
These Raspberry Lemon Heaven Cupcakes combine fresh raspberries and zesty lemon in a fluffy, moist cake. Perfect for spring parties or a simple afternoon snack, they’re made with simple ingredients like fresh lemon juice, zest, raspberries, and topped with a light cream cheese frosting for the perfect balance of sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Stir in lemon zest and lemon juice.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour.
- Gently fold in fresh raspberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting with your favorite cream cheese frosting.
Notes
- For an extra burst of flavor, add a little lemon zest to the frosting.
- If fresh raspberries aren't available, frozen raspberries can be used. Just thaw and drain them before adding to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 150mg