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Raspberry Lemon Heaven Cupcakes

Delightful vanilla cupcakes infused with zesty lemon and topped with a fresh raspberry frosting.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 cup fresh raspberries
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1–2 tbsp milk (for frosting)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
  4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
  5. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
  6. For the frosting, mash raspberries and strain to remove seeds. Beat butter until creamy, then gradually add powdered sugar, vanilla, and raspberry puree. Adjust consistency with milk if needed.
  7. Frost cooled cupcakes and garnish with a fresh raspberry if desired.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett