Description
Raspberry Lemon Heaven Cupcakes are a delightful treat combining zesty lemon cupcakes with a luscious raspberry swirl and a creamy raspberry lemon buttercream. Perfectly balanced between tangy and sweet, these cupcakes are garnished with fresh raspberries, lemon slices, and edible flowers for a stunning presentation.
Ingredients
Scale
For the Lemon Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup buttermilk
For the Raspberry Swirl:
- ½ cup raspberry jam (or blended fresh raspberries with 1 tbsp sugar)
For the Raspberry Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup raspberry purée (strained for smooth frosting)
- Pinch of salt
Optional Garnishes:
- Fresh raspberries
- Lemon slices
- Edible flowers
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Cream Butter and Sugar: Using a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add Eggs and Flavors: Incorporate the eggs one at a time, beating well after each addition to emulsify the batter, then mix in the fresh lemon zest and lemon juice to infuse bright citrus flavor.
- Combine Ingredients: Alternately add the dry ingredient mix and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter which can cause dense cupcakes.
- Add Raspberry Swirl: Gently fold in the raspberry jam to create pretty swirls in the cupcake batter without fully blending it, maintaining pockets of fruity flavor.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow space for rising. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Raspberry Lemon Buttercream: Beat softened butter in a large bowl until creamy and smooth, forming the base of the frosting.
- Add Sugar and Flavors: Gradually beat in powdered sugar one cup at a time for smoothness, then mix in fresh lemon juice, lemon zest, raspberry purée, and a pinch of salt. Continue beating until the frosting is light, fluffy, and spreadable.
- Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost them with the raspberry lemon buttercream using a spatula or piping bag for a beautiful finish.
- Garnish: Decorate each cupcake with fresh raspberries, thin lemon slices, and edible flowers to enhance both flavor and visual appeal, making them perfect for any special occasion.
Notes
- For a smoother frosting, strain the raspberry purée to remove seeds before mixing.
- Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
- You can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar if needed.
- Use fresh lemons for the best vibrant citrus flavor in the batter and frosting.
- Raspberry jam can be swapped with other berry jams for different flavor variations.
