How to Make Raspberry Lemon Cupcakes: A Zesty Delight

A refreshing and sweet treat to make this summer, raspberry lemon cupcakes. Perfect food for summer picnics, holidays and even birthdays.

More recipes to try: Cherry Pie Cookies, Heaven on Earth Cake, Berry Trifles, and S’mores Rice Krispies.

Raspberry Lemon Cupcakes are a delightful blend of sweet and tangy flavors, offering a refreshing twist on the traditional cupcake. These cupcakes are perfect for any occasion, from a casual family gathering to a more formal celebration like a baby or bridal shower. With a moist lemon-infused cake and a luscious raspberry-studded frosting, these treats are sure to impress both in flavor and presentation.

Why You’ll Love This Recipe

First and foremost, the combination of raspberry and lemon creates a harmonious balance of flavors that is both refreshing and satisfying. The tartness of the lemon perfectly complements the sweetness of the raspberries, resulting in a cupcake that is neither too sweet nor too sour. This balance makes it a versatile dessert that can be enjoyed by people with different taste preferences.

Secondly, this recipe is incredibly easy to follow, making it accessible for bakers of all skill levels. With straightforward instructions and common ingredients, you can whip up a batch of these delicious cupcakes in no time. Whether you’re a seasoned baker or a beginner, you’ll find that these Raspberry Lemon Cupcakes come together effortlessly, delivering professional-quality results every time.

Ingredients

Before you get baking, make sure you have all of the follow ingredients on hand for best results.

For the cupcakes:

• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 eggs
• ¾ cup lemon juice
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• 1 tablespoon lemon zest
• 1 ½ cups flour
• 1 cup raspberries

For the frosting:

• 1 cup unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice
• 4 cups powdered sugar
• Additional raspberries and lemon zest for decoration

How to Make Raspberry Lemon Cupcakes

Here is how to make these delicious lemon raspberry flavored cupcakes with easy to follow step by step instructions.

Preparing Cupcakes

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare your muffin tins by placing cupcake liners in each cup. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer, combine ½ cup of softened butter and 1 cup of sugar. Cream until smooth and well combined.
3. Add Wet Ingredients: Add in 2 eggs, 1 tablespoon of lemon zest, and 2 teaspoons of vanilla extract. Mix until fully combined.
4. Incorporate Dry Ingredients: Add ½ teaspoon of salt, 1 ½ teaspoons of baking powder, and 1 ½ cups of flour to the mixture. Mix thoroughly, stopping occasionally to scrape down the sides of the bowl.
5. Add Lemon Juice: Pour in ¾ cup of lemon juice and mix until the batter is smooth and fully incorporated. Again, make sure to scrape the sides as needed.
6. Fold in Raspberries: Gently fold in 1 cup of fresh raspberries, being careful not to crush them.
7. Fill Cupcake Liners: Using a small ice cream scoop, cookie scoop, or a ¼ cup measuring cup, divide the batter evenly among the lined cupcake tins, filling each about two-thirds full.
8. Bake: Place the cupcakes in the preheated oven and bake for 14-16 minutes, or until the edges are slightly browned and the centers are set. Allow the cupcakes to cool completely before frosting.

Frosting and Decorating

1. Prepare the Frosting: In the bowl of a stand mixer or in a large mixing bowl with an electric hand mixer, combine 1 cup of softened butter, 1 teaspoon of salt, 1 teaspoon of vanilla extract, 3 tablespoons of lemon juice, and about half of the powdered sugar. Mix on low until combined.
2. Add Remaining Sugar: Gradually add the remaining powdered sugar and continue to mix on low until fully incorporated. If the frosting appears dry and crumbly, add a splash more lemon juice.
3. Whip the Frosting: Increase the mixer speed to medium speed and whip for an additional minute, until the frosting is smooth and fluffy.
4. Decorate: Transfer the frosting to a piping bag fitted with a large star tip. Once the cupcakes are completely cool, pipe a generous mound of frosting onto each cupcake. Decorate with additional raspberries and a sprinkle of lemon zest.

Perfect Occasions for Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes are versatile treats that can be enjoyed in various settings:

• Picnics and Outdoor Gatherings: These cupcakes are light and refreshing, making them an excellent choice for picnics or outdoor parties. Their tangy and sweet flavor profile is perfect for a sunny day.
• Brunch Events: Serve these cupcakes at a brunch event to add a burst of citrusy freshness to the spread. They pair wonderfully with a cup of tea or a mimosa.
• Birthday Parties: These cupcakes are a hit at birthday parties, offering a unique flavor that stands out from traditional chocolate or vanilla options.
• Bridal Showers: Celebrate a bride to be with a beautiful dessert option. These cupcakes look gorgeous without having to be a professional cupcake decorator.
• Baby Showers: Celebrate a mom to be with a delicious treat. These pretty and yummy cupcakes are so much fun to display and eat at a baby shower.

Variations to Change It Up

• Berry Medley Cupcakes: Replace the raspberries with a mix of your favorite berries, such as blueberries, strawberries, and blackberries, for a berry medley cupcake.
• Lemon Poppy Seed Cupcakes: Add 2 tablespoons of poppy seeds to the batter for a delightful lemon poppy seed variation. The subtle crunch of the poppy seeds adds a pleasant texture.
• Cream Cheese Frosting: Substitute the buttercream frosting with a tangy cream cheese frosting for a richer, slightly tangy topping that complements the lemon and raspberry flavors.

Storage and Make-Ahead Tips

These Raspberry Lemon Cupcakes can be stored in an airtight container in the refrigerator for up to three days. If you need to make them ahead of time, you can also freeze the cupcakes (without frosting) for up to three months. When ready to serve, simply thaw the cupcakes at room temperature and frost them fresh.

Common Questions About Raspberry Lemon Cupcakes

Can I use frozen raspberries?

Yes, you can use frozen raspberries. However, make sure to thaw and drain them well before adding them to the batter to prevent excess moisture.

How can I make the frosting less sweet?

To reduce the sweetness of the frosting, you can add a bit more lemon juice or even a small amount of cream cheese to balance out the flavor.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is a 1:1 substitution for best results.

Conclusion

Raspberry Lemon Cupcakes are a delightful and refreshing treat that brings together the best of sweet and tangy flavors. Easy to make and perfect for any occasion, these cupcakes are sure to become a favorite in your recipe collection. Whether you’re baking for a party or just to satisfy a sweet craving, this recipe is a winner.

Try this Raspberry Lemon Cupcake recipe today and experience the delicious blend of flavors for yourself! Don’t forget to share your creations on social media and tag us with your beautiful cupcakes. Happy baking!

More desserts to try:

• Cinnamon Rolls with Half and Half
• S’mores Cookie Sandwiches
• Whoopie Pies
• Blueberry Lemonade

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