Raspberry Lemon Cupcakes

Posted on 11/29/2024

Posted by Ava

raspberry lemon cupcakes topped with pink frosting, raspberries, and lemon slices.

DESSERT

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Raspberry Lemon Cupcakes can bring joy and cheer into any day – they are sweet yet tart, with an irresistibly fresh combination of fresh raspberries and zesty lemon – never fail to be crowd pleasers and will bring delight whether baking for someone’s birthday party, hosting an afternoon brunch event, or treating yourself (you deserve it) these delightful morsels never fail to satisfy.

Plus, they’re surprisingly simple to make! You don’t need fancy tools or skills; instead, all you need are some basic ingredients and a love for good food. Now, let’s jump right in and talk about why these cupcakes truly deserve a spot in your recipe box—and perhaps even your Instagram feed!

Raspberry lemon cupcakes with pink frosting, topped with fresh raspberries and lemon slices.

Why Raspberry and Lemon Are a Match Made in Heaven

Raspberry and lemon are like the ultimate power couple of the dessert world. Raspberries bring a natural sweetness with just enough tartness, while lemons add that bright, citrusy zing. When you combine them, you get a dessert that’s light, refreshing, and never too heavy.

Unlike richer flavors like chocolate or caramel, raspberry and lemon feel almost guilt-free (not that you should ever feel guilty about cupcakes). They’re perfect for summer parties, baby showers, or even as a light finish to a heavier meal.

And let’s not forget the aesthetics. The pop of red from the raspberries against the pale yellow of the lemon frosting makes these cupcakes look as good as they taste. Trust me, they’re the kind of dessert that makes people say, “Wait, you made these?”

Ingredients:

The great thing about this recipe is that most of the ingredients are probably already in your kitchen. But let’s go over the essentials to make sure you’re fully prepped.

For the Raspberry Lemon Cupcakes:

1 ½ cups all-purpose flour: The base of your batter. Make sure to measure accurately for the best texture.
1 tsp baking powder: Gives the cupcakes their light, fluffy rise.
¼ tsp baking soda: Works with the acid in the lemon juice to boost that fluffiness.
½ tsp salt: Just a touch to balance out the sweetness.
½ cup unsalted butter: Softened to room temperature for easy mixing.
1 cup granulated sugar: The sweetness that ties everything together.
2 large eggs: Helps bind everything and adds richness.
1 tsp vanilla extract: Boosts all the other flavors.
Zest of 1 lemon: Adds that bright citrus flavor.
2 tbsp fresh lemon juice: For an extra punch of lemony goodness.
½ cup whole milk: Keeps the cupcakes moist.
1 cup fresh raspberries: The juicy stars of the show.

For the Lemon Buttercream Frosting:

½ cup unsalted butter: Softened and ready to whip.
2 cups powdered sugar: The foundation of your frosting.
2 tbsp fresh lemon juice: Gives the frosting its tangy flavor.
1 tsp lemon zest: For an extra hit of citrus.
2 tbsp heavy cream: Helps create a silky, pipeable texture.
Fresh raspberries for garnish: Because presentation matters!

Making Raspberry Jam

Prepare Ingredients: Assemble all of the ingredients necessary for raspberry jam making. If using frozen raspberries, you may want to add a small amount of cornstarch to help thicken the jam.
Cook the Jam: Pour all ingredients into a large saucepan and set the heat to medium-low; simmer the mixture for about 20 minutes while frequently stirring it as it thickens.
Cool and Store: Once thickened, transfer the jam into a glass jar. Let it cool to room temperature before sealing the jar.
Refrigerate: Store the cooled jam in the refrigerator, where it will keep for up to two weeks.

fresh raspberries and sugar in a white bowl, with a lemon slice in the background.

mashed raspberries in a white bowl, ready to be turned into jam.

A Step-by-Step Guide to Perfect Lemon Raspberry Cupcakes

Here comes the fun part: baking! No worries if you are an amateur baker; this recipe is quite forgiving; simply follow these steps, and your cupcakes will turn out perfectly.

Preheat Oven

Begin by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients

Whisk the cake flour, baking powder, and salt in a large bowl until well mixed.

Combine Wet Ingredients

A glass bowl with cookie dough and eggs being mixed with a black spatula.

Whisk the melted butter, sugar, lemon zest and juice together until everything is evenly mixed. Next add your eggs, vanilla extract and lemon juice and continue mixing the batter until everything has combined fully.

Incorporate Dry Ingredients

A glass bowl with flour being mixed into a butter and sugar mixture using a black spatula.

Slowly add half the flour mixture into the wet ingredients, stirring until just mixed in.

Add Yogurt and Remaining Flour

A glass bowl with cookie dough and a dollop of yogurt being mixed in with a black spatula.

A smooth cookie dough mixture in a glass bowl with a black spatula.

Stir in the yogurt, then add the rest of the flour mixture. Continue mixing until the batter is fully combined. The batter will be thin.

Fill Cupcake Liners

A muffin tin with cupcake liners filled with uncooked batter.

Pour about ¼ cup of batter into each cupcake liner, filling them about halfway.

Bake

Put the pan in the oven and cook for 18-22 minutes, or until an inserted cake tester comes out clean.

Cool

Take the cupcakes out of the pan and transfer them onto a wire rack, where they should cool completely before serving.

Core and Fill Cupcakes

Baked muffins with a raspberry jam center.

Once your cupcakes have cooled, use a cupcake corer to remove their centers. Fill each one with 1 or 2 teaspoons of chilled raspberry jam for filling.

Frost

A raspberry-lemon cupcake with a bite taken out, revealing raspberry jam inside.

Frost the cupcakes with mascarpone frosting. Garnish with fresh raspberries, lemon slices, and lemon zest for a decorative touch.

Let’s Talk Frosting

The lemon buttercream frosting is the cherry on top (or in this case, the raspberry on top). It’s creamy, tangy, and perfectly sweet, making it the ideal partner for these cupcakes.

How to Make It:

raspberry lemon buttercream frosting with whole raspberries.

Whisk the softened butter until creamy and smooth in a bowl.
gradually adding powdered sugar by cupful until well mixed after each addition.
Add lemon juice, zest, and cream. Blend until the frosting becomes light and fluffy – if it is too thick add more cream or powdered sugar.

Decorating Tips

This is where you can let your creativity shine. Whether you’re a frosting expert or a beginner, here are some easy ideas:

The Classic Swirl: Use a piping bag with a star tip to create that bakery-style swirl.
Keep It Simple: Spread the frosting with a knife for a rustic, homemade look.
Extra Garnish: Add a fresh raspberry on top of each cupcake, along with a sprinkle of lemon zest or powdered sugar.

Are you feeling extra fancy? Add an extra special touch by drizzleing raspberry sauce over your frosting or using edible glitter to give your treat an extra sparkly edge.

Pro Tips for Perfect Cupcakes

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps everything mix together smoothly.
Don’t Overmix: Overmixing can make your cupcakes dense instead of fluffy. Stir just until everything is combined.
Check for Doneness Early: Ovens can be unpredictable, so start checking your cupcakes a minute or two before the timer goes off.
Storage: These cupcakes should be enjoyed fresh but will stay delicious for 2-3 days when stored in an airtight container in the fridge if it is warm out.

Making Raspberry Lemon Cupcakes with Friends

Baking raspberry lemon cupcakes with friends is an enjoyable and rewarding activity that brings everyone together in the kitchen. From gathering ingredients to mixing the batter, each step offers opportunities for bonding and laughs – filling cupcake liners is great fun too, while decorating creatively adds another dimension! Plus nothing beats sharing homemade treats made by you with friends and family after they have been baked and decorated – this activity makes the perfect activity for gatherings or celebrations!

A Personal Note

I remember the first time I made these cupcakes. It was for a small family gathering, and I wanted something light yet indulgent. Surprisingly, my niece, who’s usually a chocolate-only kind of kid, couldn’t stop eating them. In fact, she even asked for the recipe—at age nine! Needless to say, that was a moment of pure baking success.That’s when I knew this recipe was a keeper.

So, whether you’re a seasoned baker or a total newbie, I hope you love these raspberry lemon cupcakes as much as my family does. These cupcakes are elegant, whimsical and sure to put a smile on anyone’s face!

FAQs

What is the secret to super moist cupcakes?

The secret to super moist cupcakes lies in using ingredients that add moisture and prevent dryness. For starters, make sure you’re using whole milk or buttermilk instead of low-fat options. Adding a bit of oil along with butter also helps keep the cupcakes soft. Another key to successful muffin making is not overbaking them; remove from the oven when a toothpick comes out clean. Finally, allow them to cool properly so as to lock in moisture.

What does lemon juice do in cupcakes?

Lemon juice does a few things in cupcakes. First, it adds a burst of fresh, tangy flavor that balances out the sweetness. Second, when combined with baking soda or baking powder, it helps activate the leavening agents, making the cupcakes rise and giving them that light, fluffy texture. And, of course, it complements lemon zest perfectly, enhancing the citrus flavor in the batter!

How do you put fruit in the middle of a cupcake?

If you want to put fruit in the middle of a cupcake, you have a couple of options. One common method is to cut out a small portion of the cupcake’s center (a cupcake corer works great for this!) and fill it with fruit before baking. For best results, toss the fruit in a little flour to prevent it from sinking to the bottom. Another option is to mix the fruit directly into the batter, ensuring that it’s evenly distributed for a fruity surprise in every bite!

How do you keep cupcakes moist and fluffy?

If you want to put fruit in the middle of a cupcake, you have a couple of options. One common method is to cut out a small portion of the cupcake’s center (a cupcake corer works great for this!) and fill it with fruit before baking. For best results, coat fruit with flour to stop it from sinking. Another option would be mixing fruit into your batter directly for even distribution for an amazing fruity experience in each bite!

Why You’ll Love These Cupcakes

Raspberry lemon cupcakes aren’t just dessert; they’re an instant mood booster! These delicious tarts combine the bold flavor profile of fresh raspberries with tart lemon to deliver an irresistibly bold and satisfying experience, creating happiness in every bite!
These cupcakes are also highly versatile. Hosting a summer barbecue? Bring these along as an end-of-meal dessert; want to impress coworkers at work? Take them into the office; need something sweet on an uninspiring day? Bring along some cupcakes!
Plus, they’re beautiful. The soft yellow frosting with a pop of red from the raspberries is almost too pretty to eat.

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