Description
Discover how to make the best Raspberry Lemon Cupcakes with our step-by-step guide, tips for moist cupcakes, and delicious frosting options.
Ingredients
- 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.
- 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!
Instructions
Begin by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.
Whisk the cake flour, baking powder, and salt in a large bowl until well mixed.
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.
Slowly add half the flour mixture into the wet ingredients, stirring until just mixed in.
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.
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.
Take the cupcakes out of the pan and transfer them onto a wire rack, where they should cool completely before serving.
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 the cupcakes with mascarpone frost
Notes
- A light and fluffy cupcake with a tangy lemon flavor and a sweet raspberry filling.
- Topped with a swirl of raspberry buttercream frosting and a fresh raspberry, perfect for any celebration.
- Best served fresh but can also be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: raspberry lemon cupcakes, raspberry cupcakes, lemon cupcakes, homemade cupcakes, raspberry frosting, lemon dessert, fruity cupcakes, raspberry jam filled cupcakes