These Raspberry Lemon Heaven Cupcakes are bright, soft, and easy to make.
introduction
These cupcakes mix tart lemon and sweet raspberry for a fresh, light treat. If you like airy desserts, you might also enjoy a similar light cake, such as the cloud cake recipe that gives a soft, pillowy texture.
why make this recipe
Make this recipe when you want a quick, fresh dessert for a napkin-and-plate crowd. The lemon zest lifts the crumb and the raspberries add a juicy bite. This cupcake works for parties, picnics, or a simple treat at home, and it pairs well with bright, savory dishes like the lemon herb salmon recipe for a lemon-forward meal.
how to make Raspberry Lemon Heaven Cupcakes
Preheat and prepare the pan, mix dry and wet ingredients, fold in raspberries, then bake until a toothpick comes out clean or with moist crumbs. Cool the cupcakes, then make a smooth cream cheese lemon frosting and spread it on each cupcake. For a light crumb, do not overmix when you add flour and fold in the raspberries gently so they do not break too much. See the full directions below.
Ingredients :
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- ½ cup sour cream or Greek yogurt (room temperature)
- 1 cup frozen raspberries (or fresh)
- ½ cup unsalted butter (room temperature) [for frosting]
- 8 oz cream cheese (room temperature)
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Zest of 1 lemon (optional, for garnish)
Directions :
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Mix in vanilla, lemon zest, and lemon juice.
- Add the dry ingredients in two batches, alternating with sour cream. Mix until just combined.
- Gently fold in raspberries with a spatula.
- Divide batter evenly among cupcake liners.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla, then beat until fluffy.
- Frost cooled cupcakes and garnish with lemon zest or fresh raspberries if desired.
how to serve Raspberry Lemon Heaven Cupcakes
Serve at room temperature. Put a swirl of frosting on each cupcake and add a small lemon zest or a raspberry on top. These go well with tea, coffee, or a light lunch.
how to store Raspberry Lemon Heaven Cupcakes
Store in an airtight container in the fridge for up to 4 days because of the cream cheese frosting. Let them sit at room temperature 20–30 minutes before serving for the best texture. You can freeze unfrosted cupcakes in a sealed bag for up to 2 months and frost after thawing.
tips to make Raspberry Lemon Heaven Cupcakes
- Use room temperature eggs, butter, and sour cream for a smooth batter.
- Fold raspberries in gently to keep them whole and avoid pink batter.
- Do not overmix after you add flour; stop when just combined.
- If you want a lighter cake crumb, try techniques from a soft cake like the cloud cake recipe to keep the batter airy.
- If the frosting is too thin, chill for 10 minutes and beat again; if too thick, add a little lemon juice or milk.
variation (if any)
- Use fresh raspberries instead of frozen for less bleed.
- Swap sour cream for Greek yogurt for tang.
- Add 1/4 cup poppy seeds to the batter for lemon-poppy cupcakes.
- For a lighter frosting, use whipped cream cheese combined with whipped cream (serve immediately).
FAQs
Q: Can I use fresh raspberries instead of frozen?
A: Yes. Fresh raspberries work well and may bleed less into the batter.
Q: Can I make these cupcakes dairy-free?
A: You can try dairy-free butter and cream cheese alternatives and use a dairy-free yogurt, but texture may change.
Q: Why did my cupcakes sink in the middle?
A: Possible causes: oven temp too low or opened oven door while baking, or batter overmixed. Check oven with a thermometer and avoid overmixing.
Q: Can I make the batter ahead of time?
A: You can mix the dry and wet ingredients separately and combine before baking, but avoid folding in raspberries until right before baking.
Q: How do I keep raspberries from turning the batter pink?
A: Use frozen raspberries briefly thawed and drained, fold them in gently, or toss them lightly in a tablespoon of flour before adding to batter to reduce bleeding.
Raspberry Lemon Heaven Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla, lemon zest, and lemon juice.
- Add the dry ingredients in two batches, alternating with sour cream. Mix until just combined.
- Gently fold in raspberries with a spatula.
- Divide batter evenly among cupcake liners.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter and cream cheese until smooth.
- Add powdered sugar, lemon juice, and vanilla, then beat until fluffy.
- Frost cooled cupcakes and garnish with lemon zest or fresh raspberries if desired.