Description
Enjoy a delightful treat with these Raspberry Lemon Heaven Cupcakes, featuring zesty lemon-infused cupcakes swirled with raspberry jam and topped with a luscious raspberry lemon buttercream. Perfectly moist and bursting with fresh citrus and berry flavors, these cupcakes make an elegant dessert for any occasion.
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). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will provide the cupcakes with a tender crumb.
- Add Eggs and Flavors: Add the eggs one at a time, beating well after each to incorporate fully. Then mix in the lemon zest and fresh lemon juice to infuse the batter with bright citrus flavor.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure a soft texture.
- Add Raspberry Swirl: Carefully fold in the raspberry jam, creating swirls throughout the batter without fully mixing it in, which will give a beautiful marbled effect once baked.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
- Prepare the Raspberry Lemon Buttercream: Beat the softened unsalted butter in a large bowl until creamy and smooth, which forms the base of the frosting.
- Add Sugar and Flavors: Gradually add the powdered sugar, about one cup at a time, beating well after each addition to avoid lumps. Incorporate fresh lemon juice, lemon zest, raspberry purée, and a pinch of salt. Continue beating the mixture until the frosting is smooth, fluffy, and vibrant in flavor.
- Frost the Cupcakes: Once the cupcakes are completely cooled, generously apply the raspberry lemon buttercream on top of each cupcake using a spatula or piping bag for a beautiful finish.
- Garnish: Decorate each cupcake with fresh raspberries, lemon slices, and edible flowers to enhance visual appeal and add a fresh touch.
Notes
- For the raspberry purée, strain to remove seeds for a smooth frosting texture.
- You can substitute raspberry jam with fresh raspberries blended with a tablespoon of sugar if desired.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Use fresh lemon juice and zest for the most vibrant flavor.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
