Lemon Raspberry Cupcakes Recipe

These Lemon Raspberry Cupcakes are a delightful treat that combines the bright flavors of lemon and the tartness of raspberries. Perfect for any occasion, this desserts recipe is sure to impress your family and friends.

The cupcakes are moist and fluffy, topped with a creamy lemon frosting that complements the raspberry filling beautifully. This recipe is straightforward and ideal for both novice and experienced bakers.

Delicious Lemon Raspberry Cupcakes

These cupcakes feature a light lemon-flavored cake filled with fresh raspberries and topped with a tangy lemon buttercream frosting. The recipe yields about 12 cupcakes and takes approximately 1 hour from start to finish.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
2 tablespoons fresh lemon juice (for frosting)
1 teaspoon lemon zest (for frosting)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Mix the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Add Raspberries: Gently fold in the fresh raspberries into the batter.
Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Prepare the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Stir in the lemon juice and lemon zest until smooth and fluffy.
Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the lemon buttercream using a piping bag or a spatula.
Serve: Enjoy your Lemon Raspberry Cupcakes as a delightful dessert!