Raspberry Lemon Cupcakes Recipe
Introduction
These Raspberry Lemon Cupcakes combine bright citrus flavors with sweet raspberry for a delightful treat. Soft, moist cupcakes topped with a creamy raspberry buttercream make them perfect for any celebration or a special homemade dessert.
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 lemon, zest and juice
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 1 ½ cups butter, softened (for frosting)
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 18 ounces seedless raspberry jam
- 2 tablespoons milk (for frosting)
- Fresh raspberries for garnish
Instructions
- Step 1: Preheat the oven to 350º F and line a muffin tin with paper cupcake liners. Set aside.
- Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: Using an electric stand mixer, cream 1 cup softened butter with the granulated sugar until light and fluffy, about 2 minutes.
- Step 4: Add eggs one at a time, beating well after each addition until fully incorporated.
- Step 5: Mix in the lemon zest, lemon juice, and vanilla extract until combined.
- Step 6: Alternately add the flour mixture and milk to the batter in two additions each, beating just until blended.
- Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Step 8: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Remove cupcakes from the oven and let them rest for 5 minutes before transferring to a wire rack to cool completely.
- Step 10: To make the frosting, cream 1 ½ cups butter in an electric mixer until light and fluffy.
- Step 11: Gradually add powdered sugar and mix until mostly combined.
- Step 12: Beat in vanilla extract and raspberry jam until fully incorporated.
- Step 13: Add milk and whip the frosting until it reaches a spreadable consistency, adjusting milk and sugar as needed.
- Step 14: Once cupcakes are completely cool, spread the frosting on top and garnish with fresh raspberries.
Tips & Variations
- For extra lemon flavor, add a teaspoon of lemon extract to the batter along with the zest and juice.
- Use homemade raspberry jam or fresh pureed raspberries for a fresher frosting taste.
- Substitute milk with buttermilk for a richer, tangier crumb in the cupcakes.
- Top cupcakes with a light dusting of powdered sugar in addition to the fresh raspberries for an elegant finish.
Storage
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 2 months; thaw completely before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of jam in the frosting?
While fresh or frozen raspberries can be used, they often add extra moisture that can alter the frosting’s texture. Using jam provides a smoother and more stable finish, but you can puree frozen raspberries and strain out seeds for an alternative.
How do I prevent cupcakes from sinking in the middle?
Make sure not to overmix the batter, and avoid opening the oven door during the first 15 minutes of baking. Also, check that your baking powder is fresh as expired leavening agents can cause sinking.
Print
Raspberry Lemon Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 24 cupcakes 1x
Description
These Raspberry Lemon Cupcakes are delightful treats combining tangy lemon zest and juice with sweet raspberry jam buttercream frosting. The moist lemon-flavored cupcakes are topped with a creamy raspberry buttercream and finished with fresh raspberries for a perfect balance of fruity and sweet, making them ideal for celebrations or a special dessert.
Ingredients
Cupcake Batter
- 2 ⅓ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- ⅔ cup milk
Buttercream Frosting
- 1 ½ cups butter, softened
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
- 18 ounces seedless raspberry jam
- 2 tablespoons milk
Garnish
- Fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350º F. Line a muffin tin with paper cupcake liners and set aside to be ready for the batter.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using an electric stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure full incorporation.
- Add Lemon and Vanilla: Mix in the lemon zest, lemon juice, and vanilla extract until everything is well combined and fragrant.
- Combine Dry and Wet Ingredients: Alternately add the flour mixture and milk to the wet ingredients in approximately two parts, mixing just until blended after each addition to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them rest for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Prepare Buttercream Frosting: In an electric stand mixer, cream the softened butter until light and fluffy to create the base of the frosting.
- Add Powdered Sugar: Gradually add powdered sugar to the creamed butter, mixing until mostly combined.
- Incorporate Flavorings: Beat in the vanilla extract and seedless raspberry jam until the mixture is well blended, creating a vibrant flavored frosting.
- Adjust Consistency: Add milk and whip the frosting until it reaches a spreadable consistency. Adjust milk and sugar amounts as needed to achieve the desired thickness.
- Frost Cupcakes: Once the cupcakes are completely cooled, generously top each with the raspberry buttercream frosting and garnish with fresh raspberries.
Notes
- To prevent overmixing, add flour and milk alternately and mix until just combined.
- Ensure cupcakes are completely cool before frosting to avoid melting the buttercream.
- You can substitute the seedless raspberry jam with any other fruit jam for different flavors.
- For extra lemon flavor, add a little lemon extract to the batter or frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry lemon cupcakes, lemon cupcakes, raspberry buttercream, lemon zest cupcakes, raspberry jam frosting, homemade cupcakes, fruity cupcakes
