How To Make Raspberry Lemon Cupcakes
Here’s a raspberry lemon cupcakes recipe that is nothing short of perfect. Made from moist crumb cupcakes with pink frosting and fresh raspberries.
For the Cupcake:
- ½cupunsalted butter,(115 grams), softened to room temperature
- 1cupgranulated sugar,(200 grams)
- 2large eggs,room temperature
- 2tsppure vanilla extract
- 1½cupsall purpose flour,(190 grams), spoon & leveled
- 2tspbaking powder
- ½cupmilk,(120 milliliter)
- ⅓cupfresh juice from two medium lemons,(80 milliliter)
- 2tsplemon zest
For the Frosting:
- ¾cupsunsalted butter,(170 grams), softened to room temperature
- 3½cupsconfectioner’s sugar,(420 grams)
- 3tbspheavy cream,(45 milliliter)
- 2tsppure vanilla extract
- ¼tspsalt,to taste
- ½cupthick raspberry preserves,(165 rams), or jam
- fresh raspberries and lemon,slices for garnish, optional
Preheat the oven to 350 degrees F (177 degrees C). Line a 12-count muffin pan with paper liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. for about 2 to 3 minutes.
Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined for about 2 full minutes.
Scrape down the sides and bottom of the bowl as needed. Set aside.
In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition.
The batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners.
Bake for about 20 minutes. Check at 18 minutes then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
Beat softened butter on medium speed for about 3 to 4 minutes until completely smooth and creamy.
Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute.
Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin and then add more salt to offset the added sweetness.
Frost cooled cupcakes however you’d like.
To fill the cupcakes, using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about ¾-inch deep.
Place 1 spoonful of raspberry frosting inside and top with the piece of cupcake you removed to seal.
Top with fresh raspberry and a lemon slice. Store cupcakes in an airtight container at room temperature for 1 day and then in the refrigerator for up to 3 days.
- Calories: 501.48kcal
- Fat: 21.87g
- Saturated Fat: 13.49g
- Trans Fat: 0.78g
- Monounsaturated Fat: 5.78g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 74.32g
- Fiber: 0.77g
- Sugar: 58.38g
- Protein: 3.38g
- Cholesterol: 87.99mg
- Sodium: 231.80mg
- Calcium: 88.47mg
- Potassium: 72.23mg
- Iron: 1.10mg
- Vitamin A: 195.23µg
- Vitamin C: 4.75mg
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