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Raspberry Lemon Heaven Cupcakes

Delicate lemon cupcakes topped with a fresh raspberry frosting for a heavenly treat.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup raspberry puree

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
  4. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
  5. Divide batter evenly among cupcake liners and bake for 18-20 minutes. Let cool completely.
  6. For the frosting, beat butter until creamy. Gradually add powdered sugar, then raspberry puree until smooth.
  7. Frost cooled cupcakes and garnish with fresh raspberries if desired.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally