Lemon Raspberry Cupcakes are a delightful treat that combines the bright, zesty flavor of lemon with the sweetness of fresh raspberries. These cupcakes are perfect for spring and summer gatherings, celebrations, or just a sweet indulgence!

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
• 1 cup fresh raspberries (plus extra for garnish)

For the Lemon Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1-2 tablespoons milk (if needed for consistency)
• Fresh raspberries for garnish

Timing

Making Lemon Raspberry Cupcakes takes about 30 minutes for preparation and 20 minutes for baking, plus cooling time.

Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in Raspberries: Gently fold in the fresh raspberries being careful not to overmix.

Step 2: Bake the Cupcakes

1. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
2. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Lemon Buttercream Frosting

1. Beat Butter: In a medium bowl, beat the softened butter until creamy.
2. Add Sugar and Flavorings: Gradually add the powdered sugar, lemon juice, and lemon zest. Beat until smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.

Step 4: Frost the Cupcakes

1. Frost: Once the cupcakes are completely cool, frost them with the lemon buttercream using a piping bag or a spatula.
2. Garnish: Top each cupcake with a fresh raspberry for decoration.

Nutritional Information

Here’s a quick overview of the nutritional content of Lemon Raspberry Cupcakes (per cupcake, based on 12 servings):

Nutrient	Amount per Cupcake
Calories	250
Protein	2g
Fat	10g
Carbohydrates	38g
Sugar	18g

Tips for Customization

• Berry Variations: Substitute raspberries with blueberries, strawberries, or blackberries for different flavors.
• Add Lemon Curd: For an extra burst of lemon flavor, fill the cupcakes with lemon curd before frosting.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.

Storage Instructions

Store any leftover Lemon Raspberry Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Frosted cupcakes can also be frozen for up to 3 months.

Conclusion

Lemon Raspberry Cupcakes are a delightful combination of tart and sweet, making them a perfect dessert for any occasion. Their bright flavors and beautiful presentation are sure to impress!

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking.

Can I use frozen raspberries?

Yes, frozen raspberries can be used. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.