Raspberry Lemon Heaven Cupcakes
Bright, zesty, and bursting with raspberry goodness! These homemade Raspberry Lemon Cupcakes are ultra-moist, perfectly tart, and topped with a luscious lemon cream cheese frosting. A swirl of raspberry drizzle takes these summer cupcakes to fruity dessert perfection!
Ingredients:
For the Moist Lemon Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup granulated sugar
⅓ cup unsalted butter, softened
2 large eggs
½ cup sour cream or Greek yogurt
¼ cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh raspberries (or frozen, thawed and drained)
For the Tangy Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Optional Raspberry Drizzle:
½ cup fresh raspberries
1 tbsp sugar
1 tbsp water
Instructions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well.
5. Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
6. Gradually stir in the dry ingredients until just combined.
7. Gently fold in raspberries, being careful not to crush them.
8. Spoon the batter into cupcake liners, filling each about ¾ full.
9. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
10. Cool completely on a wire rack before frosting.
Make the Lemon Cream Cheese Frosting:
1. Beat cream cheese and butter together until smooth.
2. Gradually add powdered sugar, beating until fluffy.
3. Mix in lemon juice, zest, and vanilla.
Optional: Raspberry Drizzle
1. In a small saucepan, combine raspberries, sugar, and water.
2. Simmer over medium heat for ~5 minutes until thickened.
3. Strain to remove seeds and let cool.
To Assemble:
Frost cooled cupcakes with lemon cream cheese frosting.
Drizzle with the raspberry sauce for an extra pop of color and fruity flavor!
Tips:
For maximum flavor, use fresh lemons for the juice and zest.
Handle raspberries with care to avoid breaking them in the batter.
Store frosted cupcakes in the fridge if not serving immediately.
raspberry lemon cupcakes, lemon cream cheese frosting, easy cupcake recipes, summer desserts
