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Raspberry Lemon Heaven Cupcakes

Delight in these fluffy lemon cupcakes topped with creamy raspberry frosting—a perfect treat for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups milk
  • 1 large lemon, zest and juice
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
For the Raspberry Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.75 cups fresh raspberries (or frozen, thawed)
  • 1 teaspoon vanilla extract
  • as needed splash milk for consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the lemon juice and zest.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients into the wet mixture, alternating with the milk, until just combined.
  7. Scoop the batter into lined cupcake pans, filling each liner about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  2. Let the cupcakes cool completely.
Frosting
  1. In a large mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and blend well.
  3. Add the raspberries and vanilla extract, mixing until combined.
  4. Adjust consistency with a splash of milk if necessary.
  5. Frost each cooled cupcake generously.

Notes

Store any leftovers in an airtight container for up to three days. Feel free to use other berries for frosting variations.