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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes

Delight in these Raspberry Lemon Heaven Cupcakes that combine vibrant flavors for a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: SWEET TREATS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-purpose flour The foundation of your cupcakes.
  • 2 teaspoons Baking powder Helps the cupcakes rise.
  • 1 teaspoon Baking soda Boosts acidity of lemon juice.
  • ½ teaspoon Salt Enhances sweetness.
  • ¾ cup Granulated sugar Sweetens and keeps cupcakes moist.
  • ½ cup Unsalted butter Adds richness.
  • 2 large Large eggs Binds ingredients.
  • 1 tablespoon Lemon zest Infuses batter with flavor.
  • 2 tablespoons Fresh lemon juice Adds tartness.
For the Raspberry Filling
  • 1 cup Fresh raspberries The star of the filling.
  • ¼ cup Sugar Sweetens the raspberries.
  • 1 tablespoon Cornstarch Thickens the filling.
For the Frosting
  • ½ cup Butter Base for creamy frosting.
  • 2 cups Powdered sugar Sweetens and stabilizes the frosting.
  • 2 tablespoons Lemon juice Brightens the flavor.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowl
  • saucepan
  • whisk
  • Mixer

Method
 

How to Make Raspberry Lemon Heaven Cupcakes
  1. Prepare filling: Combine fresh raspberries, sugar, and cornstarch in a saucepan. Cook over medium heat until bubbling, mashing slightly, then let cool.
  2. Preheat oven: Set your oven to 350°F (175°C) and line a cupcake pan with liners.
  3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar: Beat butter and sugar until light and fluffy. Add eggs, lemon zest, and lemon juice.
  5. Combine wet and dry: Gradually add dry mixture to creamed mixture, mixing just until combined.
  6. Fill liners: Scoop batter into liners halfway, add raspberry filling, then cover with more batter.
  7. Bake away: Bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool completely.
  8. Frost & garnish: Frost with lemon buttercream and add fresh raspberries or lemon zest on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 25mgIron: 0.5mg

Notes

For best flavor, use fresh lemon juice and zest. Avoid over-mixing for light cupcakes. Cool filling before adding to batter.

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