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Raspberry Lemon Heaven Cupcakes

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These Raspberry Lemon Heaven Cupcakes combine tart raspberries, zesty lemon, and a soft, buttery crumb for a light, crowd-pleasing dessert. Perfect for parties, birthdays, or any occasion where you want a beautiful and delicious treat that’s easy to make.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened (or plant-based butter for dairy-free)
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) whole milk (or almond/oat milk for dairy-free)
  • Zest from 1 large lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) fresh raspberries, lightly tossed in flour (or frozen, unthawed)
  • For the Lemon Cream Cheese Frosting:
  • 4 oz (113g) cream cheese, softened (or vegan cream cheese for dairy-free)
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (200g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Optional for Garnish:
  • Extra fresh raspberries
  • Lemon slices or zest curls
  • Edible flowers (pansies or violets)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, combine sugar and lemon zest. Rub zest into sugar with fingertips until fragrant.
  4. Add softened butter to sugar-zest mixture. Beat with a hand mixer on medium speed until pale and fluffy, about 2-3 minutes.
  5. Beat in eggs one at a time, scraping down the bowl after each. Mix in lemon juice, milk, and vanilla extract. Mixture may look curdled.
  6. Add dry ingredients to wet in two batches, mixing just until incorporated. Do not overmix.
  7. Toss raspberries in a spoonful of flour. Gently fold into batter with a spatula.
  8. Divide batter evenly among cupcake liners (about 2/3 full). Bake for 17-20 minutes, until tops are golden and a toothpick comes out clean.
  9. Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Beat until creamy and spreadable, about 2 minutes.
  11. Frost cooled cupcakes. Garnish with extra raspberries, lemon curls, or edible flowers if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and vegan cream cheese. Use frozen raspberries straight from the freezer. Do not overmix the batter for a light crumb. Frost only when cupcakes are completely cool. Store in an airtight container in the fridge for up to 4 days or freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: raspberry lemon cupcakes, party dessert, easy cupcakes, lemon cream cheese frosting, summer dessert, birthday cupcakes, kid-friendly, dairy-free option, gluten-free option

Find it online: https://realityeats.com/raspberry-lemon-heaven-cupcakes-recipe-easy-party-dessert/