Name: Raspberry Lemon Heaven Cupcakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 box angel food cake mix (prepared according to package directions); 1 cup fresh raspberries; 1 teaspoon lemon zest; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons lemon curd; Extra raspberries and lemon zest (for garnish)

Jump to Recipe·Print Recipe

If you’re looking to treat your senses to something fresh, airy, and absolutely irresistible, you’ve found the answer in Raspberry Lemon Heaven Cupcakes. These cupcakes are the perfect balance of zesty lemon, sweet-tart raspberries, and fluffy angel food cake, topped with a cloud of whipped lemon cream. They bring a pop of sunshine to dessert plates at spring or summer gatherings, and their light texture means you’ll have room for seconds without a hint of guilt. Whether you’re hosting brunch, celebrating with friends, or simply craving a pick-me-up, every bite tastes like joy itself.

Raspberry Lemon Heaven Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Angel Food Cupcakes:
- 1 box angel food cake mix (prepared according to package directions)
- 1 cup fresh raspberries
- 1 teaspoon lemon zest
Lemon Cream Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon curd
- Extra raspberries and lemon zest (for garnish)

How to Make Raspberry Lemon Heaven Cupcakes

Step 1: Prep Your Baking Pan and Oven

Start by preheating your oven to 350°F (175°C). While that warms up, line a standard muffin tin with cupcake liners. This not only makes cleanup a breeze but also helps your Raspberry Lemon Heaven Cupcakes keep their perfect shape and moist texture once baked.

Step 2: Make the Angel Food Batter

Prepare the angel food cake mix just as the box instructs, using water or other required ingredients. Angel food cake batter is naturally fluffy, thanks to all the whipped air, so the key is to handle it gingerly. Stir just enough to combine everything for the fluffiest cupcakes imaginable.

Step 3: Add Raspberries and Lemon Zest

Gently fold in your fresh raspberries and the teaspoon of lemon zest. Folding, rather than stirring vigorously, keeps the batter light and prevents the berries from breaking apart completely, making sure you get little pools of berry magic in every cupcake.

Step 4: Fill and Bake

Divide the batter evenly among your cupcake liners, filling each about three-quarters full—this allows the cupcakes to rise gracefully without overflowing. Slide the tray into the oven and bake for 15 to 18 minutes. When the tops are golden and spring back to a gentle touch, you’ll know they’re just right.

Step 5: Cool Completely

As tempting as it is to dive in right away, let the cupcakes cool entirely in their pan before topping. This patience pays off with ultra-light cakes that don’t deflate and are ready for a glorious swirl of whipped topping.

Step 6: Whip the Lemon Cream

In a chilled bowl, beat your heavy whipping cream to soft peaks. Add powdered sugar and vanilla extract, then continue whipping for a few seconds more. Gently fold in the lemon curd—this mingles the sweet, creamy, and tangy flavors into an irresistible topping for your Raspberry Lemon Heaven Cupcakes.

Step 7: Frost and Garnish

Pipe or spoon the lemon whipped cream onto each cooled cupcake. Finish with a fresh raspberry and sprinkle of lemon zest on top for a look that’s just as stunning as the flavor inside. You’ve officially brought Raspberry Lemon Heaven Cupcakes to life!

How to Serve Raspberry Lemon Heaven Cupcakes

Garnishes

A simple garnish is often the best—fresh raspberries and a shower of lemon zest are classic for a reason. If you want to go extra, a drizzle of lemon curd or a dusting of powdered sugar brings even more flair and a bakery-worthy finish to these Raspberry Lemon Heaven Cupcakes.

Side Dishes

These cupcakes strike a perfect balance of sweetness and brightness, so complement them with similarly refreshing sides. Think a fruit salad peppered with berries and melon, a crisp sparkling lemonade, or even a scoop of vanilla bean ice cream to transform dessert into a true celebration.

Creative Ways to Present

If you’re hosting a party or brunch, display Raspberry Lemon Heaven Cupcakes on a tiered stand with edible flowers and lemon wedges for a wow-worthy focal point. For a picnic, pack them in mason jars layered with extra whipped cream and berries for a fun, portable twist. Kids adore them topped with playful paper flags or pastel sprinkles too!

Make Ahead and Storage

Storing Leftovers

Store any uneaten Raspberry Lemon Heaven Cupcakes in an airtight container in the refrigerator, where they’ll stay light and lovely for up to three days. The whipped lemon cream keeps its texture beautifully, but it’s best to keep the cupcakes chilled to maintain maximum freshness.

Freezing

You can absolutely freeze the cupcakes (without cream) if you’d like to make them in advance. Wrap them tightly in plastic wrap and store in a zip-top freezer bag for up to one month. Simply thaw overnight in the refrigerator, then top with whipped lemon cream and garnishes just before serving.

Reheating

While you don’t need to reheat these cupcakes, allowing refrigerated cupcakes to sit at room temperature for 20 minutes before serving makes the cake extra soft and lets the flavors shine. If you’ve frozen them, allow them to thaw completely before adding any topping for best results.

FAQs

Can I use frozen raspberries if fresh aren’t available?

Absolutely! If fresh raspberries are out of season, frozen can work well. Just be sure to add them to the batter straight from the freezer to minimize juice bleeding, and bake as normal.

What’s the best way to zest a lemon?

For the brightest flavor, use a microplane zester and gently grate only the yellow part of the peel—avoid the white pith underneath, as it can be bitter. Zest the lemon just before using so the oils are fresh and fragrant.

Can I make Raspberry Lemon Heaven Cupcakes gluten free?

Yes! Look for a gluten-free angel food cake mix, and follow the same recipe instructions. The rest of the ingredients are naturally gluten free, so everyone can enjoy a taste of heaven.

How do I get perfectly whipped cream?

Using a chilled bowl and beaters helps the cream whip faster and stay fluffy. Stop when you reach soft peaks—overbeating can turn it grainy or even into butter!

What else could I use instead of lemon curd?

If you’re in a pinch, try using a bit of fresh lemon juice and extra powdered sugar for tang, or swap for orange curd for a fun twist on Raspberry Lemon Heaven Cupcakes. They’re wonderfully adaptable to any citrus you love.

Final Thoughts

I hope you’re as excited as I am to whip up a batch of Raspberry Lemon Heaven Cupcakes. Whether you’re celebrating something special or just bringing a little sunshine to your table, these cupcakes are sure to wow anyone lucky enough to get a bite. Give them a try and let each fluffy, zingy, berry-kissed bite brighten your day!

Raspberry Lemon Heaven Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

Author: admin
Total Time: 33 minutes
Yield: 18 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

These Raspberry Lemon Heaven Cupcakes are a delightful combination of light angel food cake filled with fresh raspberries and lemon zest, topped with a whipped lemon cream and garnished with more raspberries and lemon zest. Perfect for a spring or summer dessert!

Ingredients

Scale

Angel Food Cupcakes:

1 box angel food cake mix (prepared according to package directions)
1 cup fresh raspberries
1 teaspoon lemon zest

Lemon Cream Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon curd
Extra raspberries and lemon zest (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Prepare angel food cake mix as directed, fold in raspberries and lemon zest, fill cupcake liners, and bake for 15–18 minutes.
Make Lemon Cream: Whip cream, powdered sugar, and vanilla until soft peaks form. Fold in lemon curd.
Decorate Cupcakes: Pipe or spread whipped lemon cream on cooled cupcakes. Garnish with raspberries and lemon zest.