Description
Raspberry Lemon Heaven Cupcakes are a delightful treat featuring light and fluffy lemon-flavored cupcakes swirled with sweet raspberry jam. Topped with a smooth and tangy raspberry lemon buttercream, these cupcakes are perfect for any celebration or simply indulging your sweet tooth with a fresh fruity twist.
Ingredients
Scale
For the Lemon Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup buttermilk
For the Raspberry Swirl:
- ½ cup raspberry jam (or blended fresh raspberries with 1 tbsp sugar)
For the Raspberry Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup raspberry purée (strained for smooth frosting)
- Pinch of salt
Optional Garnishes:
- Fresh raspberries
- Lemon slices
- Edible flowers
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large bowl, cream the softened butter and granulated sugar together until the texture is light and fluffy, creating a perfect base for the cupcakes.
- Add Eggs and Flavors: Incorporate the eggs one at a time, beating thoroughly after each addition. Stir in the lemon zest and lemon juice to infuse fresh citrus flavor.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix just until everything is combined to maintain the batter’s lightness.
- Add Raspberry Swirl: Gently fold in raspberry jam, swirling it through the batter carefully to create a marbled effect without fully mixing it in.
- Fill and Bake: Spoon the batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Raspberry Lemon Buttercream: Beat the softened butter in a large bowl until creamy and smooth, forming the base of your frosting.
- Add Sugar and Flavors: Gradually add powdered sugar one cup at a time, beating well after each addition. Mix in fresh lemon juice, lemon zest, raspberry purée, and a pinch of salt. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost each one with the raspberry lemon buttercream for a luscious finish.
- Garnish: Decorate the frosted cupcakes with fresh raspberries, lemon slices, and edible flowers to enhance both appearance and flavor, perfect for any special occasion.
Notes
- You can substitute raspberry jam with fresh raspberries blended with sugar for a fresher swirl effect.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Straining the raspberry purée helps achieve a smooth and silky frosting texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
