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)
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.
Notes
- These cupcakes are light and airy, perfect for spring or summer gatherings.
- Substitute blueberries or strawberries for raspberries if desired.
- Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
