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Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

Lemon and raspberries - one of those underrated pairings that make you wonder why you never gave them a try! It’s a sweet, tart summer party that nobody wants to leave once they have a taste.
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Course: Cupcakes
Cuisine: American
Keyword: Lemon Raspberry Cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 24
Calories: 489kcal
Author: Brenda Maher

Ingredients

Cupcakes

  • 1 cup (16 tbsp; 226 g) softened, unsalted butter
  • 2 cups (400 g) granulated sugar
  • 4 large eggs at room temperature
  • 3 teaspoons pure vanilla extract
  • 3 cups (376g) leveled & spooned all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (240 ml) whole milk
  • 3 tablespoons lemon zest
  • ⅔ cup (160 ml) lemon juice

Frosting

  • 1 ½ cups (24 tbsp; 340 g) softened, unsalted butter
  • 7 cups (840 g) confectioners’ sugar
  • 6 tablespoons (90 ml) heavy cream
  • 4 teaspoons pure vanilla extract
  • ½ teaspoon salt for tasting
  • 1 cup (330 g) thick raspberry jam or preserves
  • optional lemon slices and fresh raspberries for garnish

Instructions

Cupcakes:

  • Preheat your oven to 350°F (177°C) and line 24 paper liners in two muffin pans.
  • Mix butter and white sugar until creamy; add vanilla and eggs, then mix. In a separate bowl, mix baking powder, flour, and salt. Pour dry ingredients into wet in 3 batches, then add milk, fresh lemon juice, and zest. Mix until just combined.
  • Spoon batter into the 24 liners and bake for 20 minutes. After 18 mins, start checking for doneness with a toothpick (no crumb when pulling out). Let them cool before frosting.

Frosting:

  • Beat softened butter until creamy, then gradually add confectioners’ sugar, vanilla extract, cream, and a pinch of salt. Increase speed and mix for another minute, then add raspberry preserves and mix until thick.
  • Adjust consistency with more sugar for thickness or salt to balance sweetness.
  • Cut holes in the center of cupcakes and fill them with frosting. Top with more frosting, lemon slices, and fresh berries for garnish.

Notes

You can swap heavy cream for half-and-half or milk when making the frosting, but heavy cream is still a better option.

Nutrition

Calories: 489kcal | Carbohydrates: 63.7g | Protein: 4.4g | Fat: 19.7g | Saturated Fat: 11.7g | Cholesterol: 119mg | Sodium: 527mg | Potassium: 167mg | Fiber: 1.1g | Sugar: 44g | Calcium: 159mg | Iron: 2mg
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