Description
These Raspberry Lemon Bliss Cupcakes bring together the perfect balance of sweet and tangy flavors. Soft, moist cupcakes infused with fresh raspberries and zesty lemon are topped with a luscious lemon cream frosting. A delightful treat for any occasion!
Ingredients
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Milk
- Fresh raspberries
- Lemon zest
For the Lemon Cream Frosting:
- Unsalted butter, softened
- Powdered sugar
- Lemon juice
- Lemon zest
- Fresh raspberries for garnish
- Lemon zest for garnish
Instructions
- Preheat the Oven:
- Set oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add dry ingredients to the butter mixture, alternating with milk.
- Fold in fresh raspberries and lemon zest.
- Bake the Cupcakes:
- Divide batter evenly among cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely on a wire rack.
- Prepare the Frosting:
- Beat butter until creamy.
- Slowly add powdered sugar, lemon juice, and lemon zest.
- Beat until smooth and fluffy.
- Frost and Garnish:
- Frost the cooled cupcakes with lemon cream frosting.
- Garnish with fresh raspberries and a sprinkle of lemon zest.
Notes
- For extra tanginess, add a bit more lemon juice to the frosting.
- Store cupcakes in an airtight container for up to 3 days.
- Substitute dairy-free butter and milk for a vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American