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Let me share my Raspberry Lemon Heaven Cupcakes with you. These little beauties are my go to recipe when I want to wow a crowd. The combination of bright lemon and sweet raspberries creates this perfect balance of flavors that makes everyone smile. I've baked these for everything from casual brunches to fancy bridal showers and they never fail to impress.
What Makes These Extra Special
Every bite of these cupcakes is pure joy. The way the tart lemon plays with the sweet raspberries is absolutely magical. I love how they look on a dessert table too those pretty pink and yellow colors just make everyone happy. Plus they're so versatile you can dress them up or down depending on the occasion.
Your Baking List
- All Purpose Flour: The foundation of our perfect cupcakes
- Butter: Use the good stuff room temperature please
- Fresh Raspberries: Pick the plumpest ones you can find
- Lemon Zest and Juice: Fresh lemons only no bottled stuff here
- Sugar: Just regular granulated for the cakes
- Eggs: Set these out early to reach room temp
- Powdered Sugar: For that dreamy frosting
- Milk: Whole milk gives the best texture
- Baking Powder: For perfectly fluffy cakes
Kitchen Tools:
You'll need your favorite muffin tin some mixing bowls and a mixer (hand or stand both work great). Don't forget your microplane for those lemons.Let's Bake Together
- Mix It Up
- Start by whisking your dry ingredients then cream that butter and sugar until it's super fluffy. The eggs lemon zest and juice go in next then alternate your flour mix and milk.
- Add Those Berries
- Fold in your raspberries so gently we want them whole not crushed.
- Time to Bake
- Get your oven to 350°F fill those liners about two thirds full and let them bake until they're perfect and springy about 20 minutes.
- Make That Frosting
- While they cool whip up the dreamiest lemon frosting you'll ever taste.
Make Them Pretty
I love getting creative with these cupcakes. Sometimes I'll pipe gorgeous swirls other times I'll keep it simple with a dollop of frosting and a fresh raspberry on top. When I'm feeling fancy I'll add a light lemon glaze drizzle it looks like little sunbeams on top.
My Best Baking Secrets
Here's what I've learned after making these countless times. Toss those raspberries in a little flour first so they don't sink. Everything needs to be room temperature before you start. And please don't overmix the batter we want these cupcakes light as clouds.
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Mix It Up
Sometimes I'll swap in blueberries when raspberries aren't in season. Need them gluten free? Just use your favorite gluten free flour blend. I've even made these vegan for my daughter using plant based butter and egg replacer they turn out beautifully.
Keep Them Fresh
These beauties stay perfect in an airtight container in the fridge for about 4 days. If you're planning ahead you can freeze the unfrosted cupcakes for up to 3 months. I love serving them with afternoon tea or alongside a glass of sparkling lemonade.
Good To Know
For those watching their calories each cupcake is about 200 to 250 depending on how generous you are with the frosting. The fruit adds some nice nutrients and if you want to lighten them up a bit I've had great success using Greek yogurt for some of the butter.
More Sweet Treats to Try
If you love these cupcakes you've got to try my other fruit filled favorites: My super moist Lemon Blueberry Loaf that's perfect with coffee, The fluffiest Strawberry Shortcake you'll ever taste, My show stopping Blackberry Almond Tart that's easier than it looks. Each one is tested and perfected in my kitchen.
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Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh?
- Yes, you can use frozen raspberries, but thaw and drain them well first. Pat them dry to prevent excess moisture in the batter.
- → How do I store these cupcakes?
- Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for best flavor.
- → Can I make these ahead of time?
- You can bake the cupcakes a day ahead and store unfrosted in an airtight container. Make the frosting and decorate just before serving for best results.
- → Why did my raspberries sink to the bottom?
- Toss raspberries in a little flour before adding to the batter to help them stay suspended. Also, make sure your batter isn't too thin.
- → Can I make mini cupcakes instead?
- Yes, use a mini muffin tin and reduce baking time to 12-15 minutes. Check with a toothpick for doneness.