Craving a delightful treat that combines the zing of lemon with the sweetness of fresh raspberries? These raspberry lemon cupcakes are a breeze to whip up in under an hour, offering a burst of citrusy flavor elevated by the tartness of raspberries. The moist lemony cake base pairs perfectly with the luscious raspberry buttercream, creating a heavenly balance of fruity decadence in every bite.
Ingredients
Creating these delightful raspberry lemon cupcakes requires a few key ingredients to bring out the perfect balance of flavors. From the zesty lemon cupcake base to the luscious raspberry buttercream frosting, here’s what you’ll need to make this delicious treat.
Raspberry Lemon Cupcake Base
- All-Purpose Flour: 2 cups
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter, softened: 1/2 cup
- Granulated Sugar: 1 cup
- Eggs: 2
- Vanilla Extract: 1 teaspoon
- Lemon Juice: 2 tablespoons
- Lemon Zest: from 1 lemon
- Milk: 1/2 cup
- Sour Cream: 1/2 cup
Lemon Buttercream Frosting
- Raspberries: 1 cup (for puree)
- Unsalted Butter, softened: 1 cup
- Vanilla Extract: 1 teaspoon
- Powdered Sugar: 3 cups, divided
- Fresh Raspberries: for garnish
- Lemon Slices
- Fresh Raspberries
- Lemon Zest
Tools and Equipment Needed
To make these delicious raspberry lemon cupcakes, you’ll need a few essential tools and equipment. Here’s what you’ll need:
Tools:
- Stand Mixer with Paddle Attachment
- Fine Mesh Strainer
- Pastry Bag
- Tall Drinking Glass
- Wilton 1M Tip
- Spatula
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber Spatula
- Cupcake Pan
- Cupcake Liners
Having these tools and equipment ready will ensure a smooth baking process and help you create perfect raspberry lemon cupcakes.
Prep Instructions
Let’s dive into the preparation steps to whip up these delightful raspberry lemon cupcakes!
Preparing the Cupcake Batter
- Preheat the oven to 350°F and line your muffin pan with cupcake liners. You’ll need about 15 liners for this recipe.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside for later use.
- In a large mixing bowl, beat together the softened butter and sugar until the mixture is thick and yellow.
- Add the eggs one at a time, making sure to beat well after adding each egg.
- Mix in the vanilla extract, lemon extract, lemon juice, and lemon zest until well combined.
- Gradually add half of the flour mixture to the wet ingredients. Then pour in all the milk before adding the remaining flour mixture. Be careful not to overmix the batter.
- Divide the cupcake batter evenly into the prepared liners, filling each about two-thirds full.
- Bake the cupcakes in the preheated oven for 13-18 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- While the cupcakes are cooling, prepare the raspberry buttercream frosting.
- Puree fresh raspberries in a food processor and then strain them to extract the raspberry puree.
- In a mixing bowl, cream together the softened butter, powdered sugar, and raspberry extract until smooth.
- Gradually add the raspberry puree into the butter mixture, blending well after each addition, until you reach your desired frosting consistency.
- Once the cupcakes are completely cooled, frost them generously with the raspberry buttercream frosting.
- Garnish with lemon slices and additional raspberries for a visually appealing touch if desired.
Baking the Cupcakes
To bake the delicious lemon raspberry cupcakes, follow these simple steps:
- Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit to ensure the cupcakes bake evenly.
- Prepare Cupcake Liners: Line a cupcake pan with cupcake liners for easy removal and presentation.
- Prepare the Batter: In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and a pinch of salt.
- Add Wet Ingredients: Incorporate milk, an egg, vegetable oil, fresh lemon juice, and lemon zest into the dry ingredients mixture.
- Mix Gently: Whisk the dry and wet ingredients together until they are just combined and smooth. Be careful not to overmix the batter.
- Fold in Raspberries: Gently fold in roughly chopped raspberries into the batter until they are evenly dispersed.
- Portion the Batter: Use a cookie scoop to evenly distribute the batter into the prepared cupcake liners.
- Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for approximately 20 minutes, or until the cupcakes bounce back when gently touched.
- Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step ensures the cupcakes are ready for frosting and serving.
Remember these helpful tips while baking your cupcakes:
- Avoid overmixing the batter to prevent cupcakes from sinking or becoming tough.
- Let the cupcakes cool completely before adding buttercream.
- Fill the cupcake liners about 3/4 full to achieve the perfect cupcake size.
- Check the cupcakes at the recommended baking time to ensure they are cooked to perfection.
Assembling the Cupcakes
Once the cupcakes are baked and cooled, assembling them with the raspberry lemon filling and buttercream frosting is the next delightful step in creating these raspberry lemon cupcakes.
Frosting and Decorating Tips
For beautifully frosted cupcakes, using a cupcake corer can help create a perfect space for filling the cupcakes with the raspberry lemon curd. Additionally, to achieve elegant and luscious swirls of raspberry buttercream frosting, consider using a large decorating tip like the 1M tip from a decorating kit. After frosting each cupcake, garnish them with fresh raspberries, lemon slices, and lemon zest to enhance both the flavor and appearance of these delightful treats.
Storage and Serving Suggestions
After preparing these delightful raspberry lemon cupcakes, you may have leftovers or want to store them for a future treat. Here are some tips for storing and serving these delicious treats:
Storing the Cupcakes:
- Refrigeration: Store the cupcakes in an airtight container in the refrigerator to maintain their freshness.
- Duration: Raspberry lemon cupcakes can be refrigerated for up to 3 days without compromising their taste and texture.
- Presentation: When serving the cupcakes, place them on a decorative platter or cake stand to enhance their visual appeal.
- Temperature: For the best taste experience, allow the cupcakes to come to room temperature before serving.
- Garnishes: Spruce up the presentation by adding a fresh raspberry on top, a slice of lemon, or even a small decorative straw for an extra touch of charm.
By following these storage and serving suggestions, you can ensure that your raspberry lemon cupcakes stay fresh and delightful for your enjoyment.
Conclusion
I’ve shared a delectable recipe for raspberry lemon cupcakes that perfectly balances the tangy zest of lemon with the sweetness of raspberries. By following the step-by-step instructions and tips provided, you can create these irresistible treats in your own kitchen. From mixing the batter to frosting the cupcakes with raspberry buttercream, every detail has been covered to ensure your baking success. Remember to savor the burst of flavors from the raspberry lemon curd filling and the beautifully garnished tops. Whether you’re a seasoned baker or just starting out, these cupcakes are sure to impress your taste buds and those you share them with. Get ready to indulge in a delightful combination of fruity goodness and citrusy freshness with every bite of these delightful raspberry lemon cupcakes. Happy baking!