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Raspberry Lemon Heaven Cupcakes

Indulge in these delightful Raspberry Lemon Heaven Cupcakes, a perfect combination of tangy lemon and sweet raspberry. Ideal for any occasion, these cupcakes are sure to impress!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups 1 and 1/2 cups all-purpose flour
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoon 1/2 teaspoon baking soda
  • 0.25 teaspoon 1/4 teaspoon salt
  • 0.5 cups 1/2 cup unsalted butter, softened
  • 1 cups 1 cup granulated sugar
  • 2 large eggs 2 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 zest Zest of 1 lemon
  • 0.5 cups 1/2 cup buttermilk
  • 1 cups 1 cup fresh raspberries
For the Lemon Buttercream Frosting
  • 1 cups 1 cup unsalted butter, softened
  • 4 cups 4 cups powdered sugar
  • 0.25 cups 1/4 cup heavy cream
  • 1 zest Zest of 1 lemon
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 1 pinch A pinch of salt
  • Fresh raspberries and lemon slices for decoration Optional but highly encouraged!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mixing Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Creaming Butter and Sugar
  1. In another bowl, beat together the softened butter and sugar until light and fluffy.
Adding Eggs and Flavor
  1. Add in the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest.
Combining Ingredients
  1. Add the dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the fresh raspberries.
Baking
  1. Spoon the batter into your lined cupcake tins, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Making the Frosting
  1. While the cupcakes cool, beat the softened butter until creamy in a mixing bowl. Gradually add in the powdered sugar, followed by the heavy cream, lemon zest, lemon juice, and salt. Beat until it’s fluffy and spreadable.
Frosting and Decorating
  1. Once the cupcakes are completely cool, frost them with a generous swirl of your lemon buttercream, and top with fresh raspberries and lemon slices.

Notes

If your batter is a little thick, add a splash more buttermilk. Optionally, you can use store-bought frosting but homemade is worth the effort! Remember, it's about taste — love makes everything delicious!