Raspberry Lemon Cupcake recipe 🍋✨
Ingredients:
For the Lemon Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
½ cup (120ml) buttermilk
¾ cup (100g) fresh raspberries (plus extra for topping)
For the Lemon Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
Zest of ½ lemon
For the Garnish:
Fresh raspberries
Drizzle of white chocolate or lemon glaze
Powdered sugar (optional)
Instructions:
1. Make the Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by vanilla extract, lemon zest, and lemon juice.
Add the dry ingredients and buttermilk, alternating between the two, mixing until just combined.
Gently fold in raspberries.
Fill cupcake liners 2/3 full and bake for 18-22 minutes until a toothpick inserted comes out clean.
Let cupcakes cool completely before frosting.
2. Make the Lemon Cream Cheese Frosting
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar, one cup at a time, mixing well.
Stir in vanilla, lemon juice, and zest.
Beat until light and fluffy.
3. Assemble & Decorate
Pipe or spread frosting onto cooled cupcakes.
Top with fresh raspberries and drizzle with white chocolate or lemon glaze.
Dust with powdered sugar for a finishing touch.
Enjoy these sweet, tangy Raspberry Lemon Cupcakes! 🍓🍋