Luscious Lemon Raspberry Swirl Cupcakes 🍋✨🧁
(Makes about 12 cupcakes)
Ingredients:
For the Lemon Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup whole milk
For the Raspberry Swirl Sauce:
¾ cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
For the Lemon Buttercream Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp milk (if needed for consistency)
Instructions:
Step 1: Make the Raspberry Swirl Sauce
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Cook, stirring occasionally, until the raspberries break down and the mixture thickens (about 5 minutes).
Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Step 2: Make the Lemon Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in lemon juice and zest.
Alternate adding flour mixture and milk, starting and ending with flour, mixing until just combined.
Fill cupcake liners about halfway, then add a small spoonful of raspberry sauce on top. Swirl gently with a toothpick.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Step 3: Make the Lemon Buttercream Frosting
Beat butter until creamy.
Gradually add powdered sugar, mixing well.
Add lemon juice and zest, beating until smooth. If needed, add milk for a softer consistency.
Step 4: Assemble
Pipe or spread frosting onto cooled cupcakes.
Drizzle with extra raspberry sauce for a beautiful finish.
Enjoy your Luscious Lemon Raspberry Swirl Cupcakes! 🍋🧁✨