Raspberry Lemon Heaven Cupcakes

Here’s a delicious recipe for Raspberry Lemon Heaven Cupcakes—light, zesty, and bursting with berry flavor. Perfect for spring or summer gatherings!

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🍋 Raspberry Lemon Heaven Cupcakes

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 tbsp lemon zest (about 1 lemon)

• 2 tbsp fresh lemon juice

• ½ cup whole milk

• ¾ cup fresh raspberries (lightly mashed)

For the Raspberry Filling (optional but heavenly):

• ½ cup raspberries

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornstarch + 1 tbsp water (slurry)

For the Lemon Buttercream Frosting:

• 1 cup unsalted butter, softened

• 3 ½ cups powdered sugar

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1–2 tbsp heavy cream or milk (adjust for consistency)

• Pinch of salt

Garnish:

• Fresh raspberries

• Lemon zest or thin lemon slices

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Instructions

1. Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line 12 muffin cups with liners.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, beat butter and sugar until light and fluffy (about 3-4 mins).

4. Add eggs one at a time, beating well. Stir in vanilla, lemon zest, and lemon juice.

5. Add dry ingredients alternately with milk, beginning and ending with dry.

6. Gently fold in the mashed raspberries.

7. Fill cupcake liners about ¾ full. Bake for 18–22 mins, until a toothpick comes out clean.

8. Cool in pan 5 mins, then transfer to a wire rack to cool completely.

2. Optional Raspberry Filling:

1. Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat.

2. Cook until berries break down. Add cornstarch slurry and stir until thickened.

3. Cool, then core each cupcake and fill with a teaspoon of the mixture.

3. Make the Frosting:

1. Beat butter until creamy. Gradually add powdered sugar.

2. Add lemon juice, zest, salt, and a bit of cream until fluffy and smooth.

3. Pipe or spread onto cooled cupcakes.

4. Garnish & Serve:

• Top with a raspberry and a sprinkle of lemon zest or a tiny wedge of lemon.