Raspberry Lemon Cupcakes Fluffy

There is something so uplifting about these Raspberry Lemon Cupcakes Bright lemon zest and juicy raspberries create a tender crumb, and the lemony cream frosting is just the right amount of tangy and sweet I bake these every spring for birthdays and gatherings and they always disappear fast

The zingy lemon and soft raspberries make these incredibly moist I can still remember the first time I brought these to a picnic and people kept asking for the recipe on the spot

Ingredients

• All purpose flour: Provides the cupcake structure Choose fresh and unbleached for best texture
• Baking powder: Ensures a light rise Look for a fresh container for maximum lift
• Salt: Enhances flavor and balances sweetness Use fine sea salt for even distribution
• Unsalted butter: Gives moisture and richness Use softened high quality butter for smooth blending
• Granulated sugar: Adds sweetness and structure Pick pure cane sugar for best results
• Large eggs: Bind everything together and add richness Use eggs at room temperature so batter does not seize
• Vanilla extract: Brings warmth and depth Go for pure extract for clean flavor
• Milk: Adds moisture and helps create a tender cake Whole milk brings the richest taste
• Fresh raspberries: Star of the show Lush sweet tart raspberries work best Avoid overripe berries so they do not break apart
• Lemon zest: Adds bright zing and aroma Only zest the yellow part to prevent bitterness
• Powdered sugar: Sweetens and thickens the frosting Sift to avoid lumps
• Lemon juice: Provides tangy brightness in the frosting Fresh squeezed gives pop
• Fresh raspberries: Pretty garnish and more juicy berry flavor Pick unblemished berries for topping
• Lemon zest: Extra color and fragrance on top Use a microplane for the finest shreds

Step by Step Instructions

Preheat the Oven:

Set your oven to 350 F and line a muffin tin with sturdy cupcake liners This sets you up for mess free removal and even baking every time

Combine Dry Ingredients:

In a medium bowl whisk together the flour baking powder and salt for at least thirty seconds This ensures everything is evenly distributed for a consistent crumb

Cream the Butter and Sugar:

In a large bowl beat the softened butter with granulated sugar for at least three minutes Set a timer The butter should get very pale and fluffy This step makes your cupcakes light

Add Eggs and Vanilla:

Add eggs to the butter mixture one at a time Be sure to beat each in fully before adding the next Then stir in vanilla extract until no yellow streaks remain

Mix Wet and Dry Ingredients:

Add a third of the flour mixture to the butter mixture and mix gently Repeat alternating with splashes of milk Always begin and end with the flour Stir just until there are no dry streaks An overmixed batter makes tough cupcakes

Fold in Raspberries and Lemon Zest:

Gently fold in fresh raspberries and all the lemon zest Moving the spatula slowly prevents squishing the raspberries which keeps the cupcakes pretty

Bake the Cupcakes:

Divide the batter evenly into the cupcake liners I like to use an ice cream scoop for this Bake for eighteen to twenty minutes and check doneness with a toothpick which should come out clean Let them cool in the pan briefly then transfer to a wire rack

Make Lemon Cream Frosting:

Beat the butter in a clean bowl until ultra creamy Add powdered sugar lemon juice and lemon zest by spoonfuls beating well after each addition Keep beating until smooth and fluffy You want a frosting that will hold pretty peaks

Frost and Garnish:

Once cupcakes are completely cool swirl on a generous layer of lemon cream frosting Top each with a fresh raspberry and a pinch of lemon zest for a bright finish

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I have a real soft spot for the lemon zest in these cupcakes It perfumes every bite and always reminds me of baking with my grandmother on lazy sunny afternoons She used to let me zest the lemons because I loved the smell

Storage Tips

These cupcakes keep best in an airtight container at room temperature for up to two days For longer storage move to the refrigerator but bring to room temperature before serving for the best texture You can also freeze the unfrosted cupcakes tightly wrapped and thaw overnight

Ingredient Substitutions

If you cannot find fresh raspberries frozen ones work but use them straight from the freezer and toss lightly in flour to prevent bleeding For dairy free cupcakes substitute plant milk and a vegan butter Frosting works great with dairy free butter as well

Serving Suggestions

For parties arrange the cupcakes on a platter and scatter extra raspberries in between For an afternoon tea I sometimes add a sprig of mint on each cupcake These also shine as a bright dessert after a rich meal The citrus and berries are refreshing and light

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A Little Background

Raspberry and lemon is a classic combination in European cakes Their tartness and aroma play off each other beautifully Cupcakes themselves are an American invention The single serve size became especially popular for celebrations in the twentieth century and this flavor pairing gives a joyful nod to both traditions

Recipe FAQs

→ How do I keep the cupcakes light and fluffy?

Creaming the butter and sugar thoroughly and not overmixing the batter after adding the flour helps maintain a soft texture.

→ Can frozen raspberries be used instead of fresh?

Yes, frozen raspberries work, but toss them with a bit of flour before folding in to minimize excess moisture.

→ What’s the secret to a tangy lemon cream frosting?

Use freshly squeezed lemon juice and zest for the brightest flavor and beat the frosting until fluffy and smooth.

→ How do I prevent the raspberries from sinking?

Gently fold raspberries into the batter and lightly coat them with flour to help them stay suspended during baking.

→ Is there a dairy-free option for these cupcakes?

Substitute plant-based milk and vegan butter to make the cupcakes and frosting dairy-free while retaining a moist texture.