Description
These Raspberry Lemon Heaven Cupcakes combine zesty lemon flavors with sweet raspberry swirls and a luscious raspberry lemon buttercream frosting. Soft, fluffy lemon cupcakes are enhanced by a swirl of raspberry jam baked right into the batter, then topped with a creamy, tangy raspberry lemon buttercream. Perfect for spring and summer gatherings or any time you want a bright and beautiful dessert.
Ingredients
Scale
Lemon Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup buttermilk
Raspberry Swirl
- ½ cup raspberry jam (or blended fresh raspberries with 1 tbsp sugar)
Raspberry Lemon Buttercream
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup raspberry purée (strained for smooth frosting)
- Pinch of salt
Optional Garnishes
- Fresh raspberries
- Lemon slices
- Edible flowers
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined; set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and creamy.
- Add Eggs and Flavors: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then mix in the lemon zest and fresh lemon juice for bright flavor.
- Combine Ingredients: Gradually add the dry ingredients into the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to maintain a tender texture.
- Add Raspberry Swirl: Gently fold in the raspberry jam, swirling it through the batter to create a marbled effect without fully mixing it in.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Raspberry Lemon Buttercream – Beat Butter: Beat the softened butter in a large bowl until creamy and smooth.
- Add Sugar and Flavors: Gradually add the powdered sugar one cup at a time, beating well after each addition. Mix in the fresh lemon juice, lemon zest, raspberry purée, and a pinch of salt. Continue to beat until the frosting is smooth, fluffy, and spreadable.
- Frost the Cupcakes: Once the cupcakes are completely cooled, generously apply the raspberry lemon buttercream frosting on top of each cupcake.
- Garnish: Decorate the frosted cupcakes with fresh raspberries, lemon slices, and edible flowers for a stunning presentation.
Notes
- For a more intense raspberry flavor in the swirl, use fresh raspberries blended with a tablespoon of sugar instead of store-bought jam.
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Strain raspberry purée through a fine sieve to get a smooth frosting without seeds.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
- Use fresh lemon juice for the best bright citrus flavor instead of bottled lemon juice.
