Name: Raspberry Lemon Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: For the Cupcake:; ½ cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 1½ cups all purpose flour; 2 tsp baking powder; ½ tsp salt; ½ cup milk; ⅓ cup fresh juice from two medium lemons; 2 tsp lemon zest; For The Frosting:; ¾ cups unsalted butter; 3½ cups confectioner's sugar; 3 tbsp heavy cream; 2 tsp pure vanilla extract; ¼ tsp salt; ½ cup thick raspberry preserves; fresh raspberries and lemon

These raspberry lemon cupcakes are a delightful blend of sweet and tangy flavors. They're not only visually appealing with their vibrant colors, but also packed with the freshness of lemons and the sweet, fruity taste of raspberries. These cupcakes are perfect for any occasion, be it a birthday party, picnic, or just a regular day when you're craving something sweet and tangy.

Photos of Raspberry Lemon Cupcakes Recipe

Most of the ingredients for this recipe can be found in your pantry. However, you might need to pick up raspberry preserves from the supermarket if you don’t have it on hand. This ingredient is essential as it provides the rich raspberry flavor to the frosting. Also, this recipe calls for the zest and juice of fresh lemons. Bottled lemon juice can work in a pinch, but using fresh lemons will give the cupcakes a more natural and robust flavor.

Ingredients for Raspberry Lemon Cupcakes

Unsalted butter: This is used in both the cupcake batter and the frosting. It adds richness and helps create a tender crumb in the cupcakes.

Granulated sugar: This sweetens the cupcakes and helps to create a light and fluffy texture.

Eggs: They bind the ingredients together and create structure.

Vanilla extract: It adds a depth of flavor to the cupcakes.

All purpose flour: This is the structure of the cupcakes. It contains gluten, a protein that helps the cupcakes rise and hold their shape.

Baking powder: This is a leavening agent that helps the cupcakes rise.

Salt: It enhances the flavors of the other ingredients.

Milk: Works with the baking powder to help the cupcakes rise. It also moistens the batter.

Lemons: You'll need both the zest and the juice for a refreshing, citrusy flavor.

Confectioner's sugar: This is used in the frosting. It's finely ground sugar that creates a smooth and creamy frosting.

Heavy cream: Adds creaminess to the frosting.

Raspberry preserves: This gives the frosting its raspberry flavor. Look for thick preserves for a robust flavor.

Fresh raspberries: These are used for decoration and add a burst of flavor and color.

One reader, Burch Beckett says:

These raspberry lemon cupcakes are a delightful treat! The combination of tangy lemon and sweet raspberry is simply divine. The cupcakes turned out moist and fluffy, and the frosting was the perfect balance of sweet and tart. I highly recommend this recipe for anyone with a sweet tooth!

Burch Beckett

Techniques Required for Making Raspberry Lemon Cupcakes

How to prepare the cupcake batter: Mixing the wet and dry ingredients separately before combining them ensures a smooth and well-incorporated batter.

How to fill the cupcakes: Creating a pocket in the center of the cupcake and filling it with raspberry frosting adds a delightful surprise and burst of flavor to each bite.

How to frost the cupcakes: Using a piping bag or offset spatula to apply the raspberry frosting allows for a beautiful and even distribution of the frosting on the cupcakes.

How to store the cupcakes: Storing the cupcakes in an airtight container at room temperature for the first day and then in the refrigerator for up to 3 days helps maintain their freshness and flavor.

How To Make Raspberry Lemon Cupcakes

Here’s a raspberry lemon cupcakes recipe that is nothing short of perfect. Made from moist crumb cupcakes with pink frosting and fresh raspberries.

Preparation: 25 minutes

Cooking: 20 minutes

Total: 45 minutes

Serves:

Ingredients

For the Cupcake:

½cupunsalted butter,(115 grams), softened to room temperature
1cupgranulated sugar,(200 grams)
2large eggs,room temperature
2tsppure vanilla extract
1½cupsall purpose flour,(190 grams), spoon & leveled
2tspbaking powder
½tspsalt
½cupmilk,(120 milliliter)
⅓cupfresh juice from two medium lemons,(80 milliliter)
2tsplemon zest

For the Frosting:

¾cupsunsalted butter,(170 grams), softened to room temperature
3½cupsconfectioner’s sugar,(420 grams)
3tbspheavy cream,(45 milliliter)
2tsppure vanilla extract
¼tspsalt,to taste
½cupthick raspberry preserves,(165 rams), or jam
fresh raspberries and lemon,slices for garnish, optional

Instructions

Cupcakes:

Preheat the oven to 350 degrees F (177 degrees C). Line a 12-count muffin pan with paper liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. for about 2 to 3 minutes.
Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined for about 2 full minutes.
Scrape down the sides and bottom of the bowl as needed. Set aside.
In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition.
The batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners.
Bake for about 20 minutes. Check at 18 minutes then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.

Frosting:

Beat softened butter on medium speed for about 3 to 4 minutes until completely smooth and creamy.
Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute.
Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin and then add more salt to offset the added sweetness.
Frost cooled cupcakes however you’d like.
To fill the cupcakes, using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about ¾-inch deep.
Place 1 spoonful of raspberry frosting inside and top with the piece of cupcake you removed to seal.
Top with fresh raspberry and a lemon slice. Store cupcakes in an airtight container at room temperature for 1 day and then in the refrigerator for up to 3 days.

Nutrition

Calories: 501.48kcal
Fat: 21.87g
Saturated Fat: 13.49g
Trans Fat: 0.78g
Monounsaturated Fat: 5.78g
Polyunsaturated Fat: 1.02g
Carbohydrates: 74.32g
Fiber: 0.77g
Sugar: 58.38g
Protein: 3.38g
Cholesterol: 87.99mg
Sodium: 231.80mg
Calcium: 88.47mg
Potassium: 72.23mg
Iron: 1.10mg
Vitamin A: 195.23µg
Vitamin C: 4.75mg

Crucial Technique Tip for Perfect Raspberry Lemon Cupcakes

When making the raspberry frosting, it's important to add the confectioners’ sugar gradually while the mixer is running. This allows the sugar to incorporate into the butter smoothly, preventing any lumps. If the frosting becomes too thin, add more sugar. However, be mindful that this will increase the sweetness. To balance it out, add a bit more salt. Remember, achieving the perfect frosting consistency might take a few tries, so don't be discouraged if it doesn't come out perfect the first time. Practice makes perfect!

Time-Saving Tips for Making Cupcakes

Prep ahead: You can prepare the cupcake batter and frosting a day in advance and store them in the refrigerator. This will save you time on the day you plan to bake and decorate the cupcakes.

Use a piping bag: When frosting the cupcakes, use a piping bag to achieve a uniform and professional look. It's quicker and gives a neat finish to the cupcakes.

Organize ingredients: Before you start baking, make sure all your ingredients are measured and organized. This will help you work more efficiently and prevent any last-minute scrambling for ingredients.

Multi-task: While the cupcakes are baking, you can start preparing the frosting. This way, you can utilize your time effectively and get everything done simultaneously.

Invest in quality tools: Quality baking tools and equipment can make the process smoother and more efficient. Invest in good quality mixing bowls, spatulas, and a reliable oven to save time and effort in the long run.

Substitute Ingredients For Raspberry Lemon Cupcakes Recipe

unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and moisture to the cupcakes.
granulated sugar - Substitute with honey: Honey can add a natural sweetness and moisture to the cupcakes.
eggs - Substitute with applesauce: Applesauce can act as a binding agent and add moisture to the cupcakes.
all purpose flour - Substitute with gluten-free flour: For those with gluten sensitivities, using gluten-free flour can be a suitable alternative.
baking powder - Substitute with baking soda: Baking soda can be used as a leavening agent in place of baking powder.
milk - Substitute with almond milk: Almond milk can provide a nutty flavor and works well as a dairy-free alternative.
lemons - Substitute with limes: Limes can provide a similar citrusy flavor and acidity to the cupcakes.
unsalted butter - Substitute with cream cheese: Cream cheese can create a rich and tangy frosting for the cupcakes.
confectioner's sugar - Substitute with maple syrup: Maple syrup can add sweetness and a hint of caramel flavor to the frosting.
heavy cream - Substitute with coconut cream: Coconut cream can provide a creamy texture and a hint of coconut flavor to the frosting.
raspberry preserves - Substitute with strawberry preserves: Strawberry preserves can offer a similar fruity sweetness and texture to the frosting.

Presenting Raspberry Lemon Cupcakes Beautifully

Elevate the cupcake: Place the cupcake on a pristine white plate, ensuring it is the focal point of the presentation. Use a delicate touch to position it in the center, allowing the vibrant colors of the raspberry frosting and the fresh raspberry garnish to stand out.
Garnish with fresh raspberries and lemon: Carefully position fresh raspberries around the cupcake, creating a visually appealing arrangement. Add a thin slice of lemon on the side to provide a pop of color and a hint of citrus aroma.
Incorporate artistic drizzling: Using a small spoon, delicately drizzle a small amount of raspberry preserves on the plate in a fluid, artistic manner. This adds a touch of elegance and complements the flavors of the cupcake.
Utilize negative space: Embrace the concept of negative space on the plate, allowing the cupcake to be the focal point. Ensure that the plate is clean and free from any unnecessary clutter, allowing the cupcake to shine.
Consider the plate shape and color: Select a plate with a subtle, complementary color to enhance the visual appeal of the cupcake. Opt for a round or oval-shaped plate to provide a visually pleasing backdrop for the cupcake.
Add a touch of elegance with edible flowers: Consider adding a small, edible flower such as a pansy or a viola to the presentation. This adds a touch of sophistication and a subtle floral note to the overall aesthetic.
Emphasize precision and attention to detail: Pay close attention to the placement of each element on the plate, ensuring that the presentation reflects precision and artistry. Every detail, no matter how small, contributes to the overall visual impact.
Create a balanced composition: Strive for a balanced composition by arranging the elements in a visually appealing manner. Consider the placement of the cupcake, raspberries, lemon slice, and drizzle to create a harmonious and visually striking presentation.

Essential Tools for Making Cupcakes

Oven: You will need an oven to bake the cupcakes at 350 degrees F (177 degrees C).
Muffin pan: A 12-count muffin pan is required to bake the cupcakes. Line it with paper liners before use.
Paper liners: These are used to line the muffin pan and prevent the cupcakes from sticking.
Handheld or stand mixer: You can use either a handheld or stand mixer fitted with a paddle attachment to cream the butter and sugar for the cupcakes and to prepare the frosting.
Large bowl: A large bowl is needed to cream the butter and sugar for the cupcakes.
Medium bowl: A medium bowl is used to toss together the dry ingredients for the cupcakes.
Measuring cups and spoons: These are essential for accurately measuring the ingredients such as butter, sugar, flour, baking powder, salt, milk, lemon juice, and raspberry preserves.
Spatula: A spatula is useful for scraping down the sides and bottom of the bowl when mixing the cupcake batter.
Cupcake liners: These are used to line the muffin pan and hold the cupcake batter while baking.
Sharp knife: A sharp knife is necessary to cut a hole in the center of the cupcakes for filling with raspberry frosting.
Piping bag: A piping bag can be used to frost the cupcakes with precision and decorate them as desired.
Toothpick: A toothpick is used to check the doneness of the cupcakes by inserting it into the center; if it comes out clean, the cupcakes are ready.
Cooling rack: A cooling rack is essential for allowing the cupcakes to cool completely before frosting.
Mixing bowls: You will need mixing bowls to combine and mix the cupcake and frosting ingredients.
Cupcake corer: A cupcake corer can be used to create a pocket in the center of the cupcakes for filling with raspberry frosting.
Lemon zester: A lemon zester is used to zest the lemons for the cupcake batter.
Juicer: A juicer is necessary to extract fresh lemon juice for the cupcake batter.
Spoon: A spoon is used to fill the cupcakes with raspberry frosting and for various other tasks during the baking process.

Storing and Freezing Raspberry Lemon Cupcakes

Store raspberry lemon cupcakes in an airtight container at room temperature for up to 1 day. After that, transfer them to the refrigerator and store for up to 3 days to maintain freshness and prevent spoilage.
To freeze the cupcakes, place them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours. Once frozen, wrap each cupcake individually in plastic wrap and store them in a freezer-safe container or resealable plastic bag for up to 2 months.
When ready to serve, remove the cupcakes from the freezer and let them thaw at room temperature for about 30 minutes to 1 hour before unwrapping and serving.
If you plan to freeze the cupcakes with the raspberry frosting, it's best to freeze them unfrosted. Frost the cupcakes after thawing for the best texture and appearance.
To freeze unfrosted cupcakes, wrap them tightly in plastic wrap and place them in a freezer-safe container or resealable plastic bag. Freeze for up to 2 months. When ready to serve, thaw the cupcakes at room temperature, then frost as desired.
If you have leftover raspberry frosting, store it in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and beat it with a mixer until smooth and creamy.

Interesting Fact About Raspberry Lemon Cupcakes

The raspberry lemon cupcakes are a delightful treat that combines the tartness of lemon with the sweetness of raspberries. These cupcakes are perfect for any occasion, from birthday parties to afternoon tea. The combination of flavors creates a refreshing and indulgent dessert that is sure to please everyone. Plus, the vibrant colors of the raspberries and lemon zest make these cupcakes visually appealing. Whether you're a fan of fruity desserts or just looking for something new to try, these raspberry lemon cupcakes are a must-try!

Is Making Raspberry Lemon Cupcakes at Home Cost-Effective?

The cost-effectiveness of this raspberry lemon cupcakes recipe largely depends on the availability and prices of the ingredients. While butter, eggs, and sugar are common kitchen staples, fresh raspberries and lemons can be pricier. The use of raspberry preserves may also impact the overall cost. Considering the yield and the joy these delightful cupcakes bring, the cost may be justified for special occasions. For a household of 4, the approximate cost is around $15-$20. The overall verdict rating for this recipe is 9/10, factoring in taste, presentation, and cost.

Are Raspberry Lemon Cupcakes Healthy or Unhealthy?

The raspberry lemon cupcake recipe, while delicious, is not particularly healthy. The main ingredients contributing to its unhealthy nature are:

High amounts of butter and sugar, which are sources of saturated fat and empty calories
Refined all-purpose flour, which lacks fiber and essential nutrients
Heavy cream in the frosting, adding more saturated fat

However, the recipe does include some healthier ingredients, such as fresh raspberries and lemon juice, which provide antioxidants and vitamin C.

To make this recipe healthier, consider the following modifications:

Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content
Reduce the amount of sugar in the cupcake batter by 1/4 to 1/3 cup
Use low-fat milk or a plant-based alternative instead of whole milk
Replace half of the butter with Greek yogurt or mashed avocado to reduce saturated fat
Decrease the amount of confectioner's sugar in the frosting and increase the amount of raspberry preserves for natural sweetness
Top the cupcakes with a generous portion of fresh raspberries to boost the nutrient content

By incorporating these changes, you can create a more balanced treat that still satisfies your sweet tooth while providing some additional health benefits.

Editor's Opinion on These Delightful Cupcakes

The combination of tangy lemon and sweet raspberry in this cupcake recipe creates a delightful balance of flavors. The moist and tender texture of the cupcakes, paired with the creamy raspberry frosting, makes for a truly indulgent treat. The addition of fresh raspberries and lemon slices on top adds a beautiful and refreshing touch. Overall, this recipe is a perfect choice for a special occasion or a delightful afternoon treat.

Enhance Your Raspberry Lemon Cupcakes Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful side dish by adding roasted garlic to your mashed potatoes. The roasted garlic adds a depth of flavor that pairs perfectly with the raspberry lemon cupcakes.

Grilled Asparagus with Lemon Zest: Grill fresh asparagus and sprinkle with lemon zest for a bright and refreshing side dish to accompany the raspberry lemon cupcakes.

Balsamic Glazed Carrots: Coat tender carrots in a sweet and tangy balsamic glaze for a delicious side dish that complements the tartness of the raspberry lemon cupcakes.

Delicious Alternatives to Raspberry Lemon Cupcakes

Lemon Garlic Roasted Chicken: This flavorful and juicy roasted chicken is infused with the tangy taste of lemon and the aromatic essence of garlic, making it a perfect main dish for any meal.

Mango Avocado Salsa: This refreshing and vibrant salsa combines the sweetness of mango with the creamy texture of avocado, creating a delightful topping for grilled fish or chicken.

Creamy Tomato Basil Soup: Indulge in the rich and comforting flavors of this creamy tomato basil soup, perfect for a cozy night in or as a starter for a dinner party.

Appetizers and Main Courses to Serve with Cupcakes

Appetizers:

Stuffed Mushrooms: Savory mushrooms stuffed with a flavorful mixture of cream cheese, garlic, and herbs, then baked to perfection. These Stuffed Mushrooms are the perfect bite-sized appetizer for any gathering.

Caprese Skewers: Fresh mozzarella, juicy cherry tomatoes, and fragrant basil leaves threaded onto skewers and drizzled with a balsamic glaze. These Caprese Skewers are a refreshing and elegant appetizer that will impress your guests.

Main Courses:

Grilled Salmon: Create a flavorful grilled salmon dish with a zesty lemon and herb marinade. The combination of the smoky char from the grill and the bright flavors of the marinade will make this dish a standout at any dinner table.

Beef Stir Fry: Whip up a quick and delicious beef stir fry with a medley of colorful vegetables and a savory soy-based sauce. The tender beef and crisp veggies will come together in a harmonious blend of flavors and textures that will satisfy any craving for a hearty and satisfying meal.

Why trust this Raspberry Lemon Cupcakes Recipe:

This recipe offers a delightful combination of flavors, with the zesty tang of lemon juice perfectly complementing the sweetness of raspberry preserves. The use of fresh raspberries adds a burst of vibrant color and a refreshing taste. The step-by-step instructions ensure that even novice bakers can achieve delicious results. The incorporation of vanilla extract in both the cupcake batter and frosting enhances the overall aroma and taste. With the careful balance of ingredients and detailed guidance, this recipe promises to deliver delightful cupcakes that are sure to impress.

Want to share your experience making these delightful Raspberry Lemon Cupcakes or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum and let's talk about these delicious treats!

FAQ:

How long do I need to bake the cupcakes for?

Bake the cupcakes for about 18-20 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean when they are ready.

Can I use frozen raspberries instead of fresh ones for the frosting?

Yes, you can use frozen raspberries for the frosting. Just make sure to thaw and drain them before using to remove excess moisture.

Can I make the cupcakes ahead of time and frost them later?

Absolutely! You can bake the cupcakes in advance and store them in an airtight container at room temperature for up to a day. Frost them when you're ready to serve.

Can I substitute the raspberry preserves with a different fruit flavor?

Yes, you can substitute the raspberry preserves with other fruit preserves like strawberry or blueberry, depending on your preference.

How should I store the frosted cupcakes?

Store the frosted cupcakes in an airtight container at room temperature for up to a day. If you have leftovers, store them in the refrigerator for up to 3 days.