Step-by-step instructions
Here’s how to bring these scrumptious cupcakes to life:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt; then set it aside.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add each egg one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually alternate adding the dry ingredients and milk into the butter mixture, mixing gently until just combined.
- Carefully fold in the fresh raspberries, taking care not to crush them too much.
- Evenly divide the batter among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely.
- For the frosting, beat the softened butter until smooth. Add powdered sugar, lemon juice, and lemon zest, then beat until creamy and fluffy.
- Pipe or spread the frosting onto each cooled cupcake and garnish with fresh raspberries and a sprinkle of lemon zest if desired.
Best ways to enjoy it
These Raspberry Lemon Heaven Cupcakes are a treat on their own, but you can elevate the experience by serving them with a dollop of whipped cream or a scoop of vanilla ice cream on the side. They pair beautifully with a refreshing lemonade or even a cup of hot tea to enhance their delicious flavors.
How to store & freeze
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, they can be frozen for up to a month. Just be sure to wrap them tightly in plastic wrap to prevent freezer burn. For best quality, thaw them at room temperature before enjoying.
Extra advice
- Use fresh raspberries: They elevate the flavor. If you can’t find fresh raspberries, thawed frozen ones work in a pinch, but they will have more moisture.
- Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter.
- Don’t overmix: When combining the batter, mix just until incorporated to keep the cupcakes light and fluffy.
Creative twists
Feeling adventurous? Here are a few variations to consider:
- Swap out the raspberries for blueberries or blackberries for a different berry twist.
- Add a splash of almond extract for a deeper flavor profile.
- Experiment with flavored extracts to match the season, like peppermint during the holidays or orange zest in the summer.
FAQs
What is the prep time for these cupcakes?
Preparation typically takes about 15-20 minutes, with an additional baking time of around 18–22 minutes.
Can I use frozen raspberries?
Absolutely! Just make sure to thaw and drain them before folding them into the batter to prevent excess moisture.
How long can I store these cupcakes?
You can store your cupcakes in an airtight container for up to three days at room temperature or freeze them for up to a month.
Enjoy attempting this recipe and bringing a bit of sunny flavor into your baking routine!
