Zingy Lemon Raspberry Cupcakes
Brighten your dessert table with these irresistible Zingy Lemon Raspberry Cupcakes! Bursting with the tangy sweetness of fresh lemon juice and zest, these soft and moist cupcakes are studded with juicy raspberries in every bite. Topped with a luscious cream cheese frosting infused with vibrant citrus notes, these treats offer the perfect balance of tart and sweet. Each cupcake is crowned with a fresh raspberry for an elegant and fruity finish. Ready in under 40 minutes, these homemade cupcakes are perfect for spring celebrations, afternoon teas, or simply indulging your lemon raspberry cravings. Bring a pop of cheerful flavor to any occasion with this easy and delightful recipe!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.5 cups Milk
- 2 large Eggs
- 0.25 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 cup Fresh raspberries
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 2 cups Powdered sugar
- 2 tablespoons Fresh lemon juice (for frosting)
- 1 teaspoon Lemon zest (for frosting)
- 12 whole Fresh raspberries (for garnish)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate large bowl, whisk together the melted butter, milk, eggs, lemon juice, and lemon zest until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in the fresh raspberries, being careful not to crush them.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating well after each addition, until the frosting is thick and fluffy.
Mix in the lemon juice and lemon zest until fully incorporated.
Once the cupcakes are completely cool, frost them using a piping bag or a knife.
Garnish each cupcake with a fresh raspberry on top and serve.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.4 g | 367% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 2225 mg | 97% | |
| Total Carbohydrate | 579.4 g | 211% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 411.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 580 mg | 45% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
