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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes That Brighten Your Day

Enjoy indulgent Raspberry Lemon Heaven Cupcakes that beautifully blend tart lemon and sweet raspberry jam, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour use a gluten-free blend for a gluten-free option
  • 1.5 teaspoons baking powder make sure it’s fresh for best results
  • 0.5 teaspoons baking soda can substitute with extra baking powder
  • 0.5 teaspoons salt enhances flavor
  • 0.5 cups unsalted butter coconut oil is a great dairy-free alternative
  • 1 cups granulated sugar brown sugar can offer a deeper flavor
  • 2 large eggs flax eggs can be used for a vegan option
  • 2 teaspoons vanilla extract opt for pure vanilla for the best flavor
  • 1 tablespoon lemon zest always choose fresh zest over bottled
  • 0.5 cups buttermilk yogurt mixed with milk also works well
Filling
  • 0.5 cups raspberry jam feel free to use other fruit preserves for variety
  • 0.5 cups lemon curd can be store-bought or homemade
Frosting
  • 2 cups powdered sugar sift for a smoother finish
  • 0.5 cups heavy cream coconut cream is a fabulous dairy-free swap
Garnish
  • 12 pieces fresh raspberries select the ripest ones for burst of flavor

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • piping bag
  • cupcake corer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the butter and sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each, then add vanilla and lemon zest.
  5. Gradually alternate adding the dry ingredients and buttermilk until just combined.
  6. Spoon the batter into the cupcake liners, filling them about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick comes out clean.
  8. Let them cool for about 5 minutes in the tin, then transfer to a wire rack.
  9. Core each cupcake and fill with raspberry jam and lemon curd.
  10. Beat together butter, powdered sugar, vanilla, and enough cream to create frosting.
  11. Frost each cooled cupcake and top with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Gentle mixing is key! Overmixing can lead to dense cupcakes. Ensure all fresh ingredients are used for the best flavor.

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