Description
Raspberry Lemon Heaven Cupcakes are light, fluffy treats filled with tangy raspberry compote and topped with creamy lemon frosting. These cupcakes offer a refreshing burst of citrus and berry flavors in every bite—perfect for spring or summer gatherings.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup milk or buttermilk
For the raspberry filling:
1 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
1–2 tbsp heavy cream or milk (as needed for consistency)
Optional garnish: fresh raspberries, lemon slices, white chocolate shavings
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and milk to the wet mixture, mixing just until combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the filling: In a saucepan over medium heat, cook raspberries, sugar, lemon juice, and cornstarch until thickened, about 5–7 minutes. Let cool.
- For the frosting: Beat softened butter until creamy, then gradually add powdered sugar, lemon juice, zest, and cream. Beat until light and fluffy.
- Cut a small hole in the center of each cooled cupcake and fill with raspberry filling.
- Frost cupcakes and garnish with fresh raspberries, lemon slices, or white chocolate if desired.
Notes
Swirl raspberry filling into batter before baking for a marbled effect.
Substitute cream cheese frosting for a tangy variation.
Store-bought raspberry jam can replace homemade filling.
Add a touch of coconut extract to the frosting for a tropical twist.
Freeze unfrosted cupcakes and fill/frost before serving for make-ahead convenience.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
