Description
Bright, cheerful, and absolutely irresistible, these Raspberry Lemon Heaven Cupcakes are the perfect treat for anyone who loves a mix of sweet and tart flavors. With a vibrant lemon cupcake base, silky lemon buttercream frosting, and a fresh raspberry crown, they bring a burst of sunshine to your dessert table. Whether you’re on the hunt for quick breakfast options, easy dessert ideas, or a standout treat for brunch or birthdays, these cupcakes check every box. Their two-toned color and fruity finish make them as photogenic as they are delicious—ideal for your next celebration or weekend baking adventure.
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup buttermilk
Pink food coloring (optional)
Fresh raspberries (for topping)
For the lemon frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream (as needed)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
- Alternate adding dry ingredients and buttermilk to the wet mix, beginning and ending with the dry.
- For an ombré effect, divide batter and tint one half pink. Layer pink then yellow in liners.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until fluffy. Add sugar gradually, then lemon juice, zest, and cream until smooth.
- Pipe frosting onto cupcakes and top each with a fresh raspberry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert