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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes That Will Brighten Your Day

These Raspberry Lemon Heaven Cupcakes are delightful, citrusy treats perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-purpose flour Substitute with 1:1 gluten-free flour blend for gluten-free cupcakes.
  • 1 teaspoon Baking powder Essential leavening agent for light and airy cupcakes.
  • 0.5 teaspoon Baking soda Provides additional leavening to achieve a tender crumb.
  • 0.5 teaspoon Salt Balances sweetness; don’t skip it!
  • 0.5 cups Unsalted butter Adds richness and moisture; soften before mixing.
  • 1 cups Granulated sugar Sweetens the cupcakes; can use a sugar substitute.
  • 2 large Eggs Use at room temperature for better results.
  • 1 tablespoon Lemon zest Fresh zest gives vibrant lemon flavor.
  • 1 tablespoon Lemon juice Freshly squeezed juice is preferred.
  • 1 teaspoon Vanilla extract Enhances the overall flavor.
  • 0.5 cups Sour cream Provides moisture; can substitute with Greek yogurt.
  • 0.25 cups Milk Any type of milk works, including plant-based.
  • 1 cups Fresh raspberries Dust with flour before folding into batter.
For the Frosting
  • 2 cups Powdered sugar Vital for achieving the perfect buttercream texture.
  • 0.25 cups Raspberry puree Provides a rich flavor base.

Equipment

  • Muffin Pan
  • mixing bowls
  • Hand mixer
  • whisk
  • Spatula

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until fluffy, then add eggs one at a time.
  4. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk.
  6. Fold in the floured raspberries gently.
  7. Fill cupcake liners about 3/4 full and bake for 18-22 minutes.
  8. Let cupcakes cool before transferring to a wire rack.
Frosting Preparation
  1. Beat softened butter until creamy, then gradually add powdered sugar.
  2. Incorporate raspberry puree and additional lemon juice to achieve a fluffy consistency.
  3. Frost cooled cupcakes and garnish with fresh raspberries and lemon zest.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Dusting the raspberries in flour helps prevent them from sinking during baking.

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