Raspberry Lemon Heaven Cupcakes (Recipe for Printing)
Ideal for spring gatherings, these raspberry lemon cupcakes combine fresh fruit flavors with creamy frosting. Light, moist, and perfect for sweet tooth cravings. Save & click.
# What You Need:
→ Cupcake Batter
01 -
1 and 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
→ Frosting
08 -
1 cup unsalted butter, softened
09 -
4 cups powdered sugar
10 -
2 to 3 tablespoons heavy cream or milk
11 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
02 -
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 -
In a large bowl, beat the softened butter with granulated sugar until pale and fluffy, about 2 to 3 minutes using an electric mixer.
04 -
Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
05 -
Gradually incorporate the dry mixture into the wet mixture, mixing on low speed until just combined. Do not overmix.
06 -
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
07 -
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 -
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, then blend in vanilla extract and 2 to 3 tablespoons of heavy cream or milk, beating until light and fluffy and desired consistency is reached.
09 -
Once cupcakes have cooled completely, spread or pipe the frosting generously on top of each cupcake.
# Extra Tips:
01 -
Allow cupcakes to fully cool before frosting to prevent melting. For extra flavor, add fresh lemon zest to the batter or top with fresh raspberries.