Raspberry Lemon Heaven Cupcakes

The Ultimate Zesty-Sweet Treat That Will Brighten Any Day!

Bursting with tangy lemon flavor and swirled with sweet raspberries, these Raspberry Lemon Heaven Cupcakes are soft, fluffy, and downright irresistible. Perfect for spring and summer parties or a midweek pick-me-up, this bakery-worthy dessert will have everyone reaching for seconds.

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✨ Why You’ll Love This Recipe

• Bright, tangy lemon + sweet raspberry = dreamy combo
• Uses fresh and real ingredients – no shortcuts
• The texture is light, soft, and moist
• They’re easy to make and even easier to devour
• Perfect for brunch, baby showers, tea time, or dessert

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🧁 Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon pure vanilla extract
• ¼ cup fresh lemon juice
• ½ cup buttermilk
• ½ cup fresh raspberries (lightly dusted in flour)

For the Raspberry Lemon Buttercream:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• ¼ cup raspberry puree (strained)
• Pinch of salt
• Optional: extra raspberries and lemon slices for topping

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🧑‍🍳 Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Lightly spritz with nonstick spray for extra lift.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large bowl using a handheld or stand mixer, cream together the butter and sugar until light and fluffy (about 3 minutes).

4. Add the Wet Ingredients

Add the eggs one at a time, mixing after each. Stir in the lemon zest, vanilla, and lemon juice.

5. Combine the Batter

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the flour. Mix until just combined—do not overmix.

6. Fold in the Raspberries

Toss the raspberries in a bit of flour to prevent sinking, then gently fold them into the batter.

7. Bake to Perfection

Spoon the batter into the cupcake liners, filling them about ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

8. Make the Buttercream

Beat butter until creamy, about 2 minutes. Gradually add powdered sugar. Mix in the lemon juice, zest, and strained raspberry puree. Beat until light, fluffy, and silky.

9. Frost and Decorate

Pipe or spread the frosting onto the cooled cupcakes. Top with a raspberry or a small lemon slice for a pretty touch.

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💡 Expert Tips

• Flour your berries: This helps keep them from sinking to the bottom.
• Use fresh lemon juice: Bottled just won’t give the same vibrant flavor.
• Don’t overmix: This keeps the crumb soft and tender.
• Chill the frosting: If it’s too loose, refrigerate it for 10–15 minutes before piping.

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🍋 Variations

• Lemon Blueberry Heaven: Swap raspberries for blueberries.
• Glazed version: Skip the frosting and drizzle with a simple lemon glaze.
• Mini cupcakes: Cut bake time to about 10–12 minutes.

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❄️ Storage

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Keep chilled for up to 5 days. Let sit at room temp before serving.
• Freezer: Freeze unfrosted cupcakes for up to 2 months. Frost after thawing.

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📝 Make Ahead

You can make the cupcakes and buttercream a day in advance. Store the cupcakes at room temp (covered) and refrigerate the frosting. Assemble when ready.

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🧁 FAQ

Can I use frozen raspberries?

Yes, but thaw and drain them first, and pat dry to avoid excess moisture.

How do I make the raspberry puree?

Blend fresh raspberries and strain through a fine mesh to remove seeds.

Can I use lemon extract?

Yes, but use it sparingly—it’s more concentrated than juice or zest.

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📊 Nutrition (Per Cupcake Approx.)

• Calories: 310
• Fat: 16g
• Carbohydrates: 39g
• Sugar: 27g
• Protein: 2g

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