1. Can I use frozen raspberries for these cupcakes?

Yes! Frozen raspberries can be used in this recipe, but make sure not to thaw them first. Toss them in a bit of flour to prevent them from sinking during baking. This will keep your cupcakes perfectly moist without the added moisture from thawed berries.

2. How do I make these cupcakes dairy-free?

To make these Raspberry Lemon Heaven Cupcakes dairy-free, substitute the butter with a plant-based version and replace the sour cream and milk with coconut yogurt and almond milk. The recipe will still yield a deliciously moist and flavorful treat!

3. How can I store these cupcakes?

These cupcakes are best enjoyed the day they're made, but they can be stored in an airtight container in the fridge for up to three days. Before serving, allow them to come to room temperature for the best texture and flavor.

Raspberry Lemon Heaven Cupcakes: 5 Tips for Perfect Results

Description

Raspberry Lemon Heaven Cupcakes offer the perfect balance of tart lemon and sweet raspberries, topped with creamy lemon cream cheese frosting. These moist, light cupcakes are perfect for summer celebrations and dessert lovers who enjoy fresh, fruity flavors.

Ingredients

Scale

2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups granulated sugar
2 teaspoons lemon zest
4 large eggs, at room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups plus 3 tablespoons cake flour, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups raspberries, fresh or frozen
12 ounces cream cheese, very soft
1/2 cup unsalted butter, very soft
1/2 teaspoon lemon extract
4 and 1/2 cups confectioners’ sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest

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Instructions

Preheat oven to 350°F (175°C) and line two cupcake pans with paper liners.
In a large bowl, beat the softened butter, vanilla extract, lemon extract, sugar, and lemon zest until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each addition.
On low speed, mix in the sour cream and milk until fully combined.
In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture with a rubber spatula, being careful not to overmix.
In a small bowl, toss raspberries with a little extra cake flour to prevent them from sinking. Fold the raspberries into the batter.
Spoon the batter into cupcake liners, filling each about ¾ full.
Bake for 22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer cupcakes to a wire rack to cool completely.
For frosting, beat the cream cheese, butter, and lemon extract until smooth. Gradually add sifted confectioners’ sugar, lemon juice, and zest, then beat for 1-2 minutes until creamy.
Frost the cooled cupcakes with lemon cream cheese frosting. Optionally, decorate with fresh raspberries and lemon slices.

Notes

Use room-temperature ingredients for the best texture.
Do not overmix the batter to avoid dense cupcakes.
Frozen raspberries can be used without thawing.
Make sure the butter and cream cheese are very soft before preparing the frosting.
Store cupcakes in an airtight container in the fridge for up to three days.

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 34 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 65 mg