Can I use frozen raspberries for these cupcakes?

Yes, frozen raspberries work just as well as fresh ones in this recipe. There’s no need to thaw them before adding them to the batter. Simply toss them in flour to prevent them from sinking during baking.

How do I store Raspberry Lemon Heaven Cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 3 days. Make sure to bring them to room temperature before serving for the best flavor and texture.

Can I make these cupcakes ahead of time?

Absolutely! You can make the cupcakes ahead of time and store them without frosting. Once completely cooled, freeze the cupcakes (without frosting) for up to a month. When ready to serve, thaw them and frost them with the lemon cream cheese frosting.

How can I make these cupcakes gluten-free?

To make gluten-free Raspberry Lemon Heaven Cupcakes, simply replace the cake flour with a gluten-free flour blend. Make sure to use one that is designed for baking to ensure the best results.

Easy Raspberry Lemon Heaven Cupcakes – 10 Minute Prep

Name: Raspberry Lemon Heaven Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 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 (for frosting); 4 and 1/2 cups confectioners’ sugar, sifted; 2 tablespoons fresh lemon juice; 1 teaspoon fresh lemon zest

Description

These Raspberry Lemon Heaven Cupcakes are light, moist, and bursting with fresh fruit flavors. A combination of tangy lemon and sweet raspberries makes them perfect for summer or any celebration. Topped with a creamy lemon-infused cream cheese frosting, these cupcakes are a delightful treat for lemon lovers and anyone who enjoys a fruity dessert.

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 (for frosting)
4 and 1/2 cups confectioners’ sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest

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Instructions

Preheat the oven to 350°F (175°C) and line two cupcake tins with paper liners.
In a stand mixer, beat the unsalted butter, vanilla extract, lemon extract, granulated sugar, and lemon zest on medium speed until light and fluffy (about 2 minutes).
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and milk on low speed until fully incorporated.
In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula.
In a small bowl, toss the raspberries with a bit of flour. Gently fold the berries into the cupcake batter.
Spoon the batter into the cupcake tins, filling each liner about three-quarters full.
Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tins for 10 minutes before transferring to a cooling rack.
Once completely cooled, frost the cupcakes with the lemon cream cheese frosting.

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for the best results.
If using frozen raspberries, don’t thaw them before adding to the batter to maintain their structure.
Don’t overmix the batter as this can lead to dense cupcakes.
Store cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for up to 3 days, but allow them to come to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 28g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg