Name: Raspberry Lemon Cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; ¼ cup fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; 1 cup fresh raspberries (tossed with 1 tsp flour to prevent sinking); 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 2–3 tbsp heavy cream (as needed); Pinch of salt; Fresh raspberries; Lemon zest or thin lemon slices; Dusting of powdered sugar

Description

Soft, fluffy lemon cupcakes swirled with juicy raspberries and topped with a bright lemon cream frosting. These cupcakes are refreshing, sweet-tart, and perfect for spring, birthdays, or anytime you want a light, fruity treat.

Ingredients

Scale

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
¼ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup fresh raspberries (tossed with 1 tsp flour to prevent sinking)

For the Lemon Cream Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
2–3 tbsp heavy cream (as needed)
Pinch of salt

Optional Garnish

Fresh raspberries
Lemon zest or thin lemon slices
Dusting of powdered sugar

Instructions

1. Prepare the Cupcake Batter

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat butter and sugar until light and creamy.
Add eggs one at a time, mixing well.
Mix in lemon juice, lemon zest, milk, and vanilla.
Add dry ingredients and mix gently until just combined.
Fold in raspberries coated in flour (this keeps them from sinking).

2. Bake

Divide batter evenly into cupcake liners (about ¾ full).
Bake 18–22 minutes, or until a toothpick comes out clean.
Cool completely before frosting.

3. Make the Lemon Cream Frosting

Beat butter until fluffy.
Add powdered sugar gradually until smooth.
Add lemon juice, zest, and heavy cream as needed for consistency.
Beat until light, creamy, and pipeable.

4. Frost & Decorate

Pipe or spread frosting onto cooled cupcakes.
Garnish with fresh raspberries or lemon zest if desired.

Notes

Tossing raspberries in flour stops them from sinking to the bottom.
Room-temperature butter makes the frosting extra smooth.
Let cupcakes cool fully or frosting will melt.
Fresh lemon juice gives way better flavor than bottled.