Raspberry Lemon Heaven Cupcakes

These Raspberry Lemon Heaven Cupcakes are the perfect balance of sweet and tangy, with a light and fluffy lemon cake base, a fresh raspberry filling, and a silky lemon cream frosting. They’re elegant, refreshing, and perfect for any occasion!

Recipe Overview

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35-40 minutes

Ingredients

For the Lemon Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup sour cream or Greek yogurt
• 1/3 cup milk
• 1 tsp vanilla extract

For the Raspberry Filling:

• 1 cup fresh raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

For the Lemon Cream Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Instructions

1. Make the Lemon Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon juice, lemon zest, sour cream, milk, and vanilla. Gradually add the dry ingredients and mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

2. Prepare the Raspberry Filling:
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until raspberries break down. Add the cornstarch slurry and stir until thickened (about 2 minutes). Remove from heat and let cool.

3. Make the Lemon Cream Frosting:
Beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing well. Stir in lemon juice, lemon zest, and vanilla extract. Beat until creamy.

4. Assemble the Cupcakes:
Once cupcakes are cool, use a knife or cupcake corer to remove a small center portion from each cupcake. Fill each hole with the raspberry filling. Pipe or spread the lemon cream frosting on top.

5. Garnish and Serve:
Top with fresh raspberries and a sprinkle of lemon zest. Serve and enjoy!

Tips & Variations

• For extra tang, add more lemon juice to the frosting.
• Use store-bought lemon curd instead of raspberry filling for a different twist.
• Swap raspberries for strawberries or blueberries for a new flavor combination.
• Chill the cupcakes before serving for a firmer texture.

These Raspberry Lemon Heaven Cupcakes are bright, citrusy, and bursting with berry goodness—a truly heavenly dessert!

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