Description
Raspberry lemon heaven cupcakes combine tangy citrus with sweet berry bliss in a delightful dessert. Bakers discover pure joy through light, airy cake topped with creamy frosting and fresh fruit garnish.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, room temperature
- 2 large eggs
Flavor Enhancers:
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup (60 milliliters) fresh lemon juice
Moisture and Fruit Ingredients:
- 1/2 cup (120 milliliters) buttermilk
- 1 cup (150 grams) fresh raspberries
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in the pan.
- Combine flour, leavening agents in a mixing bowl, whisking thoroughly to eliminate lumps.
- Cream butter and sugar in a separate large bowl until the mixture becomes pale and airy.
- Incorporate eggs individually, ensuring complete integration after each addition. Introduce lemon zest, juice, and vanilla extract, mixing until harmonious.
- Gradually introduce dry ingredients, alternating with buttermilk to maintain a smooth, consistent batter.
- Delicately fold fresh raspberries into the mixture, distributing them evenly without crushing.
- Portion the batter equally among cupcake liners, filling each approximately 2/3 full.
- Bake for 18-20 minutes, monitoring for a golden surface and checking doneness with a clean toothpick.
- Remove from oven and allow cupcakes to cool completely on a wire rack before applying frosting.
- Once cooled, decorate with desired frosting technique, ensuring even coverage.
Notes
- Ensure raspberries are gently folded to prevent breaking and maintain their shape, creating beautiful bursts of color throughout the cupcakes.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend, maintaining the same measurements.
- To intensify the lemon flavor, add an extra teaspoon of lemon zest or a splash of lemon extract for a more pronounced citrusy kick.
- Prevent soggy cupcakes by patting raspberries dry with paper towels before folding into the batter, reducing excess moisture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg