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To make these lemon raspberry cupcakes, gather the following items: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1/2 cup buttermilk - 1 cup fresh raspberries (plus extra for decoration) - 1 teaspoon vanilla extract Use high-quality ingredients for the best results. Fresh raspberries offer bright flavor. Choose ripe lemons for zest and juice. Unsalted butter gives better control over salt levels. For the flour, all-purpose works well and keeps the texture light. If you can, use fresh buttermilk. It adds richness and moisture to the batter. Always check the expiration dates on your baking powder and soda. You can make some swaps if needed. For flour, a gluten-free blend can work. Instead of buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice for a quick substitute. If you need a dairy-free option, use coconut oil in place of butter. For eggs, try flaxseed meal mixed with water as a vegan alternative. Just remember, each swap may change the final taste or texture. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a muffin tin with cupcake liners. This keeps the cupcakes from sticking and makes for easy removal. In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mixing these ingredients first helps the cupcakes rise well. In a large bowl, use an electric mixer to cream together 1/2 cup of softened butter and 1 cup of granulated sugar. Beat them for about 3 to 4 minutes until the mixture looks light and fluffy. This step adds air to the batter, making the cupcakes soft. In another bowl, mix 1/2 cup of buttermilk with 1/4 cup of fresh lemon juice. Let it sit for a minute. This curdling helps add moisture and tang. Next, add 2 large eggs, the zest of 1 lemon, and 1 teaspoon of vanilla extract to the butter mixture. Beat well after adding each egg. Now, it’s time to combine the mixtures. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mix. Start and end with the dry ingredients. Mix until just combined. Then gently fold in 1 cup of fresh raspberries. Be careful not to crush them while mixing. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cupcakes are ready. After baking, let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is vital for perfect texture. To get the best texture, focus on mixing. Cream the butter and sugar until light and fluffy. This adds air and makes the cupcakes rise. Don't overmix once you add the flour. Mix just until you see no dry spots. This keeps your cupcakes soft and moist. Lemon buttercream is a perfect match for these cupcakes. It adds a creamy tang that pairs well with the tartness of the lemon. You can also try cream cheese frosting for a richer taste. If you want a lighter option, a whipped cream topping works great too. Don’t forget to add a few fresh raspberries on top for a pop of color! Fresh raspberries taste brighter and have a better texture. They hold their shape well in the batter. If you use frozen raspberries, thaw them first and drain excess liquid. This helps prevent a soggy batter. Both options work, but fresh gives you that fresh burst of flavor! Pro Tips Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better incorporation into the batter, resulting in a lighter texture. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes. Let the Cupcakes Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation. Experiment with Flavor: For an extra zing, consider adding a splash of your favorite liqueur or a hint of ginger to the batter. {{image_2}} For a unique twist, try adding lavender. It gives a floral note that pairs well with lemon and raspberry. Use dried culinary lavender. Add one teaspoon to the dry mix. This small change can brighten your cupcakes. The taste becomes refreshing and aromatic, perfect for spring or summer. Making vegan lemon raspberry cupcakes is easy. Swap the butter for coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use almond milk or oat milk for buttermilk. The result remains moist and flavorful. To make gluten-free lemon raspberry cupcakes, use a gluten-free flour blend. This can replace all-purpose flour in equal amounts. Be sure it contains xanthan gum for better texture. If not, add one teaspoon of xanthan gum to the mix. These cupcakes will still be light and fluffy, just like the classic version. Enjoy the bright flavors without any gluten! To keep your lemon raspberry cupcakes fresh, place them in a cool spot. If you have leftovers, cover them well. Use plastic wrap or a lid. This keeps them moist and tasty. If you want to eat them later, consider the fridge. The cold helps them last longer. But, if you plan to enjoy them soon, room temperature works too! The best container for your cupcakes is an airtight one. An airtight container keeps air out. This helps prevent drying. A cupcake carrier is great too! It protects your treats from bumps. Make sure your cupcakes are cool before you store them. Warm cupcakes can make the container foggy. This can lead to soggy tops! You can freeze lemon raspberry cupcakes for later. Start by letting them cool completely. Wrap each cupcake in plastic wrap. This prevents freezer burn. Then, place them in a freezer-safe bag. Be sure to label the bag with the date. They can stay fresh for up to three months. When you want to eat one, take it out and thaw it at room temperature. This way, they taste just as good as fresh! To make lemon raspberry cupcakes from scratch, start by mixing your dry ingredients. Combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt in a bowl. Next, beat 1/2 cup of softened unsalted butter and 1 cup of sugar until fluffy. Add 2 eggs, lemon zest, and 1 teaspoon of vanilla extract. In another bowl, mix 1/4 cup of fresh lemon juice with 1/2 cup of buttermilk. Alternate adding the dry mix and buttermilk mix into the butter mix. Gently fold in 1 cup of fresh raspberries. Bake at 350°F for 18-20 minutes. Yes, you can add other fruits! Strawberries, blueberries, or blackberries work well. Keep the total fruit amount about the same. This way, the cupcakes stay moist and flavorful. Just remember to fold them gently to avoid crushing. Lemon buttercream frosting is the best choice. It adds a creamy finish that complements the tartness of the lemon. To make it, beat together softened butter, powdered sugar, lemon juice, and zest. You can also use cream cheese frosting for a richer taste. These cupcakes will last about 3 days at room temperature. Keep them in an airtight container to maintain moisture. If you store them in the fridge, they can last up to a week. Just bring them back to room temperature before serving. You can use lemon extract, but fresh lemon juice gives better flavor. If you use extract, use about 1 teaspoon. You may want to adjust the sugar since extract is stronger. Fresh juice adds zest and brightness that enhances the cupcakes. You learned about making delicious lemon raspberry cupcakes from scratch. We covered ingredient choices, baking steps, and how to store them well. I hope you feel ready to try this recipe. Remember to use fresh ingredients for the best taste. Don’t hesitate to experiment with flavors or toppings. Enjoy your baking journey, and share these treats with family and friends. They’ll love them!

Zesty Lemon Raspberry Delight Cupcakes

Deliciously light and fluffy cupcakes infused with zesty lemon and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 zest lemon
  • 0.25 cup fresh lemon juice
  • 0.5 cup buttermilk
  • 1 cup fresh raspberries
  • extra fresh raspberries for decoration
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
  • In a separate bowl, combine the buttermilk and lemon juice, letting it sit for a minute to curdle slightly.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined.
  • Gently fold in the fresh raspberries, being careful not to crush them.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Once cooled, you can frost the cupcakes with lemon buttercream to add a creamy finish, and garnish with fresh raspberries and a sprinkle of lemon zest on top for a vibrant touch. Enjoy your zesty treat!
Keyword cupcakes, dessert, lemon, raspberry