Raspberry Lemon Heaven Cupcakes – Tangy, Creamy & Dreamy

These Raspberry Lemon Heaven Cupcakes are the perfect combo of tart raspberries, bright lemon, and fluffy vanilla cake. Filled with rich lemon cream and topped with whipped frosting, these cupcakes are sunshine in every bite — ideal for parties, brunches, or just treating yourself.

Ingredients

Dry Ingredients:

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

Wet Ingredients:

• ½ cup unsalted butter, softened

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• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

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• ½ cup whole milk or buttermilk

Filling & Toppings:

• 1 cup fresh raspberries

• ½ cup lemon curd (for filling)

• Whipped cream or buttercream for topping

• Lemon zest curls and raspberries for garnish

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• Gold sprinkles (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Whisk dry ingredients: In a bowl, combine flour, baking powder, and salt. Set aside.

3. Cream butter and sugar: In a large bowl, beat butter and sugar for 2–3 minutes until fluffy.

4. Add eggs & flavor: Beat in eggs, one at a time. Stir in vanilla, lemon zest, and lemon juice.

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5. Mix batter: Alternate adding dry ingredients and milk to the butter mixture. Stir just until combined.

6. Add raspberries: Gently fold in fresh raspberries.

7. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

8. Fill cupcakes: Use a piping tip or knife to create a small hole in the center of each cupcake. Fill with lemon curd.

9. Top & garnish: Pipe whipped cream or frosting on top. Garnish with raspberries, lemon zest, and sprinkles.

Time Overview

• Prep Time: 15 minutes

• Bake Time: 20 minutes

• Cool & Decorate: 20 minutes

• Total Time: ~55 minutes

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• Yield: 12 cupcakes

Baking Tips

• Don’t overmix the batter — this keeps the cupcakes light and fluffy.

• For a tangier kick, add a few drops of lemon extract to the batter.

• Use stabilized whipped cream if the cupcakes will sit out for long.

FAQs

Can I use frozen raspberries?
Yes! Add them straight from frozen and toss lightly in flour first to prevent sinking.

How long do these cupcakes last?
Store in the fridge for 3–4 days. Best enjoyed slightly chilled.

Can I skip the lemon curd filling?
Absolutely — they’re still delicious with just the berries and frosting.

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