Raspberry Lemon Heaven Cupcakes

These Raspberry Lemon Heaven Cupcakes are the perfect blend of tangy citrus and juicy berries. Soft, fluffy, and bursting with fruity goodness, they’re topped with a dreamy lemon cream and fresh raspberries — every bite truly tastes like heaven.

Looking for more fruity dessert ideas? Check out our full dessert archive on tinsuf.com for more cupcake and cake recipes that delight in every season!

 Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

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• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup milk

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• 1 cup fresh raspberries

• Zest of 1 lemon

 Directions

Step 1: Prep the Oven

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter & Sugar

In another bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes). Add in the eggs one at a time, then mix in vanilla extract and lemon zest.

Step 4: Combine Wet & Dry

Gradually add the dry ingredients, alternating with the milk, until well combined. Be careful not to overmix.

Step 5: Add the Berries

Gently fold in the fresh raspberries with a spatula.

Step 6: Fill & Bake

Spoon the batter into the cupcake liners about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.

 Frosting Tip (Optional)

Top with whipped lemon cream cheese frosting or vanilla buttercream for an extra luscious touch.

 Time & Serving

• Prep Time: 15 minutes

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• Cook Time: 20 minutes

• Total Time: 35 minutes

• Servings: 12 cupcakes

• Calories: ~190 kcal per cupcake

 Tips & Variations

• Swap raspberries with blueberries or blackberries for a twist.

• Add a tablespoon of lemon juice to intensify the citrusy zing.

• Use paper liners sprayed with baking spray to avoid sticking.

 FAQ

Q: Can I use frozen raspberries?
Yes, just toss them in a bit of flour before folding into the batter to avoid excess moisture.

Q: How do I store them?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

For more refreshing cupcake creations, visit tinsuf.com’s fruity dessert section — the place where sweet meets simple.

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