Description
Raspberry lemon heaven cupcakes blend tangy citrus with sweet berries in a divine dessert masterpiece. Delicate layers of zesty lemon cake topped with luscious raspberry frosting promise a blissful escape for dessert enthusiasts seeking pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) flour
- 1/2 cup (100 g) sugar
- 1/4 cup (57 g) butter, softened
- 1/2 cup (120 ml) fresh raspberries
Leavening Agents:
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Liquid and Flavor Ingredients:
- 1/4 cup (60 ml) milk
- 1 teaspoon lemon extract
- 1/4 cup (60 ml) lemon juice
- 1 cup (240 ml) whipped cream (for topping)
Instructions
- Thoroughly mix the dry ingredients – flour, baking powder, and baking soda – in a medium mixing bowl, creating a uniform powder blend.
- In a separate large bowl, whip butter and sugar together until the mixture becomes airy and pale, creating a smooth creamy consistency.
- Pour milk, lemon extract, and fresh lemon juice into the butter mixture, stirring continuously to achieve a seamless integration of liquid components.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, using a gentle folding technique to maintain the batter’s delicate texture and prevent overmixing.
- Delicately fold fresh raspberries into the batter, ensuring an even distribution throughout the cupcake mixture without crushing the delicate fruit.
- Prepare the cupcake tin with liners, then carefully portion the batter evenly across each liner, filling approximately two-thirds full for optimal rising.
- Place the cupcake tin in a preheated oven at 350F (175C) and bake for 18-20 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire cooling rack to reach room temperature.
- Once completely cooled, crown each cupcake with a luxurious swirl of whipped cream and adorn with a single fresh raspberry for an elegant finishing touch.
Notes
- Handle raspberries gently to prevent crushing and maintain their delicate structure when folding into the batter.
- Substitute dairy milk with almond or oat milk for a vegan-friendly version of these cupcakes.
- Adjust lemon extract quantity based on personal preference for tangier or milder citrus flavor.
- Room temperature ingredients ensure smoother mixing and more consistent cupcake texture.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 136 kcal
- Sugar: 9 g
- Sodium: 68 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 19 mg