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To make Lemon Raspberry Cupcakes, gather these 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, at room temperature - Zest of 1 medium lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup buttermilk, at room temperature - 1 cup fresh raspberries (reserve some for decoration) - 1 teaspoon pure vanilla extract If you have allergies, here are some swaps: - Use gluten-free flour for all-purpose flour. - Substitute dairy butter with vegan butter or coconut oil. - Replace buttermilk with almond milk mixed with vinegar. - Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for eggs. Look for fresh raspberries that are bright and plump. Here are my tips: - Buy from local farmers' markets for the best flavor. - Check for any mold or squished berries in the package. - Store them in a cool place until you’re ready to bake. - Rinse gently and dry them well before using. These steps will help you create the most delicious Lemon Raspberry Cupcakes! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step ensures even baking. Next, grab a standard muffin tin and line it with colorful cupcake liners. The liners not only add flair but also help with easy removal. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture is the dry base for your cupcakes. Set it aside. Keeping it airy helps the cupcakes rise nicely. Now, take a large bowl. Use an electric mixer to beat the softened butter and granulated sugar together. Mix on medium speed for about 3-4 minutes. The goal is to achieve a light, fluffy, pale mixture. This creaming adds air, making your cupcakes soft. Add the two large eggs to the creamed butter one at a time. Mix well after each egg. Next, include the lemon zest and pure vanilla extract. Blend until everything is evenly mixed. These ingredients bring bright flavors to your cupcakes. In a small bowl, whisk together the buttermilk and freshly squeezed lemon juice. Allow it to sit for a minute. This thickens the mixture, adding moisture and flavor. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the flour mixture. Mix until just combined. Avoid overmixing to keep your cupcakes tender. Carefully fold in the fresh raspberries with a spatula. Be gentle to avoid crushing them. You want to keep their shape for a lovely burst of flavor in each bite. Divide the batter evenly among the cupcake liners. Fill each one about two-thirds full. This gives them room to rise. Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. Once done, let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. To get light and airy cupcakes, start with room-temperature ingredients. This helps them blend better. When you cream the butter and sugar, beat them until the mix looks pale and fluffy. This can take about 3-4 minutes. The air you whip into the butter creates a nice rise. Mix your batter just enough. Overmixing can make your cupcakes dense and tough. After adding the dry ingredients, stir gently until you see no dry flour. Then, fold in the raspberries carefully. You want to keep their shape for a juicy burst in each bite. For a lovely finish, frost your cupcakes with creamy lemon buttercream. Use a piping bag for a nice swirl. Top each cupcake with a fresh raspberry and a sprinkle of lemon zest. This adds color and brightness. You can also add edible flowers for a fancy touch! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps to create a smoother batter and results in a lighter cupcake. Don't Overmix: Once you combine the dry ingredients with the wet ingredients, mix just until combined. Overmixing can lead to dense cupcakes rather than light and fluffy ones. Fresh Raspberries: Use fresh raspberries for the best flavor and texture. If using frozen, make sure they are thawed and drained well to avoid adding excess moisture to the batter. Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before frosting them. This prevents the frosting from melting and ensures a beautiful presentation. {{image_4}} To make vegan lemon raspberry cupcakes, swap the eggs and butter. Use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it rest for 5 minutes. For butter, use a plant-based option. Coconut oil or vegan butter works well. Keep the other ingredients the same. These cupcakes will still taste bright and fruity. For gluten-free lemon raspberry cupcakes, use a gluten-free flour blend. Look for one that includes xanthan gum. This helps give the cupcakes structure. You can also use almond flour or oat flour. Just remember to check the measurements. These gluten-free cupcakes will be just as tasty and fluffy! Frosting can change the whole cupcake experience! A creamy lemon buttercream is a classic choice. Mix butter, powdered sugar, lemon juice, and zest. For a twist, try a raspberry cream cheese frosting. Mix cream cheese, powdered sugar, and fresh raspberry puree. You can also sprinkle some zest on top for extra flair. To keep leftover cupcakes fresh, place them in an airtight container. This will protect them from air and moisture. If you have frosting on them, wait until they are fully cool before storing. You can layer them with parchment paper to avoid sticking. To freeze your lemon raspberry cupcakes, first let them cool completely. Then, wrap each cupcake in plastic wrap tightly. After that, place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze them for up to three months. When ready to enjoy, let them thaw in the fridge overnight. When stored properly, cupcakes can last up to four days at room temperature. If you keep them in the fridge, they can last up to a week. However, the longer they sit, the less fresh they may taste. Always check for signs of spoilage, like mold or an off smell, before eating. To stop cupcakes from sticking, use good quality liners. You can also spray them lightly with cooking spray. Let the cupcakes cool in the pan for about 5 minutes before moving them. This helps them release better. Yes, you can use frozen raspberries! Just let them thaw first. Drain any extra juice to keep the batter from getting too wet. This way, they won’t turn mushy in the cupcakes. Check if the cupcakes are done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. You can also gently press the top; if it springs back, they are done! Lemon and raspberry pair well with many flavors. Try adding coconut for a tropical twist. You can also mix in some almond extract for a nutty flavor. Blueberries and lemon also work great together! Absolutely! You can bake the cupcakes a day ahead. Store them in an airtight container at room temperature. Frost them just before serving to keep the icing fresh and tasty. This blog post covered everything you need for perfect raspberry cupcakes. You learned about the best ingredients, tips for freshness, and how to bake fluffy treats. We also shared cool variations and storage tips. Remember, you can explore different flavors and create your own unique versions. Enjoy baking and sharing these delicious cupcakes with friends and family. Your cupcakes will delight everyone and make any occasion special. Happy baking!

Zesty Lemon Raspberry Delight Cupcakes

Delicious cupcakes bursting with lemon and raspberry flavors, perfect for any occasion.
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 at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 medium zest of lemon
  • 0.25 cup freshly squeezed lemon juice
  • 0.5 cup buttermilk, at room temperature
  • 1 cup fresh raspberries (reserve some for decoration)
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with colorful cupcake liners.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside to keep it airy.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed for about 3-4 minutes until the mixture is light, fluffy, and pale.
  • Add the eggs to the creamed butter one at a time, mixing well after each addition. Incorporate the lemon zest and pure vanilla extract, blending until evenly mixed.
  • In a separate small bowl, whisk together the buttermilk and freshly squeezed lemon juice. Let it sit for a minute to thicken slightly by curdling, which adds flavor and moisture.
  • Gradually add the reserved dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin with the flour mixture and finish with it too. Mix until just combined; avoid overmixing to keep your cupcakes tender.
  • Carefully fold in the fresh raspberries using a spatula, taking care not to crush them to preserve their shape and texture.
  • Divide the batter evenly among the cupcake liners, filling each liner about two-thirds full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them towards the end!
  • Once baked, allow the cupcakes to cool in the pan for about 5 minutes before gently transferring them to a wire rack to cool completely.

Notes

For a delightful finish, frost with creamy lemon buttercream icing and top with a fresh raspberry.
Keyword cupcakes, dessert, lemon, raspberry