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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes for a Joyful Sweet Treat

These Raspberry Lemon Heaven Cupcakes are a delightful blend of tart and sweet, perfect for any occasion.
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Prep Time 35 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box White cake mix Substitute with gluten-free cake mix for gluten-free options.
  • 1 cup Buttermilk Regular milk can be used as a substitute.
  • 1/2 cup Vegetable oil Coconut oil can be used for a healthier alternative.
  • 3 large Eggs
  • 1 unit Lemon zest Zest from one whole lemon.
  • 1 cup Fresh raspberries
For the Frosting
  • 1/2 cup Unsalted butter Softened.
  • 4 oz Cream cheese Softened.
  • 2 cups Powdered sugar
  • 2 tbsp Fresh lemon juice
  • 1/2 tsp Vanilla extract
  • 1 tsp Additional lemon zest For extra zing.
Garnish Options
  • Fresh raspberries for garnish To elevate presentation.
  • Lemon zest curls For a delightful finishing touch.

Equipment

  • Mixing Bowl
  • Cupcake tray
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a standard cupcake tray with 12 liners.
  2. In a large mixing bowl, whisk together white cake mix, buttermilk, vegetable oil, eggs, and lemon zest until smooth.
  3. Gently fold in the fresh raspberries into the batter without crushing them.
  4. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  5. Bake for 18-22 minutes or until a toothpick comes out clean.
  6. Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
  7. Beat together softened butter and cream cheese until smooth for the frosting.
  8. Gradually add powdered sugar, lemon juice, additional zest, and vanilla extract, mixing until fluffy.
  9. Frost each cooled cupcake generously with the lemon frosting.
  10. Garnish with fresh raspberries and lemon zest curls for presentation.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store cupcakes in an airtight container in the fridge for up to 2 days. They can be frozen for up to 3 months when unfrosted.

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