Introduction
Hey there, bakers! Ready to transform everyday ingredients into a batch of sunshine-in-a-cupcake? These Raspberry Lemon Cupcakes are bursting with bright, tangy flavor, and they’re surprisingly easy to make. Perfect for a family gathering, a bake sale, or just a little pick-me-up on a Tuesday, these cupcakes are guaranteed to be a crowd-pleaser!
Why This Works
This recipe works because it perfectly balances the tartness of lemon with the sweetness of raspberries and a hint of vanilla. The moist crumb is light and fluffy, and the vibrant colors make these cupcakes utterly irresistible. It’s a simple recipe, perfect for even beginner bakers, and the results are truly impressive!
Key Ingredients
- 🍋 1 ½ cups all-purpose flour
- 🥚 2 large eggs
- 🥛 1 cup whole milk
- 🧈 1 cup unsalted butter, softened
- 🍯 1 cup granulated sugar
- 🍋 1 tablespoon lemon zest
- 🍋 ¼ cup lemon juice
- 💧 1 teaspoon vanilla extract
- 🥄 2 teaspoons baking powder
- 🤏 ½ teaspoon baking soda
- 🧂 ½ teaspoon salt
- 🍓 1 cup fresh raspberries
Instructions
1️⃣ Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2️⃣ In a large bowl, cream together the softened butter (🧈) and granulated sugar (🍯) until light and fluffy. This is best done with an electric mixer!
3️⃣ Beat in the eggs (🥚) one at a time, then stir in the lemon zest (🍋) and vanilla extract (💧).
4️⃣ In a separate bowl, whisk together the flour (🍋), baking powder (🥄), baking soda (🤏), and salt (🧂).
5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the milk (🥛), beginning and ending with the dry ingredients. Mix until just combined – don’t overmix!
6️⃣ Gently fold in the fresh raspberries (🍓) and lemon juice (🍋).
7️⃣ Fill the cupcake liners about ¾ full.
8️⃣ Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9️⃣ Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Handy Tips
- Don’t overmix the batter! Overmixing can lead to tough cupcakes.
- Use fresh raspberries for the best flavor and texture. Frozen ones will work in a pinch, but make sure they are thawed and drained well before adding them to the batter.
- If your cupcakes are browning too quickly, tent the top of the muffin tin with foil.
Heat Control
Baking at 350°F (175°C) ensures that the cupcakes bake evenly and through to the center without burning. Lowering the temperature might mean longer baking time, leading to dry cupcakes, while a higher temperature can result in burnt edges before the inside is cooked.
Crunch Factor
These cupcakes have a wonderfully soft and tender crumb. The raspberries add a lovely burst of juicy texture to each bite.
Pro Kitchen Tricks
- For extra lemony flavor, add a tablespoon of lemon curd to the batter along with the raspberries.
- To make these cupcakes even more special, top them with a simple lemon buttercream frosting.
- You can use a different berry if you don’t have fresh raspberries on hand – blueberries or strawberries work well too.
Storage Tips
Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
These cupcakes make a lovely gift! Package them in a pretty box tied with ribbon, or place them individually in clear cellophane bags tied with a ribbon. A handwritten tag with a simple message adds a personal touch.
Flavor Variations
🌟 Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter.
🌟 Raspberry Swirl: Make a simple raspberry sauce (raspberries simmered with a little sugar) and swirl it into the batter before baking.
🌟 Orange Raspberry: Substitute orange zest and juice for the lemon.
🌟 Coconut Raspberry: Add ½ cup of shredded coconut to the batter.
Troubleshooting
- Cupcakes are too dry: You may have overbaked them. Next time, check them earlier.
- Cupcakes are flat: Make sure your baking powder and baking soda are fresh.
- Cupcakes are burnt: Lower the oven temperature slightly next time and check for doneness earlier.
FAQ
- Can I use frozen raspberries? Yes, but make sure they are fully thawed and drained before adding them to the batter.
- Can I make these cupcakes ahead of time? Yes, you can bake them a day or two in advance and store them properly.
- What type of frosting would go well with these cupcakes? A lemon buttercream frosting or a simple cream cheese frosting are both excellent choices.
Conclusion
We hope you enjoy these delightful Raspberry Lemon Cupcakes as much as we do! They’re the perfect combination of sweet and tart, and they’re sure to brighten up any occasion. Don’t forget to share your creations with us on social media – we’d love to see them! Happy baking!