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Bright Lemon Raspberry Cupcakes with Tangy Cream Cheese Frosting

Close-up of a lemon raspberry cupcake with a bite taken out, showing moist cake and fresh raspberries inside, topped with white frosting.
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Make bakery style lemon raspberry cupcakes that are moist and full of bright citrus and berry flavor. This recipe uses simple steps to create a sweet tart cupcake perfect for spring or summer.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • 1 cup fresh or frozen raspberries, lightly dusted with flour
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Gently fold in the flour-dusted raspberries using a spatula. Dusting the berries prevents them from sinking.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar until incorporated. Mix in the vanilla extract and lemon juice. Beat on medium-high speed until light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting on top. Garnish with extra lemon zest or a fresh raspberry.

Notes

  • If using frozen raspberries, do not thaw them before dusting with flour and folding them into the batter.
  • For the brightest lemon flavor in the cake, use fresh lemon zest and juice.
  • To achieve bakery style height, ensure your butter and eggs are at room temperature before mixing.

Nutrition

Find it online: https://blissbatter.com/lemon-raspberry-cupcakes-recipe/