Raspberry Lemon Heaven Cupcakes

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Raspberry Lemon Heaven Cupcakes

Bright, tangy, and bursting with berry sweetness—these cupcakes taste like sunshine!

Why You’ll Love These

✔ Perfect balance – Zesty lemon + juicy raspberries.
✔ Moist & fluffy – Yogurt keeps them tender.
✔ Elegant look – Swirled pink frosting + fresh berries.

Ingredients (12 cupcakes)

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup plain Greek yogurt
  • 1 cup fresh raspberries (tossed in 1 tbsp flour)

For the Frosting:

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • ¼ cup raspberry puree (blend & strain ½ cup raspberries)
  • Pinch of salt

Garnish:

  • Fresh raspberries
  • Lemon zest

Step-by-Step Instructions

1. Make the Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Beat butter + sugar until fluffy. Add eggs, lemon zest, and juice.
  4. Alternate adding dry ingredients and yogurt, mixing until just combined.
  5. Gently fold in flour-tossed raspberries (they’ll bleed less!).
  6. Divide batter into liners (¾ full). Bake 18-20 mins. Cool completely.

2. Whip the Frosting

  1. Beat butter until creamy. Gradually add powdered sugar.
  2. Mix in lemon juice, raspberry puree, and salt until smooth and pink.

3. Decorate

  1. Pipe frosting onto cooled cupcakes. Top with fresh raspberries and lemon zest.

Pro Tips

🍋 Extra tangy? Add 1 tsp lemon extract to the batter.
🌀 Swirl effect: Alternate lemon and raspberry frosting in the piping bag.
🫐 No fresh berries? Use frozen (thawed & drained).

Serving Suggestions

☕ Pair with Earl Grey tea or a berry smoothie.
🎂 For a layer cake: Double the recipe and use two 6-inch pans.

More Berry Bliss Recipes:

🍓 Lemon Raspberry Tart
🍰 Vanberry Chia Pudding

A bite of pure happiness! 🌸✨

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