Instructions
1️⃣ Prepare the Oven
- Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cupcakes.
- Line your muffin tins with paper muffin cups to prevent the cupcakes from sticking and to make it easier to remove them once they are baked.
2️⃣ Prepare the Batter
- In a large mixing bowl, cream ½ cup of softened butter and 1 cup of granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed. The mixture should be pale in color and airy.
- Add the 2 eggs one at a time, beating well after each addition. This helps to incorporate the eggs thoroughly into the batter, ensuring a smooth texture.
- Add ½ cup of milk, 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and ½ teaspoon of vanilla extract. Mix until combined. The lemon juice and zest will infuse the batter with a fresh, tangy flavor.
- Sift 1 ½ cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt into the batter. Gradually fold the dry ingredients into the wet ingredients to avoid overmixing. Stir until just combined to form a smooth, homogeneous batter.
3️⃣ Raspberry Filling
- In a small saucepan, combine 1 cup of fresh or frozen raspberries with 2 tablespoons of granulated sugar. Cook the mixture over medium heat for about 5 minutes, stirring occasionally until the raspberries break down and release their juices.
- Once the raspberries have softened and the sugar has dissolved, puree the mixture using a blender or fork until smooth. This will create a thick raspberry puree. Set it aside to cool slightly before using it to fill the cupcakes.
4️⃣ Bake the Cupcakes
- Divide the cupcake batter evenly among the muffin tins, filling each cup about ¾ full. Be careful not to overfill, as the batter will rise while baking.
- Using a teaspoon, add 1 teaspoon of raspberry puree to the center of each cupcake. The raspberry puree will sink slightly into the batter as the cupcakes bake, creating a burst of fruity flavor in the middle.
- Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden on top, and they should spring back when touched.
- Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack. This will prevent the cream from melting when it’s added.
5️⃣ Prepare the Frosting (Optional)
- While the cupcakes are cooling, prepare the cream topping (if using). In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until soft peaks form. The whipped cream should be light and fluffy.
- Once the cupcakes have cooled, pipe or spread the whipped cream on top of each cupcake. This step is optional, but the creamy topping adds a luxurious touch to the refreshing lemon and raspberry flavors.
6️⃣ Serve
- For an extra touch of elegance, garnish the cupcakes with fresh raspberries or thin lemon slices on top of the cream. This adds both color and texture, making the cupcakes even more visually appealing.
- Serve immediately, or refrigerate the cupcakes for a few hours to allow the flavors to develop even further. The cupcakes are light, refreshing, and perfect for any occasion!
These Raspberry Lemon Heaven Cupcakes are a heavenly treat that blends the bright, zesty flavor of lemon with the sweet, tart taste of raspberries. The light and fluffy cupcakes, filled with raspberry goodness and topped with creamy whipped cream, offer a delightful bite every time!
