🍋✨ Raspberry Lemon Heaven Cupcakes

Yield: 12 cupcakes
Difficulty: Easy–Medium
Time: 45–55 minutes total

⭐ INGREDIENTS

A. Lemon Cupcakes

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 2 large eggs

• ½ cup sour cream (or plain Greek yogurt)

• ¼ cup milk

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

B. Raspberry Filling

• 1 ½ cups fresh or frozen raspberries

• 2–3 tbsp sugar (adjust to sweetness)

• 1 tbsp lemon juice

• 1 tbsp water

• 1 tsp cornstarch mixed with 1 tsp water (slurry)

C. Lemon-Raspberry Buttercream

• 1 cup unsalted butter, softened

• 3 ½ cups powdered sugar

• 2 tbsp raspberry puree (strained, optional)

• 1–2 tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp vanilla extract

• Pinch of salt

• (Optional) a drop of pink food coloring for brightness

⭐ INSTRUCTIONS

1. Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).

4. Add eggs one at a time, mixing well.

5. Add sour cream, lemon juice, lemon zest, vanilla, and milk. Mix until smooth.

6. Add dry ingredients and mix just until combined (don’t overmix).

7. Fill cupcake liners 2/3 full.

8. Bake 18–20 minutes, until a toothpick comes out clean.

9. Cool completely.

2. Make the Raspberry Filling

1. In a small pot, combine raspberries, sugar, lemon juice, and water.

2. Cook over medium heat until raspberries break down (3–5 min).

3. Add the cornstarch slurry and stir until thickened (1 min).

4. Cool completely.

5. (Optional) Strain to remove seeds.

3. Make the Lemon-Raspberry Buttercream

1. Beat butter until creamy (2 minutes).

2. Add powdered sugar 1 cup at a time.

3. Add lemon juice, lemon zest, raspberry puree, vanilla, and salt.

4. Beat 2–3 minutes until fluffy.

5. Adjust consistency:

   • Too thick → add 1 tsp lemon juice or milk

   • Too thin → add more powdered sugar

4. Fill and Frost the Cupcakes

1. Use a small knife or cupcake corer to remove a small center piece.

2. Fill each cupcake with 1–2 teaspoons raspberry filling.

3. Pipe frosting on top using a swirl tip (Wilton 1M works great).

4. Garnish with:

   • Fresh raspberries

   • Lemon zest

   • A tiny drizzle of raspberry sauce

💖 TIPS FOR PERFECT CUPCAKES

• Sour cream makes them extra moist and “heavenly.”

• Don’t overbake — remove cupcakes as soon as the tops spring back.

• Chill the raspberry filling before using so it doesn’t melt the frosting.

• For extra lemon flavor, add a teaspoon of lemon extract.