Zingy Lemon Raspberry Cupcakes Recipe

Name: Zingy Lemon Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups light all-purpose flour (like White Lily); 2 cups sugar; 1 tablespoon baking powder; 2 lemons, zest of; 3/4 teaspoon salt; 1 cup unsalted butter, cut into 1-inch cubes; 4 eggs; 1 cup whole milk; 1 tablespoon lemon juice; 1 teaspoon pure vanilla extract; raspberry cream frosting; 8 ounces cold cream cheese; 3/4 cup room-temperature butter; 1/2 cup raspberry jam; 1/2 teaspoon vanilla; 1 pinch salt; 1 drop red food coloring; 3 powdered sugar; 1 cup powdered sugar

Servings: persons

3 cups light all-purpose flour (like White Lily)
2 cups sugar
1 tablespoon baking powder
2 lemons, zest of
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 eggs
1 cup whole milk
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
raspberry cream frosting
8 ounces cold cream cheese
3/4 cup room-temperature butter
1/2 cup raspberry jam
1/2 teaspoon vanilla
1 pinch salt
1 drop red food coloring
3 powdered sugar
1 cup powdered sugar

1
Preheat oven to 325u00b0F.
2
Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.).
3
Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
4
Add the butter, mixing until just coated with flour.
5
In a bowl, whisk together eggs, milk, lemon juice and vanilla.
6
With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
7
Divide batter evenly among liners, filling about two-thirds full.
8
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
9
Transfer to a wire rack to cool completely.
10
Repeat process with remaining batter. a Should make about 30.
11
Raspberry Cream Frosting~ In the electric mixer, beat the cream cheese, butter and jam together until smooth.
12
Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
13
Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
14
Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
15
Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.

2232

kcal

Calories

112

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups light all-purpose flour (like White Lily), 2 cups sugar, 1 tablespoon baking powder, 2 lemons, zest of, and more.

Yes, Zingy Lemon Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zingy Lemon Raspberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions