These raspberry lemon cupcakes are a delightful treat that combines the tartness of lemon zest with the sweetness of fresh raspberries. Perfect for any occasion, these cupcakes are light, fluffy, and bursting with flavor. Whether you're hosting a party or simply craving a sweet snack, these cupcakes are sure to impress.
While most of the ingredients for these raspberry lemon cupcakes are common pantry staples, you may need to pick up fresh raspberries and lemon zest if you don't have them on hand. Fresh raspberries can usually be found in the produce section of your supermarket, and lemon zest can be made by grating the outer peel of a lemon. Make sure to choose a lemon that is firm and brightly colored for the best zest.
Ingredients For Raspberry Lemon Cupcakes
All-purpose flour: The base of the cupcake, providing structure and texture.
Granulated sugar: Adds sweetness to the cupcakes.
Baking powder: Helps the cupcakes rise and become fluffy.
Baking soda: Works with the baking powder to provide lift.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and moisture to the cupcakes.
Eggs: Bind the ingredients together and add structure.
Vanilla extract: Adds a warm, sweet flavor to the cupcakes.
Milk: Provides moisture and helps create a tender crumb.
Lemon zest: Adds a bright, citrusy flavor to the cupcakes.
Raspberries: Provide bursts of sweet and tart flavor throughout the cupcakes.
Technique Tip for This Recipe
When incorporating butter into the dry ingredients, ensure it is softened but not melted. This will help achieve a crumbly texture that is essential for the batter. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. This technique helps distribute the fat evenly, resulting in a tender cupcake.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cupcakes denser.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the other ingredients accordingly.
baking soda - Substitute with additional baking powder: Use three times the amount of baking powder to replace baking soda, but it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in the same amount and may add a slightly different mineral flavor.
unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free option and adds a subtle coconut flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the lemon and raspberry.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor with a slightly different twist.
fresh raspberries - Substitute with frozen raspberries: Frozen raspberries can be used if fresh ones are not available, but they may add extra moisture.
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How to Store / Freeze These Cupcakes
Allow the cupcakes to cool completely on a wire rack before storing. This prevents condensation from forming inside the container, which can make the cupcakes soggy.
Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, consider refrigerating or freezing.
For refrigeration, place the cupcakes in an airtight container and store them in the fridge for up to 5 days. Before serving, let them come to room temperature for the best flavor and texture.
To freeze, individually wrap each cupcake in plastic wrap to protect them from freezer burn. Then, place the wrapped cupcakes in a freezer-safe bag or container. They can be frozen for up to 3 months.
When ready to enjoy, thaw the cupcakes at room temperature for a few hours or overnight in the refrigerator. If you prefer them warm, you can microwave each cupcake for about 10-15 seconds.
If you plan to frost the cupcakes, it's best to do so after thawing. This ensures the frosting remains fresh and doesn't get compromised during the freezing and thawing process.
For an added touch, consider topping the thawed cupcakes with fresh raspberries or a sprinkle of lemon zest before serving to enhance their delightful flavors.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the raspberry lemon cupcakes on a baking sheet.
- Cover the cupcakes loosely with aluminum foil to prevent them from drying out.
- Heat for about 10-15 minutes or until the cupcakes are warmed through.
- Remove from the oven and let them cool slightly before enjoying.
Microwave Method:
- Place a raspberry lemon cupcake on a microwave-safe plate.
- Dampen a paper towel and drape it over the cupcake to keep it moist.
- Microwave on medium power for 15-20 seconds.
- Check the cupcake and add additional 5-second intervals if needed until warmed through.
- Let it sit for a minute before eating to allow the heat to distribute evenly.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steaming basket over the pot, ensuring it doesn't touch the water.
- Arrange the raspberry lemon cupcakes in the basket.
- Cover the pot with a lid and steam for about 5-7 minutes.
- Carefully remove the cupcakes and let them cool slightly before serving.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the raspberry lemon cupcakes on the toaster oven tray.
- Cover them with aluminum foil to prevent drying.
- Heat for about 10-12 minutes or until warmed through.
- Allow them to cool slightly before enjoying.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the raspberry lemon cupcakes in the air fryer basket.
- Heat for 3-5 minutes, checking frequently to avoid overcooking.
- Remove and let them cool slightly before indulging.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the cupcakes.
Muffin tin: Holds the cupcake liners and batter during baking.
Cupcake liners: Line the muffin tin to prevent the cupcakes from sticking.
Mixing bowl: Used to combine the dry and wet ingredients.
Whisk: Mixes the dry ingredients together evenly.
Electric mixer: Mixes the butter into the dry ingredients until the mixture resembles coarse crumbs.
Spatula: Folds in the raspberries gently to avoid crushing them.
Measuring cups: Measures the flour, sugar, milk, and raspberries accurately.
Measuring spoons: Measures the baking powder, baking soda, salt, vanilla extract, and lemon zest precisely.
Zester: Grates the lemon zest finely.
Toothpick: Checks if the cupcakes are done by inserting into the center to see if it comes out clean.
Wire rack: Cools the cupcakes completely after baking.
How to Save Time on Making These Cupcakes
Prepare ingredients in advance: Measure and set out all ingredients before starting. This helps streamline the baking process.
Use a stand mixer: A stand mixer can save time when mixing the batter, ensuring a smooth and even consistency quickly.
Room temperature butter: Soften butter to room temperature beforehand to make it easier to mix with other ingredients.
Preheat the oven early: Start preheating the oven as you begin preparing the batter to avoid waiting later.
Batch baking: If you have multiple muffin tins, fill and bake them simultaneously to save time.
Raspberry Lemon Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- Beat in the eggs one at a time, then stir in the vanilla extract, milk, and lemon zest until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
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