These Luscious Lemon Raspberry Swirl Cupcakes are the perfect combination of tart and sweet, with a moist lemon cupcake base swirled with vibrant raspberry puree. Topped with a light and creamy lemon frosting, these cupcakes are as beautiful as they are delicious, making them an ideal treat for any occasion.
Why Youโll Love This Recipe
- Burst of Flavor:ย The tangy lemon pairs beautifully with the sweet-tart raspberry, creating a well-balanced and delightful flavor.
- Stunning Presentation:ย The swirl of raspberry in the cupcake and the gorgeous frosting make these cupcakes a show-stopper.
- Easy to Make:ย With simple ingredients and straightforward instructions, these cupcakes come together quickly.
- Perfect for Any Occasion:ย Whether it’s a birthday, tea party, or a casual gathering, these cupcakes will always impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Milk
- Lemon zest
- Lemon juice
- Raspberry puree
- Cream cheese
- Powdered sugar
Directions
- Preheat your oven to 350ยฐF (175ยฐC) and line a cupcake tin with cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, beat the butter until smooth. Add the eggs, milk, lemon zest, and lemon juice. Mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix until smooth.
- Fill each cupcake liner about halfway with the batter.
- Add a small spoonful of raspberry puree on top of the batter in each liner, then use a toothpick to swirl it gently.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- For the frosting, beat cream cheese and powdered sugar together until smooth. Add a splash of lemon juice for extra flavor.
- Frost the cooled cupcakes and garnish with a fresh raspberry or lemon zest if desired.
Servings and Timing
- Servings:ย 12 cupcakes
- Prep Time:ย 20 minutes
- Cook Time:ย 20 minutes
- Total Time:ย 40 minutes
Variations
- Blueberry Swirl:ย Replace raspberry puree with blueberry puree for a different fruity twist.
- Gluten-Free:ย Use a gluten-free all-purpose flour blend instead of regular flour.
- Vegan Option:ย Substitute eggs with flax eggs, butter with vegan butter, and milk with almond or oat milk.
- Mini Cupcakes:ย Use a mini cupcake tin for bite-sized treats; adjust baking time to about 10-12 minutes.
Storage/Reheating
- Storage:ย Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing:ย Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting.
- Reheating:ย These cupcakes donโt require reheating, but if youโd like them slightly warm, heat in the microwave for 10-15 seconds before serving.
FAQs
1. Can I use store-bought raspberry puree?
Yes, store-bought raspberry puree works well and saves time, but homemade puree often has a fresher taste.
2. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
3. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them on the day of serving.
4. How do I make raspberry puree at home?
Blend fresh or frozen raspberries until smooth, then strain to remove seeds.
5. Can I use a different frosting?
Absolutely! Vanilla buttercream or a whipped cream topping would also complement these cupcakes.
6. What if I donโt have a cupcake tin?
You can bake this as a single-layer cake and adjust the baking time to about 25-30 minutes.
7. Can I add more lemon flavor?
Yes, add a little lemon extract or extra lemon zest to enhance the citrus flavor.
8. Why are my cupcakes dense?
Make sure not to overmix the batter, and measure your ingredients accurately for the best texture.
9. Can I use other fruits for the swirl?
Yes, try strawberries, blueberries, or blackberries for different flavors.
10. How do I ensure the swirl looks pretty?
Use a toothpick to gently swirl the raspberry puree into the batter without overmixing.
Conclusion
Luscious Lemon Raspberry Swirl Cupcakes are the perfect dessert for anyone who loves bright and fruity flavors. With their tangy lemon base and sweet raspberry swirls, these cupcakes are not only delicious but also visually stunning. Easy to make and versatile, theyโre sure to become a favorite in your dessert repertoire. Bake them today and enjoy the delightful burst of flavors in every bite!
Print
Luscious Lemon Raspberry Swirl Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Luscious Lemon Raspberry Swirl Cupcakes are the perfect balance of tangy and sweet! With a moist lemon cupcake base and a beautiful raspberry swirl, theyโre topped with a zesty lemon buttercream thatโs as gorgeous as it is delicious. Perfect for birthdays, tea parties, or just a sweet treat to brighten your day.
Ingredients
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp lemon zest (about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) buttermilk
For the Raspberry Swirl:
- 1/2 cup (120g) fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp water
For the Lemon Buttercream:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp heavy cream or milk (as needed)
Instructions
- Prepare the Raspberry Swirl:
- In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down, about 5 minutes.
- Use a fine mesh sieve to strain out the seeds, leaving a smooth raspberry sauce. Let it cool completely.
- Make the Cupcakes:
- Preheat your oven to 350ยฐF (175ยฐC) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ยพ full.
- Add small dollops of the cooled raspberry sauce on top of the batter in each cup, and use a toothpick to swirl it gently.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Buttercream:
- In a large bowl, beat butter until creamy, about 2 minutes.
- Gradually add powdered sugar, mixing on low speed until combined.
- Add lemon juice, lemon zest, and heavy cream, and beat on high until light and fluffy.
- Assemble:
- Pipe or spread the lemon buttercream onto the cooled cupcakes. Optional: drizzle with extra raspberry sauce or garnish with fresh raspberries and lemon zest.
Notes
- For extra raspberry flavor, double the raspberry swirl recipe and drizzle some on top of the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
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