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Luscious Lemon Raspberry Swirl Cupcakes

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  • Author: KimEasy
  • 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, they’re topped with a zesty lemon buttercream that’s as gorgeous as it is delicious. Perfect for birthdays, tea parties, or just a sweet treat to brighten your day.

Ingredients

Units Scale

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

  1. 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.
  2. Make the Cupcakes:
    • Preheat your oven to 350°F (175°C) 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 ¾ 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://newsvks.com/luscious-lemon-raspberry-swirl-cupcakes/