Raspberry Lemon Heaven Cupcakes

Indulge in the delightful combination of tart and sweet with Raspberry Lemon Heaven Cupcakes. These light and fluffy cupcakes are bursting with fresh raspberries and zesty lemon flavor, topped with a cloud of whipped cream. Perfect for any celebration or as a sweet treat, these cupcakes will surely impress your guests.

Ingredients

1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup sugar
1/4 cup butter, softened
1/4 cup milk
1 tsp lemon extract
1/4 cup lemon juice
1/2 cup fresh raspberries
1 cup whipped cream for topping

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, combine the flour, baking powder, and baking soda. Set aside.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add the milk, lemon extract, and lemon juice, mixing until smooth.
4. Slowly fold the dry ingredients into the wet mixture, being careful not to overmix.
5. Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, top each cupcake with a generous dollop of whipped cream and garnish with a fresh raspberry for decoration.

Servings and Timing

This recipe yields approximately 12 cupcakes. The total preparation and cooking time is about 35 minutes.

Variations

• Substitute fresh raspberries with blueberries or strawberries for a different fruit flavor.
• Add lemon zest to the batter for an extra burst of citrus flavor.
• Drizzle a lemon glaze over the cupcakes for added sweetness.
• Incorporate a cream cheese frosting for a richer topping option.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To enjoy them slightly warm, you can microwave them for about 10 seconds, but be sure to add whipped cream after heating.

10 FAQs

1. Can I use frozen raspberries instead of fresh?
   Yes, but be sure to thaw and drain them first to avoid excess moisture in the batter.
2. What can I use instead of lemon extract?
   You can use an equal amount of freshly squeezed lemon juice, though the flavor will be less concentrated.
3. How do I know when the cupcakes are done?
   They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
4. Can I make these cupcakes ahead of time?
   Yes, you can bake the cupcakes a day in advance. Store them in an airtight container and add the whipped cream topping just before serving.
5. What type of flour should I use?
   All-purpose flour is recommended, but you can also use cake flour for a lighter texture.
6. Can I substitute the butter with oil?
   Yes, you can use vegetable oil in place of butter for a slightly different texture.
7. What’s the best way to serve these cupcakes?
   They are best served chilled, especially with the whipped cream topping.
8. Can I add more raspberries to the batter?
   Yes, feel free to increase the amount of raspberries for a more intense flavor.
9. What if I don’t have a cupcake tin?
   You can use a muffin tin, but baking time may vary slightly.
10. Can I freeze these cupcakes?
    Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them in the refrigerator before adding the whipped cream topping.

Conclusion

Raspberry Lemon Heaven Cupcakes are a delightful treat that combines the brightness of lemon with the sweetness of fresh raspberries. Their light texture and beautiful presentation make them perfect for any occasion. Easy to make and even more enjoyable to eat, these cupcakes are sure to become a favorite in your dessert repertoire. Enjoy every heavenly bite!

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