That sounds heavenly already. Want a recipe for Raspberry Lemon Heaven Cupcakes, or are we just admiring the name for now? 😄
If you’re after a recipe, here’s what I’d imagine for a soft, bright, and luscious cupcake:
🍋 Raspberry Lemon Heaven Cupcakes
Ingredients
For the Lemon Cupcakes:
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter (softened)
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1 cup granulated sugar
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2 large eggs
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2 tsp lemon zest
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1/4 cup fresh lemon juice
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1/2 cup buttermilk (or milk with a splash of vinegar)
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1 tsp vanilla extract
For the Raspberry Filling:
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1 cup fresh or frozen raspberries
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch mixed with 1 tsp water (for thickening)
For the Lemon Cream Cheese Frosting:
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1/2 cup unsalted butter (softened)
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8 oz cream cheese (softened)
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3 cups powdered sugar
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2 tbsp lemon juice
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1 tsp lemon zest
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Optional: a few drops of yellow food coloring for extra sunshine vibes 🌞
Instructions
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Make the Cupcakes:
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Preheat oven to 350°F (175°C). Line a cupcake tray with 12 liners.
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Whisk together flour, baking powder, and salt.
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Cream butter and sugar until light and fluffy. Add eggs one at a time, then lemon zest, juice, and vanilla.
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Alternate adding the dry ingredients and buttermilk, starting and ending with dry.
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Divide batter into liners and bake 18–22 minutes, until a toothpick comes out clean. Cool completely.
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Make Raspberry Filling:
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Cook raspberries, sugar, and lemon juice over medium heat until bubbly.
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Stir in cornstarch slurry and cook 1–2 minutes until thickened. Cool.
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Make the Frosting:
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Beat butter and cream cheese until smooth.
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Add lemon juice, zest, and powdered sugar. Beat until fluffy.
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Assemble:
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Core a small hole in each cupcake (a piping tip or apple corer works great).
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Fill with raspberry sauce.
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Pipe or spread lemon frosting on top.
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Garnish with a fresh raspberry and a little lemon zest if you’re feelin’ fancy ✨
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