Raspberry Lemon Heaven Cupcakes

These Raspberry Lemon Heaven Cupcakes are light, soft, and beautifully balanced with fresh citrus and sweet berries. Each cupcake has a tender crumb, a gentle lemon zing, and bursts of juicy raspberry in every bite. This is an easy, beginner friendly bake that looks elegant but comes together without fuss. From start to finish, you will need about 45 minutes.

Ingredients

For the cupcakes

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, at room temperature
• 175g self-raising flour
• 1 tsp baking powder
• Finely grated zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 tbsp milk
• 150g fresh raspberries

For the lemon buttercream

• 125g unsalted butter, softened
• 250g icing sugar, sifted
• 1½ tbsp fresh lemon juice
• Finely grated lemon zest, to taste

For decoration

• Fresh raspberries
• Finely grated lemon zest

How to Make Raspberry Lemon Heaven Cupcakes

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12 hole cupcake tin with paper cases and place it on the middle shelf so the cupcakes bake evenly.
• Mix the cake batter: Place the butter, caster sugar, eggs, flour, baking powder, lemon zest, lemon juice, and milk into a large bowl. Beat together until smooth, pale, and well combined.
• Fold in the raspberries: Gently fold in the raspberries, taking care not to break them too much. This keeps the sponge light and evenly studded with fruit.
• Fill the cases: Divide the mixture evenly between the cupcake cases, filling each about two thirds full.
• Bake: Bake for 18 to 22 minutes, until lightly golden and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool completely: Remove from the tin and transfer the cupcakes to a wire rack. Leave to cool fully before icing.
• Make the buttercream: Beat the butter until creamy. Gradually add the icing sugar, then beat in the lemon juice and zest until light, smooth, and fluffy.
• Decorate: Pipe or spread the buttercream over the cooled cupcakes. Finish with fresh raspberries and a little lemon zest.

Tips

How do I stop raspberries from sinking?

Toss the raspberries lightly in a teaspoon of flour before folding them into the batter. This helps keep them evenly distributed.

Can I make these cupcakes extra lemony?

Add a little more lemon zest rather than extra juice. Too much liquid can affect the texture of the sponge.

Why did my cupcakes turn out dry?

Overbaking is usually the cause. Check them a couple of minutes early and remove them as soon as they spring back.

Serving Suggestions

• Serve with afternoon tea or coffee
• Perfect for spring celebrations and birthdays
• Lovely with a cup of Earl Grey or chamomile tea

Storage

Room temperature

Store in an airtight container for up to 2 days, kept away from direct heat.

Refrigerator

Keep chilled for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The uniced cupcakes can be frozen for up to 3 months. Defrost fully and decorate just before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 42g
• Protein: 4g
• Fat: 15g
• Saturated fat: 9g
• Sodium: 140mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs