Description
Lemon raspberry swirl cupcakes bring sunshine to classic dessert with tangy citrus and sweet berry notes. Delicate crumb and silky frosting promise a perfect balance of flavors that will delight you at first bite.
Ingredients
Scale
Cupcake Base Ingredients:
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup buttermilk
- 0.5 cup fresh lemon juice (about 2 lemons)
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 0.5 cup raspberry preserves or puree
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 0.5 tablespoons heavy cream (as needed for consistency)
Optional Garnish:
- Fresh raspberries
- Lemon slices
Instructions
- Craft the cupcake foundation by thoroughly combining dry ingredients in a medium mixing vessel, ensuring an even distribution of flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until the mixture transforms into a light, airy texture with a pale, fluffy appearance.
- Incorporate eggs individually, gently folding each one into the butter mixture, followed by infusing the batter with vanilla extract and vibrant lemon zest.
- Gradually introduce lemon juice and buttermilk into the mixture, alternating with the dry ingredient blend, mixing delicately to maintain a smooth, consistent batter.
- Carefully distribute the batter into prepared cupcake liners, filling each approximately three-quarters full with a precise, steady hand.
- Delicately place a small dollop of raspberry preserves atop each cupcake batter, then use a slender toothpick to create elegant marbled swirls throughout the surface.
- Position the muffin tin in a preheated oven, allowing the cupcakes to bake until they achieve a golden hue and a inserted toothpick emerges cleanly.
- Remove from oven and allow cupcakes to rest momentarily in the tin, then transfer to a cooling rack to reach room temperature.
- Whip softened butter until it becomes remarkably creamy, then gradually fold in powdered sugar to construct a velvety buttercream base.
- Enliven the frosting with fresh lemon juice, zest, and a touch of heavy cream, adjusting consistency to achieve a luxurious, spreadable texture.
- Adorn the completely cooled cupcakes with the lemon buttercream, using either a piping technique or smooth spreading method.
- Optionally embellish with fresh raspberries and delicate lemon slices for a final decorative flourish.
Notes
- Swap buttermilk with yogurt or dairy-free alternatives for lactose-intolerant bakers, ensuring the same tangy moisture and tender crumb.
- Use gluten-free flour blend as a direct substitute for all-purpose flour to make these cupcakes celiac-friendly without compromising texture.
- Reduce sugar by 25% and replace with monk fruit sweetener for a lower-calorie version that maintains the cupcakes’ delightful sweetness.
- Prevent raspberry preserve sinking by coating it lightly in flour before swirling, which helps distribute the fruity ribbons evenly throughout the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg