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Luscious Raspberry Lemon Cupcakes Easy Recipe for Perfect White Chocolate Frosting

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These luscious raspberry lemon cupcakes feature a tender crumb with juicy raspberry pockets and a smooth, silky white chocolate frosting. Quick and easy to make, they are perfect for special occasions or a delightful everyday treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • Zest from 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar as substitute)
  • 1 cup (120g) fresh raspberries (or thawed frozen raspberries)
  • 6 oz (170g) white chocolate chips or chopped white chocolate
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons (30ml) heavy cream
  • ½ teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides.
  5. Stir in lemon zest and vanilla extract.
  6. Add dry ingredients and buttermilk alternately, starting and ending with dry ingredients, mixing on low speed until just combined.
  7. Gently fold in the raspberries with a spatula to keep them intact.
  8. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting, melt white chocolate gently in a double boiler or microwave in short bursts, stirring frequently. Let cool slightly.
  12. Beat softened butter until smooth and creamy.
  13. Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud.
  14. Add melted white chocolate and vanilla extract, mixing well.
  15. Add heavy cream to adjust consistency and beat for 1-2 minutes until fluffy and spreadable.
  16. Frost cooled cupcakes using an offset spatula or piping bag. Garnish with fresh raspberries or lemon zest strips if desired.

Notes

Use room temperature eggs and butter for better mixing. Do not overmix batter to avoid dense cupcakes. Fold raspberries gently to keep them intact. Melt white chocolate slowly to prevent grainy frosting. If frosting is too soft, chill for 10 minutes; if too stiff, add more cream a teaspoon at a time.

Nutrition

Keywords: raspberry lemon cupcakes, white chocolate frosting, easy cupcakes, lemon dessert, berry cupcakes, quick baking, homemade cupcakes

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