Lemon Raspberry Cream Cheese Cupcakes

Lemon Raspberry Cream Cheese Cupcakes are a delightful treat that combines the bright flavors of lemon and sweet raspberries with a creamy filling. These cupcakes are perfect for any occasion, from birthday parties to afternoon tea. With their light texture and refreshing taste, they are sure to please anyone who takes a bite.

Why Make This Recipe

Making Lemon Raspberry Cream Cheese Cupcakes is a great choice for those who love fruity desserts. The lemon adds a zesty kick, while the raspberries give a sweet and tangy flavor. Plus, the cream cheese frosting on top makes these cupcakes rich and creamy. They are simple to make and can be enjoyed by family and friends, making them perfect for gatherings or special celebrations.

How to Make Lemon Raspberry Cream Cheese Cupcakes

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
Zest of 1 lemon
1 cup fresh raspberries
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy cream
Additional raspberries for garnish

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Gently fold in the fresh raspberries.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
To make the filling and frosting, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar, mixing on low speed until combined, then beat on high speed until fluffy.
Add the vanilla extract and heavy cream, and mix until the frosting is smooth and creamy.
To fill the cupcakes, use a small knife or a cupcake corer to remove the center of each cooled cupcake.
Fill the hollowed-out centers with some of the cream cheese frosting.
Pipe or spread the remaining frosting on top of each cupcake. Garnish with a fresh raspberry and lemon zest if desired.

How to Serve Lemon Raspberry Cream Cheese Cupcakes

Serve these cupcakes as a sweet treat at any gathering. They are great for birthday parties, baby showers, or just for enjoying at home. Pair them with a cup of tea or coffee for a delightful afternoon snack.

How to Store Lemon Raspberry Cream Cheese Cupcakes

Store the cupcakes in an airtight container in the refrigerator. They will keep fresh for about 3-5 days. If you want to freeze them, place them in an airtight container without the frosting. They can be frozen for up to a month.

Tips to Make Lemon Raspberry Cream Cheese Cupcakes

Make sure the butter and cream cheese are softened to room temperature for easy mixing.
When folding in the raspberries, be gentle to avoid crushing them too much.
For an extra lemony flavor, add more lemon zest to the batter or frosting.

Variation

You can try using different berries, like blueberries or strawberries, instead of raspberries. You can also add a bit of lemon juice to the frosting for extra tanginess.

FAQs

1. Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the batter.

2. How can I make these cupcakes gluten-free?
To make these cupcakes gluten-free, you can substitute all-purpose flour with a gluten-free flour blend.

3. Can I prepare the frosting in advance?
Absolutely! You can make the cream cheese frosting ahead of time and store it in the refrigerator for up to a week. Just re-whip it before using.

Enjoy making and sharing these delicious Lemon Raspberry Cream Cheese Cupcakes! They are sure to be a hit every time.