Lemon Raspberry Swirl Cupcakes

In baking, the harmony of flavors is crucial; the right combination can elevate a simple recipe into something extraordinary. The tartness of lemon complements the sweetness of sugar, while the fresh raspberries add a burst of flavor that brightens the entire cupcake. This balance of sweet and tart not only tantalizes the taste buds but also creates a visual feast with the vibrant colors of the raspberries swirling through the light yellow batter.

Indulge in the delightful combination of sweet and tart with Lemon Raspberry Swirl Cupcakes. These visually stunning treats blend vanilla sweetness with zesty lemon and fresh raspberries, making them perfect for any occasion. Their light, fluffy texture paired with creamy frosting creates a memorable taste experience. Using seasonal ingredients enhances flavor and adds a beautiful pop of color. Bake these cupcakes to impress at parties, picnics, or just for a sweet treat at home!

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Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

½ cup buttermilk

2 tablespoons fresh lemon juice

For the Raspberry Swirl:

1 cup fresh raspberries (or frozen, thawed)

2 tablespoons granulated sugar

1 tablespoon lemon juice

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons lemon juice

1 teaspoon vanilla extract

Lemon zest for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard cupcake tin with paper liners.

Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Wet Ingredients: Mix the buttermilk and lemon juice in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.

Prepare Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes, gently mashing the raspberries with a fork until they form a sauce. Remove from heat and allow to cool slightly.

Assemble Cupcakes: Fill each cupcake liner about two-thirds full with the batter. Drop a spoonful of the raspberry sauce onto each cupcake and use a toothpick or skewer to swirl it gently through the batter, creating a marbled effect.

Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then mix in the lemon juice and vanilla extract. Beat until fluffy.

Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the lemon cream cheese frosting using a piping bag or a spatula.

Garnish: Optionally, sprinkle lemon zest on top of the frosted cupcakes for an extra zesty touch.

Serve and Enjoy! Serve these delightful Lemon Raspberry Swirl Cupcakes at your next gathering and enjoy the burst of flavors with every bite!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes