Description
Homemade lemon raspberry swirl cupcakes combine tangy citrus with sweet berry notes in a delightful dessert. Bakers can savor these elegant treats that showcase perfect balance between zesty lemon and rich raspberry flavors you’ll absolutely love.
Ingredients
Scale
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1.75 cups all-purpose flour
- 0.5 cup buttermilk
- 0.5 cup fresh lemon juice (about 2 lemons)
- 1.5 tsps baking powder
- 0.5 tsps baking soda
- 0.25 tsps salt
- 2 tbsps lemon zest
- 1 tsp vanilla extract
- 0.5 cup raspberry preserves or puree
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsps fresh lemon juice
- 1 tsp lemon zest
- 0.5 tbsps heavy cream (as needed for consistency)
- Fresh raspberries
- Lemon slices
Instructions
- Prepare Base: Sift together flour, baking powder, baking soda, and salt in a mixing bowl, ensuring uniform distribution of dry ingredients.
- Cream Mixture: Whip butter and sugar until light and fluffy, creating a pale, aerated foundation for the cupcake batter.
- Integrate Wet Components: Gently fold eggs into the butter mixture, then infuse with vanilla extract and vibrant lemon zest, maintaining a smooth consistency.
- Combine Batter: Alternately blend lemon juice and buttermilk with dry ingredients, stirring delicately to create a silky, well-incorporated batter.
- Fill and Swirl: Carefully portion batter into cupcake liners, topping each with a dollop of raspberry preserves and creating elegant marbled patterns using a toothpick.
- Bake and Cool: Slide the muffin tin into a preheated oven, baking until cupcakes turn golden and a toothpick comes out clean. Allow to cool completely on a wire rack.
- Craft Frosting: Whip butter to a creamy consistency, gradually incorporating powdered sugar, lemon juice, zest, and heavy cream to develop a luxurious, spreadable buttercream.
- Finish and Garnish: Lavishly frost the cooled cupcakes, optionally adorning with fresh raspberries and delicate lemon slices for an elegant presentation.
Notes
- Measure Ingredients Precisely: Use exact measurements for flour, sugar, and liquids to ensure consistent texture and prevent dry or dense cupcakes.
- Swirl Technique Mastery: Gently drag a toothpick through raspberry preserves in a figure-eight motion for elegant, professional-looking marble effect without overmixing.
- Room Temperature Ingredients: Allow butter, eggs, and buttermilk to reach room temperature before mixing to create smoother batter and more even baking results.
- Prevent Soggy Bottoms: Use high-quality, grease-resistant cupcake liners and avoid overfilling to maintain perfect cupcake structure and prevent moisture buildup.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 365
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg