Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or grease and flour each cup.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 1 3/4 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, lemon zest, and fresh lemon juice.1 cup buttermilk, room temperature, 2 tablespoons zest of 2 large lemons, 1/3 cup fresh lemon juice
- With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Then, add half of the buttermilk mixture, mixing until just combined. Repeat this process, alternating between dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix.
- In a small saucepan, combine the fresh raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. You can then either mash the raspberries gently with a fork or pass the mixture through a fine-mesh sieve for a smoother swirl. Set aside to cool slightly.1 cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice
- Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Dollop about a teaspoon of the raspberry swirl mixture onto the batter in each cupcake. Using a toothpick or a skewer, gently swirl the raspberry mixture into the batter with a few quick turns. Don't over-swirl, or the colors will blend too much.
- Bake for 20-24 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. In a large bowl, beat the softened butter and softened cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until light and fluffy. Stir in the lemon juice, vanilla extract, and lemon zest until well combined.1 cup unsalted butter, softened, 8 ounces cream cheese, softened, 4 cups powdered sugar, sifted, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 1 tablespoon zest of 1 large lemon
- Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting. You can use a piping bag for a professional look or a spatula for a more rustic feel.Optional fresh raspberries and lemon zest for garnish
- Garnish the frosted cupcakes with fresh raspberries and a sprinkle of lemon zest for an extra touch of elegance and flavor.Optional fresh raspberries and lemon zest for garnish
Notes
Storage: Once completely cooled and frosted, store the Easy Lemon Raspberry Swirl Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days.
