Bright, tangy lemon paired with the sweet and slightly tart notes of raspberry creates a delightful harmony in these Luscious Lemon Raspberry Swirl Cupcakes. With their vibrant flavors and stunning swirled appearance, they are perfect for any occasion, from afternoon tea to celebratory gatherings.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of lemon and raspberry creates a zesty yet sweet treat that pleases the palate.
- Visually Stunning: The swirled raspberry preserves give these cupcakes a bakery-style aesthetic.
- Moist and Tender: Made with buttermilk, these cupcakes are light, fluffy, and deliciously moist.
- Versatile: Perfect for parties, picnics, or just as a weekday indulgence.
- Simple Ingredients: Uses pantry staples and fresh fruits for a homemade touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon zest and juice
- Buttermilk
- Raspberry preserves or jam
- Powdered sugar (for frosting)
- Vanilla extract
Directions
- Preheat Oven: Set your oven to 350°F (175°C) and line a cupcake tin with liners.
- Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy.
- Incorporate Wet Ingredients: Add the eggs one at a time, followed by lemon zest and juice. Gradually mix in buttermilk.
- Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Swirl Raspberry: Divide batter into cupcake liners and add a small spoonful of raspberry preserves on top of each. Use a toothpick to swirl the jam into the batter.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Prepare Frosting: Beat butter, powdered sugar, and vanilla until smooth. Add a splash of lemon juice for extra flavor.
- Decorate: Pipe or spread frosting onto the cooled cupcakes and garnish with fresh raspberries or lemon zest, if desired.
Servings and Timing
- Servings: Makes 12 cupcakes.
- Preparation Time: 20 minutes.
- Baking Time: 18-22 minutes.
- Cooling Time: 30 minutes.
Variations
- Gluten-Free: Replace all-purpose flour with a gluten-free baking blend.
- Vegan Option: Use plant-based butter, a flax egg substitute, and non-dairy milk like almond milk with a tablespoon of lemon juice.
- Berry Swap: Use strawberry or blackberry preserves instead of raspberry.
- Zesty Kick: Add a teaspoon of lemon extract to intensify the citrus flavor.
- Nutty Topping: Sprinkle crushed pistachios or almonds over the frosting for added texture.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and frost before serving.
- Reheating: Bring refrigerated cupcakes to room temperature before enjoying.
FAQs
1. Can I use fresh raspberries instead of preserves?
Yes, mash fresh raspberries with a bit of sugar to create a quick preserve substitute.
2. How can I make the frosting less sweet?
Add a pinch of salt or more lemon juice to balance the sweetness.
3. Can I double the recipe for a larger batch?
Absolutely! Simply double all the ingredients, but avoid overfilling the cupcake liners.
4. Do I need to refrigerate these cupcakes?
If frosted, it’s best to refrigerate them due to the butter-based frosting.
5. Can I use store-bought frosting?
Yes, store-bought frosting works if you’re short on time, but homemade tastes better.
6. How do I prevent the cupcakes from sticking to the liners?
Use quality liners and ensure the cupcakes are fully cooled before removing.
7. Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day in advance and frost them on the day of serving.
8. What other fruits pair well with lemon?
Blueberries, strawberries, and blackberries all complement lemon beautifully.
9. How do I know when the cupcakes are done?
Insert a toothpick into the center; if it comes out clean, they’re ready.
10. Can I use regular milk instead of buttermilk?
Yes, mix regular milk with a tablespoon of lemon juice or vinegar to create a buttermilk substitute.
Conclusion
These Luscious Lemon Raspberry Swirl Cupcakes are a show-stopping dessert that combines tangy lemon and sweet raspberry for a treat that’s as beautiful as it is delicious. Whether you’re baking for a party, a special someone, or just because, these cupcakes will brighten any occasion. Happy baking!
PrintLuscious Lemon Raspberry Swirl Cupcakes
These Luscious Lemon Raspberry Swirl Cupcakes are the perfect blend of tangy lemon and sweet raspberry. Featuring a moist lemon cupcake base with a gorgeous swirl of raspberry puree, they’re as delightful to look at as they are to eat. Top them with a creamy lemon buttercream for the ultimate treat that’s perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Lemon Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup (120ml) buttermilk
For the Raspberry Swirl:
- 1 cup (150g) fresh or frozen raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
For the Lemon Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
- 1–2 tbsp heavy cream (optional, for consistency)
Instructions
Prepare the Raspberry Swirl:
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the raspberries break down and the mixture thickens (about 5–7 minutes).
- Strain the mixture through a fine-mesh sieve to remove seeds and let it cool completely.
Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full. Add a small dollop of the raspberry puree to each and use a toothpick to swirl it gently into the batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Prepare the Lemon Buttercream:
- Beat butter until creamy and smooth. Gradually add powdered sugar, mixing well after each addition.
- Add lemon juice and zest. Beat until combined. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.
Assemble the Cupcakes:
- Once the cupcakes are cool, pipe or spread the lemon buttercream frosting on top.
- Drizzle any leftover raspberry puree on the frosting for decoration, if desired.
Notes
- For extra flavor, you can fold some lemon zest into the batter before baking.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Use high-quality, fresh raspberries for the best flavor in the swirl.