LUSCIOUS LEMON RASPBERRY SWIRL CUPCAKES
These luscious lemon raspberry swirl cupcakes are light, zesty, and filled with fruity flavour. A perfect balance of sweet and tart, they’re topped with creamy frosting and ideal for spring celebrations, brunches, or afternoon tea.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup milk
- ¼ cup raspberry jam slightly warmed for swirling
For the Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 –2 tablespoons milk as needed for consistency
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon juice, and lemon zest.
Combine and Mix:
- Add dry ingredients in batches, alternating with milk. Mix until just combined.
Add Raspberry Swirl:
- Divide batter evenly into cupcake liners. Add ½ teaspoon of raspberry jam on top of each and swirl gently with a toothpick.
Bake:
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Make the Frosting:
- Beat butter until smooth. Gradually add powdered sugar, lemon juice, lemon zest, and milk. Beat until fluffy. Frost cooled cupcakes and garnish with extra zest or raspberries if desired.
Notes
Make Ahead:
Bake cupcakes a day in advance and store unfrosted. Frost just before serving for best texture. Custom Flavors:
Use strawberry or blackberry jam instead of raspberry for a twist. Add poppy seeds for extra texture. Serving Suggestions:
Serve with iced tea, lemonade, or fresh berries on the side for a beautiful dessert table. Allergy-Friendly Options:
Use plant-based butter and dairy-free milk to make these cupcakes dairy-free. Storage Tips:
Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
Bake cupcakes a day in advance and store unfrosted. Frost just before serving for best texture. Custom Flavors:
Use strawberry or blackberry jam instead of raspberry for a twist. Add poppy seeds for extra texture. Serving Suggestions:
Serve with iced tea, lemonade, or fresh berries on the side for a beautiful dessert table. Allergy-Friendly Options:
Use plant-based butter and dairy-free milk to make these cupcakes dairy-free. Storage Tips:
Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.