These delightful Raspberry Lemon Heaven Cupcakes perfectly balance sweet and tangy flavors in every bite. Fresh raspberries folded into a light, lemony batter create a burst of summer freshness, while the creamy frosting delivers just the right amount of sweetness. These cupcakes make a stunning addition to any dessert table or afternoon tea, with their vibrant pink hue and bright citrus notes that will leave your guests asking for the recipe.
Raspberry Lemon HEAVEN in a cupcake! Bright, fresh, and utterly delicious.
Author:Sophia
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh raspberries
Zest of 1 lemon
Lemon Cream Frosting:
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Fresh raspberries for garnish
Lemon zest for garnish
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
Keywords: Raspberry Lemon Heaven Cupcakes
White Chocolate Raspberry Tiramisu
Experience a delicious twist on a classic Italian dessert with this White Chocolate Raspberry Tiramisu. Layers of mascarpone cream infused with white chocolate create a luxurious base, while fresh raspberries add a refreshing tartness that cuts through the richness. This elegant, no-bake dessert is perfect for special occasions, offering sophisticated flavor without hours in the kitchen. The beautiful contrast of red berries against the creamy white layers makes for a show-stopping presentation.
– Cocoa powder or grated white chocolate for dusting
Instructions
1. Prepare the Raspberry Layer:
– In a small bowl, combine the raspberries, sugar, and lemon juice. Gently mash the raspberries with a fork to release their juices. Set aside.
2. Make the White Chocolate Cream:
– Melt the white chocolate in a microwave-safe bowl or over a double boiler until smooth. Let it cool slightly.
– In a mixing bowl, whip the heavy cream until soft peaks form.
– In another bowl, combine the mascarpone cheese, vanilla extract, and powdered sugar. Mix until smooth.
– Gently fold the melted white chocolate into the mascarpone mixture, then fold in the whipped cream until fully combined.
3. Assemble the Tiramisu:
– Quickly dip each ladyfinger into the cooled coffee or espresso, making sure not to soak them.
– In a rectangular dish, layer half of the dipped ladyfingers on the bottom.
– Spread half of the white chocolate cream over the ladyfingers, followed by half of the raspberry mixture.
– Repeat the layers with the remaining ladyfingers, white chocolate cream, and raspberries.
4. Chill:
– Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
5. Serve:
– Before serving, dust the top with cocoa powder or sprinkle with grated white chocolate. Garnish with additional raspberries if desired.
Notes
– For a more intense raspberry flavor, you can add raspberry puree between the layers.
– This dessert can be made a day in advance, allowing the flavors to meld beautifully.
Enjoy your delicious White Chocolate Raspberry Tiramisu!
Raspberry Cheesecake Milshake Delights
Indulge in the ultimate summer treat with these Raspberry Cheesecake Milkshake Delights. Creamy vanilla ice cream blended with tangy cream cheese and sweet-tart raspberries creates a drinkable dessert that tastes like your favorite cheesecake in a glass. Perfect for hot afternoons or as a special after-dinner treat, these vibrant pink milkshakes deliver all the flavor of a gourmet dessert with the refreshing chill of your favorite shake.
– 1/2 cup whole milk (or more for a thinner consistency)
– 4 ounces cream cheese, softened
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
*For the Garnish:*
– Whipped cream
– Fresh golden raspberries
– Graham cracker crumbs (for a cheesecake crust effect)
– White chocolate shavings (optional)
Instructions
Directions:**
1. **Prepare the Milkshake Base:**
– In a blender, combine the golden raspberries, vanilla ice cream, milk, softened cream cheese, powdered sugar, and vanilla extract.
– Blend on high until smooth and creamy. If the mixture is too thick, add more milk a little at a time until the desired consistency is reached.
2. **Prepare the Glasses:**
– Coat the rims of serving glasses with whipped cream or honey, then dip them into crushed graham cracker crumbs for a fun cheesecake-inspired effect.
3. **Pour and Garnish:**
– Pour the milkshake into the prepared glasses.
– Top each milkshake with a generous swirl of whipped cream.
– Garnish with fresh golden raspberries, a sprinkle of graham cracker crumbs, and white chocolate shavings for an elegant finish.
4. **Serve Immediately:**
– Serve the milkshakes right away while cold and creamy.
Nutrition
Serving Size:2
Calories:380kcal
Raspberry Crumble Cookies
These Raspberry Crumble Cookies offer the perfect combination of buttery cookie base and fruity filling in every bite. A generous dollop of raspberry preserves nestled in a tender shortbread-style dough creates a delightful contrast of textures, while the crumble topping adds a satisfying crunch. These cookies stay wonderfully soft in the center with lightly crisp edges, making them perfect for gift-giving or enjoying with your afternoon coffee.
Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray to prevent sticking.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy. This should take about 1-2 minutes.
Mix in the vanilla extract and almond extract, ensuring even distribution of flavor.
Gradually add the flour and salt, mixing just until combined. The dough should be crumbly but hold together when pressed. Be careful not to overmix, as this can make the cookies dense.
Step 3: Assemble the Cookies
Scoop about 1/4 cup of dough into each well of the muffin tin.
Gently press the dough evenly into the bottom and slightly up the sides to create a shallow well in the center.
Spoon 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.
Sprinkle a heaping tablespoon of the remaining dough over the jam for a crumbly topping.
Step 4: Bake to Perfection
Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.
Let the cookies cool completely in the pan before attempting to remove them.
Step 5: Remove and Serve
Once cooled, run a knife around the edges of each cookie to help release them from the muffin tin.
Serve as they are, or dust with powdered sugar for an elegant touch.
Soft and Chewy Raspberry Sugar Cookies
These Soft and Chewy Raspberry Sugar Cookies transform the classic sugar cookie into something extraordinary. Studded with bits of freeze-dried raspberries that infuse every bite with natural berry flavor and beautiful pink speckles, these cookies have a wonderful tender texture that melts in your mouth. The subtle tartness of raspberry perfectly balances the sweetness of the dough, creating an irresistible treat that disappears quickly from cookie jars and dessert plates alike.
– 1/2 cup raspberry jam or mashed fresh raspberries
– 1/2 teaspoon lemon zest (optional)
– 1/4 cup granulated sugar (for rolling)
– 1/2 teaspoon cinnamon (for rolling)
– Fresh raspberries (for garnish, optional)
– Powdered sugar (for dusting, optional)
Instructions
1. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Crack in the egg, then add the vanilla extract and almond extract (if using). Mix until everything is nicely combined.
4. Gently fold in the raspberry jam or mashed fresh raspberries along with the lemon zest (if using) until just smooth.
5. Gradually mix the dry ingredients into the wet mixture, stirring only until combined to avoid overmixing.
6. In a small bowl, mix 1/4 cup of granulated sugar with 1/2 teaspoon of cinnamon for rolling. Take about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture. Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches between them.
7. Preheat your oven to 350°F (175°C). Bake those delightful dough balls for 10-12 minutes, or until the edges are just set while the centers remain soft.
8. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
9. For that extra special touch, dust your cookies with powdered sugar or top them with fresh raspberries before serving. Enjoy every bite!
Raspberry Chocolate Lava Cupcakes
Decadence meets fruity freshness in these Raspberry Chocolate Lava Cupcakes. Each moist chocolate cupcake hides a molten center of rich chocolate ganache infused with raspberry, creating a dramatic “lava flow” moment with every bite. The contrast between deep chocolate flavor and bright raspberry notes creates a sophisticated dessert that’s impressive enough for special occasions yet simple enough to satisfy your weeknight chocolate cravings.
2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat & Prep: Heat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Incorporate Cocoa: Stir in cocoa powder until fully blended.
Combine Wet & Dry: Gradually mix in dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Stir until just combined.
Fold in Raspberries: Gently fold in fresh raspberries.
Make Lava Center: Microwave dark chocolate and heavy cream in 30-second intervals, stirring between each, until smooth.
Assemble Cupcakes: Fill cupcake liners with a small amount of batter, add a teaspoon of melted chocolate in the center, and top with remaining batter to seal.
Bake to Perfection: Bake for 18-22 minutes, until set around the edges but soft in the center.
Cool & Serve: Let cupcakes cool for 5 minutes, then dust with powdered sugar.
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Calories: 310 kcal | Servings: 12 cupcakes
Sink your teeth into these rich, molten chocolate-filled cupcakes with bursts of fresh raspberries! Pure indulgence in every bite
Raspberry Cinnamon Rolls with Lemon Glaze
Wake up to the irresistible aroma of these Raspberry Cinnamon Rolls with Lemon Glaze. Traditional cinnamon rolls get a fruity makeover with swirls of raspberry preserves complementing the warm cinnamon sugar filling. The crowning touch is a bright lemon glaze that adds a citrusy zing to every bite. Perfect for weekend brunches or holiday mornings, these rolls combine the comfort of classic cinnamon rolls with the unexpected delight of berries and citrus.
1 cup fresh or frozen raspberries, roughly chopped
Lemon Glaze:
2 cups powdered sugar
4-6 tablespoons milk
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
PREPARE DOUGH: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes. Stir in salt, melted butter, and egg. Gradually add flour, mixing until a dough forms.
KNEAD DOUGH: Turn dough out onto a floured surface and knead for 5-7 minutes. Place in a greased bowl, turning to coat. Let rise in a warm place for 1-1.5 hours.
PREPARE FILLING: Cream together the softened butter, sugar, and cinnamon for the filling.
ASSEMBLE ROLLS: On a lightly floured surface, roll dough into a 15×9 inch rectangle. Spread with cinnamon-sugar mixture. Sprinkle with chopped raspberries.
ROLL UP AND CUT: Starting at the long edge, roll up the dough tightly. Cut into 1-inch slices.
BAKE ROLLS: Place rolls in a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 25-30 minutes.
PREPARE LEMON GLAZE: While rolls are baking, whisk together powdered sugar, milk, lemon juice, and lemon zest.
GLAZE ROLLS: Let the buns cool for some times and now drizzle lemon galze over the cooked rolls.
Perfect for beginners and experienced bakers alike, these homemade treats transform simple ingredients into impressive desserts for any occasion. Save these best raspberry recipes to your collection and discover why our readers consistently rate them 5 stars! For more fruit-forward desserts and sweet inspirations, be sure to explore our other recipe collections and subscribe to our newsletter for seasonal baking ideas delivered straight to your inbox.
PREPARE DOUGH: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes. Stir in salt, melted butter, and egg. Gradually add flour, mixing until a dough forms.
KNEAD DOUGH: Turn dough out onto a floured surface and knead for 5-7 minutes. Place in a greased bowl, turning to coat. Let rise in a warm place for 1-1.5 hours.
PREPARE FILLING: Cream together the softened butter, sugar, and cinnamon for the filling.
ASSEMBLE ROLLS: On a lightly floured surface, roll dough into a 15×9 inch rectangle. Spread with cinnamon-sugar mixture. Sprinkle with chopped raspberries.
ROLL UP AND CUT: Starting at the long edge, roll up the dough tightly. Cut into 1-inch slices.
BAKE ROLLS: Place rolls in a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 25-30 minutes.
PREPARE LEMON GLAZE: While rolls are baking, whisk together powdered sugar, milk, lemon juice, and lemon zest.
GLAZE ROLLS: Let the buns cool for some times and now drizzle lemon galze over the cooked rolls.