Raspberry Lemon Heaven Cupcakes Recipe

If you’re in need of a showstopping, sunshine-packed dessert that’s as effortless as it is irresistible, look no further than Raspberry Lemon Heaven Cupcakes. These delightful treats marry the airy charm of angel food cake with the zing of lemon curd and lush pops of fresh raspberry, all topped off by rich homemade whipped cream. Just one bite and you’ll know why these cupcakes are a perennial favorite for summer picnics, brunches, or any occasion that deserves a little heavenly indulgence.

Raspberry Lemon Heaven Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

  • Angel Food Cupcakes:

    • 1 box (16 ounces) angel food cake mix
    • 1 1/4 cups water
    • 1 cup fresh raspberries

    Filling and Topping:

    • 1 cup lemon curd
    • 1 1/2 cups heavy whipping cream
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract
    • fresh raspberries and lemon zest for garnish

How to Make Raspberry Lemon Heaven Cupcakes

Step 1: Prep Your Pan

Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners—this not only prevents sticking but also makes cleanup a breeze and gives your cupcakes an extra festive touch.

Step 2: Make the Batter

Grab a large bowl and pour in the angel food cake mix and water. Mix these together according to the package instructions, whisking until your batter is pale, thick, and wonderfully airy. The secret here is not to overmix; you want all that nice fluffiness for the perfect cupcake crumb.

Step 3: Add the Raspberries

Very gently fold in the fresh raspberries. Be as delicate as possible to keep most berries whole—that way, each cupcake will be studded with juicy raspberry bursts. The berries may tint the batter slightly, which only adds to their irresistible appearance!

Step 4: Fill and Bake

Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full. Pop the pan into the oven and let them bake for 18–20 minutes, or until the tops are shiny, golden, and spring back to the touch. They’ll look like tiny clouds—just what you want for Raspberry Lemon Heaven Cupcakes!

Step 5: Cool Completely

Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Don’t rush this step—the cupcakes need to be cool so the whipped cream and lemon curd won’t melt.

Step 6: Make the Whipped Cream

While your cupcakes cool, pour the heavy whipping cream into a large mixing bowl. Add the powdered sugar and vanilla extract. Using an electric mixer, whip everything together until you get soft peaks. No need to go overboard; you want the whipped cream to be light and billowy, not stiff.

Step 7: Fill with Lemon Curd

Take each cooled cupcake and use a small knife or cupcake corer to cut a shallow hole in the center. Spoon in about a teaspoon of zingy lemon curd, then replace the tops (no need to press down, just cover up the filling).

Step 8: Decorate with Whipped Cream

Pile or pipe the whipped cream over each cupcake. Don’t worry about being neat—the more clouds of cream, the better! This is where Raspberry Lemon Heaven Cupcakes earn their name.

Step 9: Garnish and Enjoy

Top each cupcake with fresh raspberries and a sprinkle of bright lemon zest. Take a moment to admire your handiwork before diving in!

How to Serve Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes Recipe - Recipe Image

Garnishes

A fresh raspberry and a shower of lemon zest will make every Raspberry Lemon Heaven Cupcake look utterly irresistible. For a bit of extra sparkle, try a dusting of powdered sugar or a tiny mint sprig on each.

Side Dishes

Pairing these cupcakes with a fruit salad, a pitcher of iced tea, or even a lemony prosecco cocktail makes the perfect summertime spread. Their light, airy texture means they’re never too heavy alongside a variety of brunch or picnic dishes.

Creative Ways to Present

Display Raspberry Lemon Heaven Cupcakes on a tiered cake stand for a celebration-worthy centerpiece, or package them in individual boxes as delightful take-home party favors. For a whimsical touch, arrange edible flower petals around the serving plate.

Make Ahead and Storage

Storing Leftovers

Store leftover Raspberry Lemon Heaven Cupcakes in an airtight container in the refrigerator. The whipped cream and lemon curd fillings are best enjoyed within 24 hours for peak freshness, but the cupcakes will stay tasty for up to 2 days.

Freezing

Freeze the unfrosted, unfilled cupcakes by wrapping them tightly in plastic and placing in a zip-top bag. Thaw at room temperature, then fill and top with whipped cream and garnishes just before serving for best results.

Reheating

No warming up needed! These cupcakes are best served chilled or at room temperature. If your cupcakes feel a bit dense after refrigeration, let them sit at room temp for 15 minutes—to bring back that cloud-like softness.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw and pat them dry to prevent excess liquid from making your batter too wet. Fresh raspberries tend to hold their shape a bit better, but frozen ones will definitely do in a pinch.

What if I don’t have lemon curd?

You can substitute with a dollop of lemon jam or even a bit of lemon pie filling. For a homemade touch, whip up quick lemon curd on the stovetop—it’s easier than you think!

Can I make Raspberry Lemon Heaven Cupcakes gluten-free?

Simply choose a gluten-free angel food cake mix, and verify that your lemon curd and other ingredients are gluten-free. All the flavor, just a little friendlier for everyone.

How do I get the whipped cream to hold its shape?

Make sure to whip the cream until soft but stable peaks form, and keep the finished whipped cream and cupcakes chilled until serving. A piping bag can help create pretty swirls if you want to get fancy.

Can I make mini cupcakes instead?

Absolutely! Just reduce the baking time to about 12–15 minutes for minis. You’ll get adorable, bite-sized Raspberry Lemon Heaven Cupcakes that are perfect for parties or dessert platters.

Final Thoughts

If you’re searching for a dessert that truly embodies summer’s sweet, tangy, and playful spirit, Raspberry Lemon Heaven Cupcakes are your answer. Give them a try—you’ll soon have friends and family begging for the recipe and savoring every bright, fluffy bite!

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Raspberry Lemon Heaven Cupcakes Recipe

Raspberry Lemon Heaven Cupcakes Recipe


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4.6 from 4 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in the delightful combination of sweet raspberries, tangy lemon curd, and fluffy whipped cream with these Raspberry Lemon Heaven Cupcakes. These light and airy treats are perfect for any spring or summer occasion.


Ingredients

Scale

Angel Food Cupcakes:

  • 1 box (16 ounces) angel food cake mix
  • 1 1/4 cups water
  • 1 cup fresh raspberries

Filling and Topping:

  • 1 cup lemon curd
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • fresh raspberries and lemon zest for garnish

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Mix Cupcake Batter: In a large bowl, combine angel food cake mix and water until light and fluffy. Gently fold in raspberries.
  3. Bake Cupcakes: Divide batter among cupcake liners and bake for 18–20 minutes until golden. Cool on a wire rack.
  4. Prepare Filling: Whip cream, sugar, and vanilla until soft peaks form.
  5. Fill Cupcakes: Cut a hole in each cupcake, fill with lemon curd, and top with whipped cream.
  6. Garnish: Decorate with raspberries and lemon zest.

Notes

  • These cupcakes are best enjoyed within 24 hours of preparation.
  • Store in the refrigerator for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 210
  • Sugar: 26 g
  • Sodium: 200 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 25 mg

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