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Delicious Lemon Raspberry Swirl Cupcakes Easy Recipe with Berry Compote

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These lemon raspberry swirl cupcakes combine zesty lemon and tart raspberry flavors with a moist texture and a fresh berry compote topping, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • Zest from 2 medium lemons (about 2 tablespoons)
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (120 ml) whole milk, room temperature (or almond milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) fresh or frozen raspberries, thawed if frozen
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice (for compote)
  • 2 tablespoons water (for compote)
  • Optional toppings: powdered sugar, fresh lemon slices, or mint leaves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Make the raspberry compote: In a small saucepan, combine raspberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat for 6-8 minutes until berries break down and mixture thickens. Remove from heat and let cool.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat softened butter and 1 cup sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in lemon zest.
  6. Mix in lemon juice, milk, and vanilla extract until just combined.
  7. Gradually fold in the flour mixture until smooth; batter should be thick but pourable.
  8. Fill cupcake liners about two-thirds full with batter. Dollop a teaspoon of cooled raspberry compote on top of each and swirl gently with a skewer or toothpick.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack. Once cool, spoon extra berry compote on top and dust with powdered sugar if desired.

Notes

Use softened but not melted butter for fluffier cupcakes. Bring eggs to room temperature before mixing to avoid curdling. Swirl compote gently to create pretty ribbons without overmixing. Cool cupcakes in pan for 5 minutes before transferring to wire rack to prevent sogginess. Frozen raspberries should be thawed and drained to avoid runny batter.

Nutrition

Keywords: lemon cupcakes, raspberry swirl, berry compote, easy cupcakes, lemon dessert, raspberry dessert, swirl cupcakes, homemade cupcakes

Find it online: https://blipflavor.com/delicious-lemon-raspberry-swirl-cupcakes-easy-recipe-with-berry-compote/