Description
Delightful Raspberry Lemon Cupcakes featuring a soft and moist base, vibrant raspberry flavor, and tangy lemon frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 cup fresh raspberries
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the flour, baking powder, and salt, and whisk them together.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in lemon zest and juice.
- Gradually add dry ingredients to the butter mixture, alternating with the milk.
- Gently fold in fresh raspberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare lemon frosting with butter, powdered sugar, lemon juice, and zest.
- Once cooled, frost the cupcakes and top with additional raspberries.
Notes
For best results, ensure butter is at room temperature and do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cupcakes, raspberry, lemon, dessert, baking