Description
These Raspberry Lemon Cupcakes are a delightful combination of tangy lemon and sweet raspberries, making them a perfect treat for any occasion. Light and fluffy with a burst of fruity flavor, these cupcakes are sure to be a hit!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
Additional:
- 1 cup fresh raspberries
- 1 1/2 cups powdered sugar
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh lemon juice
- Fresh raspberries and lemon zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a large mixing bowl, cream the butter and sugar, then add eggs one at a time, followed by lemon zest and juice.
- Combine Batter: Gradually add dry ingredients to wet mixture, alternating with milk. Fold in raspberries.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes until a toothpick comes out clean.
- Cool and Frost: Cool cupcakes, then frost with a mixture of powdered sugar, butter, and lemon juice. Garnish with raspberries and lemon zest.
Notes
- For a richer flavor, buttermilk can be used instead of milk.
- Frozen raspberries can be used without thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 255
- Sugar: 29 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
