Description
Delightful cupcakes that combine the refreshing tartness of raspberries with the zesty flavor of lemon, perfect for any occasion.
Ingredients
Scale
- 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
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Fresh raspberries and lemon zest for garnish
Instructions
- Prepare the cupcakes: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, incorporating each fully.
- Stir in the vanilla extract and lemon zest. Gradually add the dry ingredients, alternating with the milk.
- Fold in the raspberries gently. Spoon the batter into lined cupcake tins, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
- Make the frosting: Beat the butter and powdered sugar together until smooth. Add lemon juice and zest, then mix until combined.
- Frost cooled cupcakes generously and garnish with fresh raspberries and lemon zest.
Notes
For additional flavor, add more fresh raspberries into the batter. Drizzle melted white chocolate on top for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg