Description
Delightful and vibrant Raspberry Lemon Cupcakes, a perfect balance of tart and sweet flavors, evoking summer nostalgia.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup lemon zest
- ½ cup lemon juice
- 1 cup fresh raspberries
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream the unsalted butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one by one, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the lemon zest, juice, and fresh raspberries gently.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- For frosting, whip together butter, powdered sugar, lemon juice, and a splash of milk until fluffy.
- Frost the cooled cupcakes and top with fresh raspberries.
Notes
For a vegan version, substitute butter with coconut oil and eggs with flax eggs. Ensure to check for doneness by performing the toothpick test.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cupcakes, raspberry, lemon, dessert, baking