Description
Delightful Raspberry Lemon Cupcakes that blend sweet, juicy raspberries with zesty lemon for a taste of spring.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tsp lemon zest
- ¼ cup lemon juice
- 1 cup fresh raspberries
- 1 cup powdered sugar (for frosting)
- 1 tbsp lemon juice (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and a pinch of salt.
- In a separate bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Stir in lemon zest and juice.
- Gradually add the dry mixture and milk, alternating until combined. Gently fold in the raspberries.
- Spoon the batter into the liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let them cool for 5 minutes before transferring to a wire rack to cool completely.
- Whip together powdered sugar, softened butter, and lemon juice for the frosting, and add raspberries if desired.
- Frost the cooled cupcakes and top with fresh raspberries or lemon zest.
Notes
For a dairy-free version, substitute butter with coconut oil or plant-based butter. Frozen raspberries can be used, but thaw and pat dry before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, raspberry, lemon, dessert, baking