Description
Lemon raspberry cupcakes are a delightful combination of zesty lemon and sweet-tart raspberries, topped with a creamy lemon frosting. These light and fluffy treats add a burst of flavor to any occasion, making them perfect for parties, picnics, or just a sweet indulgence at home. With their vibrant colors and refreshing taste, they’re sure to impress your family and friends.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- ½ cup whole milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberries
- 2 cups powdered sugar (for frosting)
- ½ cup unsalted butter (softened, for frosting)
- 2 tbsp lemon juice (for frosting)
- Zest of 1 lemon (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream butter until fluffy. Gradually add sugar and beat until light.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Alternate adding dry ingredients with milk until just combined. Gently fold in raspberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting with prepared lemon frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (61g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg