Description
Delicate cupcakes with a perfect balance of tangy lemon and sweet raspberry flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 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
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Alternate mixing in dry ingredients and milk. Stir in lemon zest and juice.
- Gently fold in raspberries. Fill liners 2/3 full.
- Bake 18-20 minutes. Cool before frosting.
Notes
- Use room-temperature ingredients for even mixing.
- Fresh raspberries work best, but frozen can be used if thawed and drained.
- For extra tang, add more lemon zest.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: raspberry lemon cupcakes, easy dessert, fruity cupcakes