Description
Delightful cupcakes merging bright lemon flavors with plump, fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh raspberries
- Zest of 2 lemons
- ½ cup unsalted butter, softened (for frosting)
- 8 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest (for frosting)
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners.
- Cream the room-temperature butter and granulated sugar in a bowl for 2–3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and whole milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture in two additions, ensuring a smooth batter.
- Toss the fresh raspberries in 1 tablespoon of flour to prevent them from sinking, and then gently fold them into the batter.
- Divide the batter evenly among the lined muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes, or until the tops spring back when pressed gently.
- After baking, cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack.
- For the frosting, beat the softened butter and cream cheese in a mixing bowl until smooth.
- Gradually add the sifted powdered sugar, lemon juice, and lemon zest. Beat until fluffy.
- Frost the cooled cupcakes and garnish with fresh raspberries and additional lemon zest.
Notes
Use fresh ingredients for the best flavor. Allow cupcakes to cool completely before frosting to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, raspberry, lemon, dessert, baking