Description
Delightful and vibrant Raspberry Lemon Cupcakes that blend zesty lemon flavor with sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 ½ tsp Baking Powder
- ½ cup Unsalted Butter, softened
- 2 Eggs
- Zest and juice of 2 Fresh Lemons
- 1 cup Fresh Raspberries
- ½ cup Milk or Buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Incorporate the lemon zest and juice.
- Gradually add the dry mixture to the butter mixture, alternating with milk, until just combined.
- Gently fold in the raspberries.
- Scoop the batter into the prepared liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
For added flavor, consider incorporating a pinch of almond extract or using yogurt in place of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, raspberry, lemon, dessert, baking