Raspberry Lemon Cupcakes Recipe
These Raspberry Lemon Cupcakes are a delicious combination of sweet raspberries and zesty lemon. Perfect for any occasion, these cupcakes are made with fresh ingredients and topped with a light lemon frosting, ensuring every bite is flavorful and refreshing. Ideal for spring and summer gatherings or whenever you're craving something light and fruity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ½ cup milk
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, lemon juice, and lemon zest.
- Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
- Fold in raspberries gently, then divide the batter evenly among the cupcake liners.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
Notes
- You can substitute frozen raspberries if fresh are not available.
- For added tang, use cream cheese frosting instead of lemon frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
Find it online: https://simplerecipee.com/raspberry-lemon-cupcakes-recipe/