Description
These light and fluffy cupcakes combine the bright, zesty flavor of lemon with the sweetness of fresh raspberries. Topped with your favorite frosting, they are the perfect treat for any occasion, offering a refreshing burst of flavor in every bite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat 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, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla extract.
- Mix in lemon zest and lemon juice.
- Gradually blend in the dry ingredients, alternating with milk.
- Gently fold in raspberries.
- Divide batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Notes
- These cupcakes are delicious with a light lemon glaze or cream cheese frosting.
- If you don’t have fresh raspberries, you can use frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture in the batter.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes