Description
Raspberry Lemon Cupcakes are a delightful treat that combines the sweet and tart flavors of fresh raspberries and zesty lemons. These light and fluffy cupcakes are perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and gently fold in the fresh raspberries.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely before frosting.
Notes
- Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- To reheat, microwave for a few seconds; to freeze, wrap tightly in plastic wrap and place in a freezer-safe bag for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Raspberry Lemon Cupcakes, Cupcake Recipe, Summer Desserts