Description
These Lemon Raspberry Cupcakes are a delightful mix of zesty lemon and sweet raspberry flavors, perfect for any occasion. Easy to make and irresistibly delicious!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- Zest and juice of 1 lemon
- 1 cup fresh raspberries
- 3 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1–2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, beat softened butter until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually add dry ingredients to wet ingredients while mixing gently; avoid overmixing.
- Fold in fresh raspberries until evenly distributed.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting them with lemon buttercream.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Fresh raspberries yield the best flavor; avoid frozen berries to prevent sogginess. Make sure your butter is softened for optimal texture. Substitute raspberries with blueberries or strawberries for a different flavor twist.