Description
Delightful cupcakes combining fresh raspberries and bright lemon flavor for a refreshing dessert.
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
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- Zest of 1 lemon
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon (for frosting)
- Fresh raspberries, for garnish
- Extra lemon zest, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Gently fold in the fresh raspberries and lemon zest.
- Divide the batter among the cupcake liners and bake for about 18-20 minutes.
- Let the cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat softened butter until smooth, then gradually add powdered sugar, lemon juice, and lemon zest until fluffy.
- Once the cupcakes are cool, frost them generously and top each with a fresh raspberry and extra lemon zest.
Notes
Avoid overmixing the batter for light cupcakes. Use fresh ingredients for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg