Description
Delightful cupcakes bursting with fresh raspberries and zesty lemon, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh raspberries
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ teaspoons baking powder
- ½ cup milk or buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Incorporate the lemon juice and zest.
- In a separate bowl, whisk the flour, baking powder, and a pinch of salt. Gradually add to the wet mixture, alternating with milk.
- Fold in the raspberries gently.
- Spoon the batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Frost once cooled and decorate as desired.
Notes
Enjoy these cupcakes fresh, or pair them with whipped cream or fresh berries for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cupcakes, raspberry, lemon, dessert, baking