Lemon Raspberry Cupcakes (Print Version)
Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1 1/2 tsp baking powder.
03 -
1/4 tsp salt.
04 -
1/2 cup unsalted butter (softened).
05 -
1 cup granulated sugar.
06 -
2 large eggs.
07 -
1 tsp vanilla extract.
08 -
1/2 cup milk.
09 -
1 cup fresh raspberries.
10 -
Zest of 1 lemon.
11 -
1/2 cup unsalted butter (softened, for frosting).
12 -
1/2 cup powdered sugar (for frosting).
13 -
2 tbsp lemon juice (for frosting).
14 -
1 tsp lemon zest (for frosting).
15 -
Fresh raspberries and lemon zest for garnish.
Instructions:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a separate bowl, cream butter and sugar until fluffy. Add eggs one by one, mixing well after each addition. Stir in vanilla extract.
04 -
Gradually add the flour mixture and milk, alternating between the two. Fold in fresh raspberries and lemon zest.
05 -
Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
06 -
Allow the cupcakes to cool completely before frosting.
07 -
To make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, followed by lemon juice and zest, beating until smooth.
08 -
Frost the cooled cupcakes and garnish with fresh raspberries and a sprinkle of lemon zest.
Notes:
01 -
These Raspberry Lemon Heaven Cupcakes are the perfect blend of zesty lemon and sweet raspberries, ideal for any occasion.
02 -
Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
03 -
For a more intense lemon flavor, add extra lemon zest to the batter.