Raspberry Lemon Cupcakes (Print Version)
# Ingredients:
01 -
All-purpose flour: 1 1/2 cups.
02 -
Baking powder: 1 1/2 tsp.
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Salt: 1/4 tsp.
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Unsalted butter: 1/2 cup, softened.
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Granulated sugar: 1 cup.
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Large eggs: 2.
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Vanilla extract: 1 tsp.
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Milk: 1/2 cup.
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Fresh raspberries: 1 cup.
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Lemon zest: Zest of 1 lemon.
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Powdered sugar: 1/2 cup (for lemon cream frosting).
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Lemon juice: 2 tbsp (for lemon cream frosting).
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Fresh raspberries: For garnish.
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Lemon zest: For garnish.
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 -
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.
05 -
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
06 -
To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
07 -
Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
# Notes:
01 -
These light and fluffy Raspberry Lemon Heaven Cupcakes combine the tangy flavor of fresh raspberries with a zesty lemon cream frosting, making them the perfect treat for any occasion.
02 -
Be sure to let the cupcakes cool completely before frosting for best results.