Description
These Raspberry Lemon Heaven Cupcakes combine the bright, zesty flavor of lemon with the sweet tartness of fresh raspberries. Moist and fluffy, they’re topped with a delicate lemon-infused frosting, making them the perfect treat for any occasion.
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
- 2 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in vanilla extract, followed by the lemon zest and fresh lemon juice.
- Gradually blend in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in fresh raspberries, being careful not to crush them too much.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can make these cupcakes ahead of time and store them in an airtight container for up to 3 days.
- For extra sweetness, consider topping the cupcakes with a lemon cream cheese frosting or a light raspberry glaze.
- If you prefer, frozen raspberries can be used, but be sure to fold them gently into the batter to avoid discoloring the cupcake mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes