Description
These Raspberry Lemon Heaven Cupcakes are a delightful blend of tangy lemon and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- For the frosting: 1 cup powdered sugar, 2 tablespoons lemon juice, 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
- Gently fold in the raspberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting: Mix powdered sugar and lemon juice until smooth, then fold in raspberries and spread over cooled cupcakes.
Notes
Store in an airtight container for up to 3 days. For extra flavor, add a raspberry on top before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g