Description
Delicious cupcakes combining fresh raspberries and zesty lemon for a heavenly treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup fresh raspberries
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 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 lemon juice and zest.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, until just combined.
- Gently fold in raspberries.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
Notes
For a vegan version, substitute butter with margarine and eggs with flax eggs. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g