Description
Light and fluffy cupcakes infused with fresh raspberries and zesty lemon, creating 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
- Zest of 2 lemons
- Juice of 1 lemon
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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 the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and stir until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Notes
For extra flavor, top with a lemon buttercream frosting and fresh raspberries. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 3g