Description
Fluffy cupcakes bursting with fresh raspberry and zesty lemon flavors, perfect for a delightful dessert.
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 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup fresh raspberries, mashed
- 1/2 cup buttermilk
- For frosting: 1 cup cream cheese, softened; 1/2 cup powdered sugar; 1/4 cup fresh raspberries, pureed
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 vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Gently fold in the mashed raspberries.
- Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat cream cheese until smooth, then add powdered sugar and raspberry puree. Frost the cooled cupcakes and garnish with fresh raspberries.
Notes
Use fresh, ripe raspberries for the best flavor. Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 4g