Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes are a delightful blend of tart lemon and sweet raspberry flavors, perfect for any occasion. These fluffy treats are infused with zesty lemon zest and filled with juicy raspberries, creating a mouthwatering experience in every bite. Whether you’re celebrating a special event or simply indulging on a sunny afternoon, these cupcakes are sure to impress and bring joy to all who taste them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- ½ cup whole milk
- 1 cup fresh raspberries
Instructions
- Preheat 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.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually mix in dry ingredients alternately with milk until just combined.
- Gently fold in raspberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until golden brown.
- Cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg