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Lemon Raspberry Cupcakes

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Delicious Lemon Raspberry Cupcakes combining zesty lemon and sweet-tart raspberries for a delightful treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup whole milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, until fully incorporated.
  4. Mix in the whole milk, lemon zest, and lemon juice.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
  7. Fold in the fresh raspberries carefully.
  8. Spoon the batter into the prepared cupcake liners, filling each two-thirds full.
  9. Bake for about 20 minutes, or until a toothpick comes out clean.
  10. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Notes

Consider topping your cupcakes with a lemon or cream cheese frosting for added flavor.

Nutrition

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