Description
Delight your taste buds with these Raspberry Lemon Cupcakes. A perfect balance of sweet and tangy flavors, topped with a luscious lemon buttercream frosting.
Ingredients
Scale
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup whole milk
- 1 cup fresh raspberries (tossed in 1 teaspoon flour)
For the lemon buttercream frosting:
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat oven and prepare the pan: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Prepare the dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
- Make the cupcake batter: Beat butter and sugar, add eggs and flavorings. Alternate adding dry ingredients and milk. Fold in raspberries.
- Bake the cupcakes: Divide batter into liners and bake for 18–22 minutes. Cool completely on a wire rack.
- Make the frosting: Beat butter, add sugar, lemon juice, zest, and milk. Frost cooled cupcakes.
Notes
- For extra raspberry flavor, press a raspberry into the center of each cupcake before baking or top with a fresh one.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
