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A Bright Delight: Lemon Raspberry Cupcakes


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Lemon Raspberry Cupcakes are light, fluffy, and bursting with fresh fruit and citrus flavors. The tangy lemon cream frosting complements the sweetness of the cupcakes, making them a perfect choice for any occasion.


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup fresh raspberries
  • Zest of 1 lemon
  • 1/2 cup powdered sugar (for frosting)
  • 2 tbsp lemon juice (for frosting)
  • Fresh raspberries (for garnish)
  • Lemon zest (for garnish)

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.
  • Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  • To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
  • Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

Notes

  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 180
  • Sugar: 22g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 40mg