Description
Light and fluffy cupcakes bursting with fresh raspberries and zesty lemon, topped with a creamy lemon frosting. These delightful cupcakes are perfect for any occasion and sure to impress!
Ingredients
Scale
For the Cupcakes:
- 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
For the Lemon Cream Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Fresh raspberries (for garnish)
- Lemon zest (for garnish)
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine Ingredients: Gradually add flour mixture to butter mixture, alternating with milk. Fold in raspberries and lemon zest.
- Bake Cupcakes: Divide batter evenly among cupcake liners. Bake for 18-20 minutes. Cool completely on a wire rack.
- Prepare Frosting: Beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
- Frost and Garnish: Frost cooled cupcakes and garnish with fresh raspberries and lemon zest.
Notes
For extra lemon flavor, you can increase the lemon zest in the frosting.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg