Raspberry Lemon Heaven Cupcakes 🧁🌸
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon 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 tablespoons lemon juice
1 teaspoon lemon zest
For Garnish:
Fresh raspberries
Lemon zest
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix just until combined.
Gently fold in the raspberries using a spatula, being careful not to break them too much.
Divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For the frosting, beat the softened butter until smooth. Add powdered sugar, lemon juice, and lemon zest, and beat until light and fluffy.
Frost the cooled cupcakes and garnish with a fresh raspberry and a pinch of lemon zest on top.
Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40 minutes
Kcal: 290 kcal | Servings: 12 cupcakes
Tips:
Toss raspberries in a bit of flour before folding in to prevent sinking.
Use fresh lemon juice for the brightest, most natural flavor in the frosting.
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