Deliciously Tangy Lemon Raspberry Cupcakes with a Sweet Twist
Recipe
Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon juice
1 tsp lemon zest
½ cup whole milk
1 cup fresh raspberries
Directions: 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.
In a separate large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, then add the lemon juice and lemon zest.
Gradually add the dry ingredients, alternating with the milk, mixing until smooth.
Gently fold in the raspberries, being careful not to crush them.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 220 kcal
Servings: 12 cupcakes