Fluffy Lemon Cupcakes with Fresh Raspberry Swirl and Zesty Glaze
Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
½ cup whole milk
1 cup fresh raspberries (lightly tossed in 1 tsp flour)
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Directions:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
Alternately add the flour mixture and milk to the wet ingredients, starting and ending with flour. Mix until just combined.
Gently fold in the floured raspberries.
Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely on a wire rack.
To make the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cupcakes and let set before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 270 kcal | Servings: 12 cupcakes