🍓 Raspberry Lemon Cupcakes 🍋
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Zest of 2 lemons
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk, room temperature
1 tablespoon fresh lemon juice
1 cup fresh or frozen raspberries (plus extra for garnish)
For the Frosting:
4 ounces cream cheese, softened
½ cup unsalted butter, softened
2 ½ cups powdered sugar, sifted
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
Pinch of salt
Instructions:
Prepare the Cupcakes:
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, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the raspberries, being careful not to crush them.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Make the Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Once incorporated, increase the speed and beat until fluffy.
Stir in the lemon zest, vanilla extract, and a pinch of salt. Taste and adjust sweetness if desired.
Assemble and Decorate:
Once the cupcakes are completely cool, frost them generously using a piping bag or a spatula.
Top each cupcake with a fresh raspberry and a sprinkle of lemon zest for an elegant touch.