Description

Lemon Raspberry Cupcakes are a delightful treat that captures the essence of summer in every bite. These light and fluffy cupcakes combine the tangy brightness of fresh lemons with the sweet burst of juicy raspberries, making them a perfect addition to any gathering or a simple indulgence for yourself. With their vibrant colors and refreshing flavors, these cupcakes are sure to impress friends and family alike.

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 cup granulated sugar
½ cup unsalted butter, room temperature
2 large eggs
½ cup whole milk (or almond/oat milk)
Zest and juice of 1 lemon
1 cup fresh raspberries
2 cups powdered sugar (for frosting)
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line muffin tins with paper liners.
In a medium bowl, whisk together flour and baking powder.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
Gradually add dry ingredients alternately with milk, stirring gently until just combined. Fold in raspberries carefully.
Fill muffin tins two-thirds full with batter and bake for 18-20 minutes until golden brown.
Allow cupcakes to cool completely before frosting with powdered sugar mixed with vanilla extract.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (50g)
Calories: 210
Sugar: 22g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Use fresh raspberries for optimal flavor. Let the batter rest briefly for improved texture. For gluten-free options, substitute all-purpose flour with almond flour.