Description
Indulge in the delightful taste of Lemon Raspberry Cupcakes, where zesty lemon meets sweet raspberries for a refreshing treat. These moist, fluffy cupcakes are topped with creamy raspberry frosting, making them perfect for celebrations or a sunny afternoon snack. With their vibrant colors and irresistible aroma, these cupcakes are sure to brighten any occasion and create cherished memories with every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- ½ cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup powdered sugar (for frosting)
- ¼ cup heavy cream (for frosting)
- Additional raspberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing in lemon juice and zest until well combined.
- Gradually fold in the dry ingredients until just combined; be careful not to overmix.
- Gently fold in the raspberries.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting with whipped heavy cream mixed with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: To add variety, substitute raspberries with blueberries or incorporate lemon zest into the frosting for an extra zing. For an indulgent twist, drizzle melted white chocolate on top.