Description
Delight in these fluffy Lemon Raspberry Cupcakes, bursting with tangy lemon and sweet raspberry flavors, perfect for summer gatherings or a cozy afternoon treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup whole milk (or almond/coconut milk)
- 1 cup fresh raspberries
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened butter and sugar until light and fluffy using an electric mixer.
- Add Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to squish them.
- Bake: Spoon the batter into cupcake liners about two-thirds full. Bake for 18-20 minutes or until they spring back when lightly touched.
- Cool and Frost: Allow cupcakes to cool before topping with fluffy lemon frosting if desired.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 195
- Sugar: 13g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added flavor depth, consider incorporating almond extract into the batter. Swap out raspberries for blueberries or strawberries based on your preference. Store leftover cupcakes in an airtight container at room temperature for up to three days.