Raspberry Lemon Cupcakes Recipe
These Raspberry Lemon Cupcakes are a delightful treat, blending tart lemon with sweet raspberries for a burst of flavor in every bite. Perfect for summer gatherings or any celebration!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup milk
- 1 cup fresh raspberries
For the Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp raspberry puree
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, then vanilla, lemon zest, and juice.
- Gradually mix in dry ingredients and milk, alternating between the two. Gently fold in raspberries.
- Spoon batter into cupcake liners, filling ⅔ full, and bake for 18-22 minutes.
- While cooling, prepare the frosting by beating butter until creamy, then gradually adding powdered sugar. Add lemon juice, zest, and raspberry puree. Frost cupcakes once cool.
Notes
- You can use frozen raspberries if fresh ones aren’t available.
- Adjust the sweetness of the frosting by adding more or less powdered sugar.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 kcal
- Sugar: 30 g
- Sodium: 120 mg
Find it online: https://recipesee.com/raspberry-lemon-cupcakes-recipe/