Description
Lemon Raspberry Cupcakes are a delightful fusion of sweet and tart flavors, perfect for any occasion. These moist and fluffy treats feature zesty lemon cake layers filled with vibrant raspberries, all crowned with a rich, creamy frosting. Whether you’re celebrating a special event or simply indulging in a sweet treat, these cupcakes will bring a burst of sunshine to your day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 cup raspberries (fresh or frozen)
- 1 cup powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix flour, baking powder, sugar, salt, and lemon zest.
- In another bowl, cream butter until light and fluffy; gradually add the sugar.
- Mix in eggs one at a time, then add lemon juice and combine well.
- Gradually incorporate dry ingredients into the wet mixture without overmixing.
- Gently fold in raspberries.
- Fill muffin cups two-thirds full and bake for 18–20 minutes until golden brown.
- Allow to cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: To enhance flavor, consider adding more lemon zest or swapping raspberries with blueberries for variety. Store leftovers in an airtight container at room temperature for up to three days.