Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes are a burst of sunshine in every bite, combining zesty lemon with sweet, juicy raspberries. These fluffy cupcakes are topped with a creamy frosting that perfectly complements their vibrant flavors. Ideal for any celebration or a delightful everyday treat, these cupcakes will not only satisfy your sweet tooth but also impress your friends and family with their stunning appearance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ tsp baking powder
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 cup fresh raspberries
- 1 cup powdered sugar (for frosting)
- ½ cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and juice.
- In another bowl, whisk together flour and baking powder. Gradually add to wet ingredients alternating with milk until just combined.
- Gently fold in fresh raspberries.
- Scoop the batter into cupcake liners, filling them two-thirds full. Bake for 18-20 minutes or until golden brown.
- While cooling, whip powdered sugar and heavy cream until soft peaks form. Frost cooled cupcakes generously.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: - Add a splash of almond extract for extra flavor. - Substitute raspberries with blueberries or strawberries if desired. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.