Description
Light, fluffy, and bursting with bright citrus flavors and sweet-tart raspberries, these cupcakes are the perfect treat for any occasion. Topped with tangy lemon frosting, every bite is pure delight!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 cup fresh or frozen raspberries
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Fresh raspberries for garnish
Instructions
- 1️⃣ Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2️⃣ Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt.
3️⃣ Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, and lemon juice.
4️⃣ Combine Wet & Dry: Gradually mix in the dry ingredients, alternating with milk. Stir until just combined.
5️⃣ Add Raspberries: Gently fold in raspberries.
6️⃣ Fill Liners: Spoon batter into cupcake liners, filling each ⅔ full.
7️⃣ Bake: Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
8️⃣ Prepare Frosting: Beat butter until creamy, gradually add powdered sugar, lemon juice, and zest until smooth and fluffy.
9️⃣ Decorate: Frost cupcakes and top with fresh raspberries.
Notes
1️⃣ Prevent Sinking Raspberries: Toss the raspberries in a little flour before folding them into the batter. This prevents them from sinking to the bottom during baking.
2️⃣ Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can result in dense cupcakes instead of a light and fluffy texture.
3️⃣ Cool Before Frosting: Ensure the cupcakes are completely cooled before applying the frosting. Warm cupcakes will cause the frosting to melt and slide off.
- Prep Time: 15 MIN
- Cook Time: 20 MIN