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Lemon Raspberry Cupcakes

Delightful lemon raspberry cupcakes bursting with flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsalted butter, softened for batter
  • 2 large eggs at room temperature
  • 0.5 cups milk at room temperature
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 zest lemon
  • 1 tablespoon lemon juice
  • 1 cup raspberries fresh or frozen
Frosting Ingredients
  • 1 cup powdered sugar
  • 0.5 cups unsalted butter, softened for frosting
  • 2 tablespoons raspberry puree
  • 1 teaspoon vanilla extract

Method
 

Baking the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until fluffy.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, and milk.
  5. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the butter mixture until just combined.
  6. Gently fold in the raspberries.
  7. Distribute the batter evenly among the cupcake liners.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Allow the cupcakes to cool completely.
Making the Frosting
  1. Beat together powdered sugar and butter until smooth.
  2. Add raspberry puree and vanilla extract, mixing until well combined.
  3. Frost the cooled cupcakes with the raspberry frosting and enjoy!

Notes

Serve with a light dusting of powdered sugar or a raspberry on top. Cupcakes stay moist for 3-4 days in the refrigerator.