Lemon Raspberry Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1/2 cup milk
02 -
2 large eggs
03 -
1 cup fresh raspberries
04 -
Zest from 1 lemon
05 -
1/4 teaspoon salt
06 -
1 cup granulated sugar
07 -
1 1/2 teaspoons baking powder
08 -
1 teaspoon vanilla extract
09 -
1 1/2 cups all-purpose flour
10 -
1/2 cup unsalted butter, softened
→ Lemon Cream Frosting
11 -
1/2 cup powdered sugar
12 -
2 tablespoons freshly squeezed lemon juice
13 -
1 teaspoon lemon zest
14 -
1/2 cup butter, softened
→ Garnish
15 -
More lemon zest
16 -
Fresh raspberries
# Instructions:
01 -
Warm up your oven to 350°F (175°C). Line a muffin pan with cupcake liners—this mix makes about one dozen cupcakes.
02 -
In a medium bowl, stir together the salt, baking powder, and flour until evenly combined.
03 -
In a bigger bowl, cream the softened butter with the sugar until the mix looks light and fluffy. Add the eggs one at a time, blending well after each. Lastly, pour in the vanilla and mix it again.
04 -
Now, alternate between mixing in the dry ingredients and the milk—start with a portion of the dry mix, then a splash of milk, and repeat until it's all combined. Stir gently so you don’t overwork it. Fold in the raspberries and lemon zest at the end.
05 -
Scoop the batter into the cupcake liners, filling each about two-thirds of the way. Place the pan in the oven and bake for 18-20 minutes. Use a toothpick to check—if it comes out clean, they’re done! Let them cool completely on a rack.
06 -
While waiting for the cupcakes to cool, whip up the frosting. Beat the butter until it’s smooth and creamy, then add in the powdered sugar a little at a time. Mix in the lemon juice and zest until the frosting’s silky and flavorful.
07 -
Once the cupcakes are fully cooled, pipe or spread the frosting on each one. Add a fresh raspberry and a pinch of lemon zest to each to make them look and taste amazing.
# Notes:
01 -
These treats combine the juicy sweetness of raspberries and the zesty punch of lemon, making them perfect for any gathering.
02 -
For bold flavor, pick ripe raspberries and go for organic lemons if you can.
03 -
Switch things up by using other berries such as blackberries or blueberries for a unique take on these cupcakes.