Description
Deliciously moist lemon raspberry cupcakes perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0 tsp baking soda
- 0 tsp salt
- 0 cups unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 0 cups milk (Substitute with almond or soy milk for a dairy-free option.)
- 1 whole lemon, zest only
- 1 cup fresh raspberries (Chop if large.)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well-mixed.
- In another bowl, cream the softened butter until smooth. Gradually add in the granulated sugar and continue to cream until pale and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Avoid over-mixing.
- Gently fold in the raspberries, taking care not to crush them.
- Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
- Once cooled, frost with a lemon buttercream frosting and top with additional raspberries if desired.
Notes
- Substitute milk with almond or soy milk for a dairy-free option.
- Frost with lemon buttercream for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 14g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg