Description
Delicious raspberry lemon cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together.
- Add eggs, milk, lemon juice, and lemon zest. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in fresh raspberries gently.
- Pour batter into cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely.
- For frosting, mix powdered sugar and lemon juice until smooth.
- Frost the cooled cupcakes and top with extra raspberries.
Notes
- Store cupcakes in an airtight container.
- Use fresh raspberries for best flavor.
- Adjust sweetness of frosting to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry lemon heaven cupcakes