Lemon Raspberry Cupcakes
Delightful Lemon Raspberry Cupcakes that combine the refreshing zing of lemon with juicy raspberries, perfect for any gathering.
Ingredients
For the Cupcake Batter
- 1.5 cups all-purpose flour Sifted for best results
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Should be at room temperature
- 2 large eggs Room temperature
- 0.5 cups whole milk
- 1 tablespoon freshly grated lemon zest For aromatic citrus flavor
- 1 tablespoon lemon juice Enhances fresh flavor
- 1.5 teaspoons baking powder For lift
- 0.25 teaspoons salt To enhance sweetness
- 1 cup fresh raspberries Plus extra for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the whole milk, lemon zest, and lemon juice until well combined.
Mixing
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the fresh raspberries.
Baking
- Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Consider adding a splash of vanilla extract for more flavor or substitute raspberries with blueberries or strawberries. For serving, pair with a light lemon glaze or a dollop of whipped cream.