Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes are a vibrant and flavorful dessert that perfectly balances zesty lemon with sweet-tart raspberries. These moist, fluffy cupcakes topped with creamy frosting are ideal for any occasion, from summer picnics to birthday celebrations. Delight your taste buds with this easy-to-follow recipe that promises to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries (or thawed frozen)
- 1 cup powdered sugar (for frosting)
- ½ cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk until just combined. Fold in raspberries gently.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean.
- For frosting, beat heavy cream with powdered sugar until soft peaks form. Frost cooled cupcakes generously.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg