Raspberry Lemon Cupcakes (Printable Version)
Light, fluffy treats filled with fresh raspberries and lemon, topped with zesty lemon cream frosting for any occasion.
# Ingredients:
→ Cupcake Base
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 tsp baking powder
03 -
1/4 tsp salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
1/2 cup milk
09 -
1 cup fresh raspberries
10 -
Zest of 1 lemon
→ Lemon Cream Frosting
11 -
1/2 cup powdered sugar
12 -
2 tbsp lemon juice
→ Garnish
13 -
Fresh raspberries
14 -
Lemon zest
# Steps:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 -
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.
05 -
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
06 -
To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
07 -
Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
# Notes:
01 -
These light and fluffy Raspberry Lemon Cupcakes combine the tangy flavor of fresh raspberries with a zesty lemon cream frosting, making them the perfect treat for any occasion.
02 -
Be sure to let the cupcakes cool completely before frosting for best results.