Lemon Raspberry Cupcakes
Delightfully refreshing cupcakes that combine tangy lemon with sweet raspberries, perfect for gatherings or indulgent snacks.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Providing the tender base for our cupcakes.
- 1 cup granulated sugar Adding sweetness that perfectly balances the tartness of the lemons.
- 0.5 cups unsalted butter, softened Imparts a rich, creamy texture to the batter.
- 2 large eggs Helping bind everything together while adding moisture.
- 0.5 cups whole milk Contributing to a soft and fluffy texture.
- 1 tablespoon lemon zest Elevates the lemon flavor with its aromatic oils.
- 1 tablespoon lemon juice Adds a fresh tang that brightens the entire cupcake.
- 1.5 teaspoons baking powder Ensures our cupcakes rise beautifully.
- 0.25 teaspoon salt Enhances the overall flavor.
- 1 cup fresh raspberries Bursts with flavor and adds a gorgeous pop of color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, incorporating each one fully before adding the next.
- Stir in the whole milk, lemon zest, and lemon juice until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the fresh raspberries gently.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
Baking
- Bake for about 20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, ensure eggs and butter are at room temperature. Avoid overmixing the batter to prevent dense cupcakes. These cupcakes can be served with whipped cream or a light lemon glaze for added elegance. For variations, consider using other berries or making a vegan version.