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Raspberry Lemon Heaven Cupcakes

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Delight in these light and fluffy cupcakes bursting with sweet raspberries and zesty lemon, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1/2 cup fresh raspberries
  • 1 cup powdered sugar
  • 1/2 cup butter, softened (for frosting)
  • 1 tablespoon lemon juice
  • Fresh raspberries and lemon slices for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
  2. Cream together the sugar and softened butter until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the milk, vanilla extract, and lemon zest.
  5. Mix together the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Combine the dry ingredients with the wet ingredients, mixing until just combined.
  7. Fold in the fresh raspberries.
  8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Cool completely before frosting.
  11. Beat together the softened butter, powdered sugar, and lemon juice until smooth for the frosting.
  12. Frost the cooled cupcakes and top with additional raspberries and lemon slices for garnish.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

Nutrition

Find it online: https://cookingwithmayaa.com/raspberry-lemon-cupcakes/

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