Raspberry Lemon Heaven Cupcakes (Print)
Raspberry and lemon combine for delightful, tangy cupcakes with creamy frosting.
# Ingredients:
→ Cupcake Batter
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup milk
09 -
1 cup fresh raspberries
10 -
Zest of 1 lemon
→ Lemon Cream Frosting
11 -
1/2 cup unsalted butter, softened
12 -
1/2 cup powdered sugar
13 -
2 tablespoons lemon juice
14 -
1 teaspoon lemon zest
15 -
Fresh raspberries for garnish
16 -
Lemon zest for garnish
# Directions:
01 -
Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
02 -
In a bowl, whisk together the flour, baking powder, and salt.
03 -
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
04 -
Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
05 -
Gradually mix in the dry ingredients and milk, starting and ending with the dry ingredients.
06 -
Gently fold in the fresh raspberries to the batter.
07 -
Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
08 -
In a bowl, beat together the softened butter, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
09 -
Once the cupcakes have cooled, frost them with the lemon cream frosting.
10 -
Top each cupcake with fresh raspberries and a sprinkle of lemon zest. Enjoy these delightful cupcakes!