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Lemon Raspberry Cupcakes

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Delightful Lemon Raspberry Cupcakes combining tartness from lemons and sweet bursts of fresh raspberries, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk, lemon juice, and lemon zest.
  5. Whisk together the flour, baking powder, and salt in another bowl.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  7. Fold in the fresh raspberries carefully.
  8. Divide the batter evenly among the cupcake liners.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool completely before dusting with powdered sugar.

Notes

Best served fresh, can be paired with whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days.

Nutrition

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

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