Raspberry Lemon Cupcakes (Print Version)
# Ingredients:
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.
11 -
1/2 cup powdered sugar (for frosting).
12 -
2 tablespoons lemon juice (for frosting).
13 -
Extra raspberries for garnish.
14 -
Extra lemon zest for garnish.
# Instructions:
01 -
Heat oven to 350°F.
02 -
Line muffin tin with cupcake liners.
03 -
Whisk flour, baking powder, and salt in a bowl.
04 -
Cream butter and sugar until fluffy.
05 -
Beat in eggs one at a time.
06 -
Mix in vanilla extract.
07 -
Add flour mixture and milk alternately.
08 -
Fold in raspberries and lemon zest.
09 -
Fill cupcake liners with batter.
10 -
Bake 18-20 minutes until done.
11 -
Cool completely on wire rack.
12 -
Beat butter until creamy for frosting.
13 -
Mix in powdered sugar, lemon juice, and zest.
14 -
Frost cooled cupcakes.
15 -
Garnish with raspberries and lemon zest.
# Notes:
01 -
Let cupcakes cool fully before frosting.
02 -
These light cupcakes blend sweet raspberries with tangy lemon for a perfect summer dessert.