Description
Indulge in the perfect blend of tangy and sweet with these Lemon Raspberry Cupcakes. Made with fresh lemons and raspberries, they’re ideal for any occasion, offering a refreshing twist on classic flavors.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- Zest of 1 lemon
- 3 tbsp lemon juice
- ½ cup milk
- 1 cup fresh raspberries
- For Frosting:
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F and line muffin tin with cupcake liners.
- Mix flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar, add eggs, lemon zest, and juice.
- Combine dry and wet ingredients alternately with milk.
- Fill liners, bake for 20-25 minutes. Cool before frosting.
- For frosting, beat cream cheese, butter, powdered sugar, and lemon zest until smooth. Frost cupcakes and top with raspberries.
Notes
- Substitute gluten-free flour for a gluten-free version.
- Use room temperature ingredients for best results.
- Can substitute frozen raspberries if fresh are not available.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per cupcake, approximate
- Calories: 350
- Sugar: 37g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg