Description
These light and fluffy Raspberry Lemon Heaven Cupcakes are bursting with fresh lemon and raspberry flavors, making them a refreshing and delicious treat. The perfect combination of sweet and tangy, these cupcakes are sure to brighten up any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk and lemon juice.
- Gently fold in the lemon zest and raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Gently fold in the raspberries to prevent them from breaking apart and turning the batter pink.
- You can top the cupcakes with a light glaze, cream cheese frosting, or whipped cream for added sweetness.
- If using frozen raspberries, be sure to thaw and drain them before adding to the batter to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes