Description
Experience a burst of flavor with these Raspberry Lemon Heaven Cupcakes, featuring a light lemony base filled with fresh raspberries and topped with fluffy whipped cream for a refreshing dessert!
Ingredients
Scale
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/4 cup milk
- 1 tsp lemon extract
- 1/4 cup lemon juice
- 1/2 cup fresh raspberries
- 1 cup whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, combine flour, baking powder, and baking soda. Set aside.
- In another bowl, cream together butter and sugar until light and fluffy. Add milk, lemon extract, and lemon juice, mixing until smooth.
- Slowly fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the fresh raspberries, ensuring they’re evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with a generous dollop of whipped cream and garnish with a fresh raspberry for decoration.
Notes
For added flavor, consider using lemon zest in the batter. These cupcakes are best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
